........Bobbby Flay and a recent winner in the site I have been submitting recipes too.
I choose Bobby's Hamburger with Double Cheddar Cheese, Grilled Vidalia Onions and Horseradish Mustard because it was the closest to the other burger that I could find of Bobby's.
I thought it would be fun to do a throwdown.
2 reasons. #1 : The Burger Club at Cinnamon, Spice and Everything Nice is rating Bobby Flay hamburgers this month and...
Reason #2 : I wanted to see if the winner of the Best Burger Contest was a winner.
I am remaining unbiased even though I have met Bobby and I simply adore him. If you want to catch a glimpse, just eat at Bar American on a Saturday at around 9-10 PM when he comes in to cook. Yes, he actually cooks in his restaurant and he's so cool about signing books and menus and taking pics.
If I sound like a groupie, I am.
Hamburger with Double Cheddar Cheese, Grilled Vidalia Onions and Horseradish Mustard.
* 1/2 cup Dijon and 1 tablespoon Prepared Horseradish
* 1 1/4 pounds ground chuck
* 8 (1/4") slices of Cheddar cheese
* 4 hamburger buns
* 4 leaves romaine lettuce
* 4 slices grilled Vidalia onions (brushed with olive oil and grilled till charred)
* 4 (1/4") slices beefsteak tomatoes (about 2)
The New Englandah Burgah
* 1 pound lean Black Angus ground beef
* 1/4 cup Maple Syrup (preferable made in New England)
* 4 thick slices cooked applewood smoked bacon
* 1 MacIntosh apple, grilled
* 4 slices Vermont Cheddar Cheese
* 2 rolls
* Salt & Pepper to taste
As the burgers are grilling, the maple syrup is brushed on as a glaze. At first I thought it would be in the burger, but I like that it is the glaze. It produced just a hint of sweetness.
Hubby called it a tie. I leaned to Chef Jason's burger because I did not like the horseradish mustard. I was wishing it would be creamier like a mayonnaise-based sauce.
So, congratulations Chef Jason, you have won the throwdown.
Bobby's recipe got a "2" rating.