Crunchburger (aka the Signature Burger)
This is the "house" burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger -- delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace "crunchified."
Equipment
- 1 Large Skillet or Griddle For cooking burgers at high heat to achieve a good crust.
- 1 Spatula For flipping burgers and handling them during cooking.
- 1 Small Mixing Bowl For preparing the horseradish mustard mayonnaise.
- 1 Measuring Spoons For accurate measurement of mayonnaise ingredients.
- 1 Basting Cover or Aluminum Foil To effectively melt the cheese on top of the burgers.
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
- 8 slices American cheese each 1/4 inch thick
- 4 potato hamburger buns split; toasted, if desired (see Cook's Note)
- 4 slices beefsteak tomato optional
- 4 leaves romaine lettuce optional
- 4 slices red onion optional
- Horseradish Mustard Mayonnaise recipe follows (optional)*
- 4 handfuls of potato chips
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons drained prepared horseradish
- Kosher salt and freshly ground black pepper
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.
- 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.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
Notes
1. The deep thumb depression in the center of the patty is crucial; it prevents the burger from puffing up in the middle and ensures even cooking, keeping the patty flat. 2. High heat is key for developing a beautiful, golden-brown crust (Maillard reaction) on the outside while keeping the inside juicy. Ensure your pan or griddle is shimmering with oil before adding the burgers. 3. Don't overwork the meat when forming patties; a loose formation results in a more tender burger. 4. Generously season both sides of the burger with kosher salt and freshly ground black pepper right before cooking to enhance flavor. 5. Toasted buns add structural integrity and a pleasant texture contrast, preventing sogginess from the juicy burger and mayonnaise.