The Costco Connection

Bobby Flay’s
Pimiento Cheese–
Bacon Burgers

Burgers are almost always a childhood revelation that never leaves your taste memory. It’s the quintessential sandwich, the most satisfying meal possible—at least in my book.

Bobby Flay ( bobbyflay.com), a New York Times best-selling author, is the chef-owner of the restaurants Gato, Bar Americain, Mesa Grill, Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many cooking shows on the Food Network and the Cooking Channel, as well as the online series Bobby Flay Fit.

1 cup mayonnaise
Kosher salt
Freshly ground black pepper
½ teaspoon cayenne
¾ pound extra-sharp white cheddar
cheese, coarsely grated
¾ pound extra-sharp yellow cheddar
cheese, coarsely grated

1 cup drained, finely diced, jarred roasted red bell peppers

1½ pounds 80% lean ground chuck

2 tablespoons canola oil

4 hamburger buns, split and toasted

8 slices double-smoked bacon,
cooked until crisp
Fresh cilantro leaves

Whisk together the mayonnaise, ½ teaspoon salt, ½ teaspoon black pepper and the cayenne in a large bowl. Add the cheddar cheeses and roasted peppers, and gently fold until combined. Cover and refrigerate for at least 30 minutes.

Heat your grill to high for direct grilling.

Form the meat into 4 uniform, fairly flat patties, each no thicker than ¾ inch, and then make a deep depression in the center of each with your thumb. Brush both sides with oil and season liberally with salt and black pepper. Grill until golden brown, slightly charred on both sides and cooked to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of the cheese mixture on top of each burger, close the cover and cook until the cheese has just melted, about 1 minute.

Put the burgers on the buns and top each with 2 slices of bacon and some cilantro leaves. Makes 4 burgers.

Published by Clarkson Potter, an imprint of Penguin Random House.

CONTINUED ON PAGE 40

Bobby Flay
Pro tips
Shape your beef. Handle the
ground beef as minimally as
possible. I like to form the
ground beef into disks using a

4-inch ring mold. Put a small sheet of plastic wrap over the ring mold and, using your palm, gently press the portioned ground beef into the mold. The meat should be firmly packed and evenly distributed. Pop the patty out with the plastic wrap and put onto a baking sheet.

Refrigerate until ready to cook.

Salt your burger. The balance of salt and fat is crucial.

Immediately before cooking, liberally coat both sides of the patty with salt, about ½ teaspoon on each side.

Buy decent buns. Great buns are not too large, not too dry, not too fatty and soft yet sturdy enough to stand up to your burger. The bread shouldn’t be more difficult to bite through than the patty itself.