Let’s just say I’m a bit obsessed with Bobby Flay recipes lately! I think I’ve posted four in the past few weeks! What can I say? His grilling recipes are great for this time of year.
These burgers are super simple to prepare (which is not always the case with his recipes). This recipe comes from his Burgers, Fries, and Shakes cookbook.
As I flipped through the cookbook, I had trouble deciding which burger to cook. At my husband’s request, this was the winner…and a WINNER it was! He LOVED it! Now be prepared for garlic breath, but if you both have it, who cares!
1 1/2 sticks unsalted butter, softened
4 cloves garlic
1/2 shallot, chopped
3 tbsp fresh parsley
salt and pepper
1 1/2 lbs. ground chuck (80/20)
1 1/2 tbsp canola oil
4 hamburger buns
In a food processor, combine butter, garlic, shallot, and parsley. Season with salt and pepper. Scrape into some plastic wrap. Roll it up into a log. Refrigerate the butter mixture for at least 30 minutes to marry the flavors.
Season ground beef with salt and pepper. Form into 4 patties. Make a depression in the center with your thumb. Brush burgers with canola oil before placing on the grill.
Grill burgers over medium high to high heat for about 4-5 minutes, or until slightly charred and browned, then flip. Grill for another 4-5 minutes. If you like your burgers really well done, then add a few minutes cooking time. As burgers are cooking, brush with melted garlic butter every 30 seconds.
Spread buns with more of the garlic butter and grill for a few minutes, or until golden brown. Top burgers with lettuce, tomato, and your favorite condiments.
*We used the left over garlic butter, the next night on our steaks. They were really good too!
We served these burgers with Fresh Strawberry Shakes.
Other great Bobby Flay recipes:
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