Burgers are the comfort food of the world, aren’t they? There is just something about taking a big bite into a fat patty, hugged by a soft bun, that is pure perfection. Not all burgers, however, are created equal, and when it comes to making this old standby into something of a work of art, Bobby Flay is the person to call on. The grill guru, Food Network star, and burger aficionado behind Bobby’s Burgers knows a thing or two about crafting the perfect patty. The catch: you don’t need a fancy outdoor grill to get your burgers to their ultimate best. The secret, according to Flay, lies in your kitchen with a trusty cast iron skillet. Let’s dive into his pro tips, from the magic of cast iron to the under-appreciated hero canola oil and all the rest you need to make a burger that’ll have everyone begging for seconds.
1. Why Cast Iron is the Burger MVP
Grilled Sheet Pan Burger Bar
Equipment
- 1 Grill or Grill Pan For cooking burgers, bacon, and vegetables
- 1 Large sheet pan For organizing the burger bar components and possibly roasting vegetables
- 1 Large Mixing Bowl For preparing the burger patties and sauce
- 1 Sturdy Spatula & Tongs Essential for flipping and handling food on the grill
- 1 Chef's Knife & Cutting Board For efficient preparation of vegetables and garnishes
Ingredients
Main
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 to 2 tablespoons sriracha
- 4 green leaf lettuce leaves
- 1 large tomato sliced
- Dill pickle spears for serving
- 2 pounds lean ground beef
- Kosher salt and freshly ground black pepper
- 4 strips bacon
- 2 portobello mushrooms stemmed and sliced
- 2 sweet onions sliced into 1/4-inch rounds
- 2 poblano peppers seeded and sliced into 1/4-inch rounds
- 8 slices American cheese
- 4 brioche hamburger rolls split
- Potato chips for serving
Instructions
- In a small bowl, combine mayonnaise, ketchup, and sriracha for the aioli; mix well and set aside.
- Prepare your vegetables: slice the tomato, sweet onions into 1/4-inch rounds, poblano peppers into 1/4-inch rounds (seeded), and portobello mushrooms (stemmed and sliced).
- Divide the ground beef into 4 equal portions and gently form into patties, seasoning generously with kosher salt and freshly ground black pepper on both sides.
- Preheat your grill to medium-high heat. If cooking vegetables in the oven on a sheet pan, preheat oven to 4000F (2000C) and arrange vegetables on the sheet pan, lightly tossed with oil, salt, and pepper.
- Grill or cook the bacon until crispy; set aside. If using the sheet pan method for vegetables, roast them until tender and lightly charred.
- Place the seasoned beef patties on the preheated grill and cook for 4-5 minutes per side for medium doneness, or to your preferred doneness.
- During the last minute of cooking, place a slice of American cheese on top of each burger patty to melt.
- Lightly toast the brioche hamburger rolls on the grill or in the oven until golden brown and slightly crisp.
- Arrange all the prepared components4cooked burgers with melted cheese, crispy bacon, grilled vegetables, toasted buns, lettuce, sliced tomato, and pickle spears4neatly on a large sheet pan or platter.
- Present the sriracha aioli alongside the burger bar, allowing everyone to build their customized burgers. Serve immediately with potato chips.
Notes
I must say, when I first heard Bobby Flay rave about pan-frying burgers in a cast iron, I raised an eyebrow. A grill seemed like the obvious choice for that smoky, charred flavor. But after trying it, I’m a convert. Cast iron is a game-changer because it distributes heat evenly and holds it like nobody’s business. That means your burger cooks consistently, developing a deep, golden-brown crust that locks in all the juices. Unlike on a grill, where flare-ups can ruin your patty, a cast iron pan allows the burger to cook in its own fat, intensifying the flavor. And it’s ideal for year-round useno necessity to venture out into the rain or snow. Either with a skillet or a flat griddle, cast iron provides a sear that is tough to top.
2. Canola Oil: The Secret Weapon
Now, let’s talk about the ingredient that surprised me the most: canola oil. With all the oils out their olive, avocado, name them why does Flay like canola? It comes down to two things. First, it’s neutral. You want the beef to be the star of the show, not some overbearing oil stealing the show. Canola permits the natural flavor of the meat to come to the forefront, which is all the more significant when you are keeping things simple in terms of seasonings, as Flay does with salt and pepper. Second, its smoke point is high around 400°Fso you can increase the heat to get that wonderful crust without smoking the oil or filling your kitchen with smoke. I’ve tried other oils, and let me tell you, nothing matches canola’s ability to handle the heat while staying out of the way flavor-wise.
Flay’s approach to oil is minimalist. He uses just a couple of teaspoons, enough to lightly coat the pan and help form that gorgeous crust. Too much oil, and you’re frying the burger, which is not the goal. The trick is to heat the pan until it’s just starting to smoke, then add the oil. When it shimmers, you’re ready to lay down your patties. This ensures an immediate sear, preventing the dreaded grey, steamed patty. Oh, and a bonus? Canola oil is also great for seasoning your cast iron pan, as it withstands high temperatures without leaving funky flavors.
3. Avoid These Oils at All Costs
Not all oils are created equal, and Flay makes it clear what not to use. Unrefined ones like walnut, hemp seed, or sesame? No thanks, José. They sound sophisticated, but their strong flavors could overpower your burger and make it a test of salad dressing instead of a classic patty. Worse still, they have poor smoke points and will burn on the high heat needed to produce a great sear, leaving you with a smoky debacle and a subpar crust. I learned the hard way once with sesame oil let’s just say my kitchen smelled like a bad stir-fry. Use canola instead, and you’ll be blessing yourself when that patty comes out perfectly crusted.
4. The Perfect Patty: Meat and Technique
Flay’s burger cred starts with the start: the meat. 80/20 ground chuck is his mantra: 80% lean meat, 20% fat. It’s not the leanest part, but that fat is what makes the burger juicy and flavorful. I once tried using leaner beef, and the burger was dry and a letdown. Lesson learned: don’t cut corners on the fat. Flay forms the patties with ease and intelligence. Form them loosely into ¾-inch-thick circles and press a thumbprint in the center. The little dent prevents the burger from doming up, which cooks unevenly. It’s one of those little things that it makes all the difference.
Seasoning is where Flay’s minimalistic streak emerges. Salt, pepper, that’s it. No eggs, breadcrumbs, no herbs mixed in. “That’s meatloaf,” he explains, and I couldn’t agree more. Working the meat too much toughens it, so treat it gently and season heavily after forming. When it’s cooking time, heat up that cast iron skillet on high, put in your canola oil, and sear for 3 minutes per side for medium-rare. Only flip once to get that maximum crust. Patience pays here, trust me.
5. Cheese and Toppings: The Finishing Touch
For cheese lovers, Flay’s got a killer trick. Add your cheese (he loves American for its melty nostalgia) during the last minute of cooking, then splash a few drops of water into the pan and cover it. The steam melts the cheese into gooey perfection in about 30 seconds. I’ve tried this with cheddar and gouda, too, and it works like a charm every time.
But the real magic happens with toppings. Flay’s famous Crunch burger, served at his Bobby’s Burgers chain, features potato chips for an unexpected crunch. It’s genius cheap, easy, and adds a salty, crispy layer that elevates every bite. I’ve also experimented with pickles or coleslaw for that tangy crunch, and it’s a total winner. For the bun, Flay insists on something soft and squishy, like a potato roll. Toast it lightly with butter for extra taste, but don’t make it crisp too much it needs to stick to the patty, not fight with it.
Taking the Experience Up a Notch: Sides and Beyond
Good sides deserve a great burger. Flay’s love of drive-in retro sensibilities means that fries are a must, but I like to mix up the batch with sweet potato fries tossed in smoked paprika. They’re crispy, a little sweet, and cut the richness of the burger. If you want something more cooling, a puckery coleslaw with a hint of apple or a peppery avocado-corn salad delivers a splash. And for a fancy move, griddled peaches with a hint of char give you a sweet, unexpected change of pace. Whatever, keep it simple enough so the burger can be the star.
Your Burger, Your Way
Perfect Burger
Equipment
- 1 Grill or Cast Iron Skillet/Griddle For cooking the burgers evenly.
- 1 Spatula For flipping the burger patties.
- 1 Tongs Useful for handling hot items like buns or shifting patties.
- 1 Basting Cover or Aluminum Foil To create steam and melt cheese effectively.
Ingredients
Main
- 1 1/2 pounds ground chuck 80 percent lean or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 4 slices cheese optional
- 4 hamburger buns split; toasted, if desired
Instructions
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
Notes
I like about Flay’s approach how adaptable it is. Follow his fundamental techniques cast iron, canola oil, 80/20 beef, low seasoning and you have a foolproof base. Then experiment with cheese, toppings, or even proteins such as turkey or plant-based patties (just maintain that 80/20 ratio for moisture). Keep leftovers in separate airtight containers to maintain freshness, and date them to remain organized. With these insider secrets, your kitchen is capable of making burgers rivalling those at any restaurant. So crank up that cast iron, add some canola oil, and get ready to impress. Happy cooking!
