Independence Day is a day for fireworks and barbecues and, most importantly—in my opinion, at least—burgers. There is no need to tell you that we are big fans of burgers here at Serious Eats; we like them so much that we have an entire blog devoted to them. Burgers are an American staple and it's no coincidence that they are the centerpiece of most Fourth of July get-togethers. Who doesn't love a juicy, perfectly charred burger?
Bobby Flay is a devoted burger lover. Not content with merely eating them, he opened a chain of burger palaces and wrote a book all about burgers and their partners in crime, fries and shakes.
While burger recipes in Bobby Flay's Burgers, Fries & Shakes get pretty crazy, one thing remains the same, and that is the quality and preparation of the burger itself. Flay is a purist, nothing more than ground chuck, preferably Certified Angus, and some salt and pepper. No additional spices, binders, or fillers are added to Flay's perfect burger. When you start adding onions, garlic, eggs, or breadcrumbs, you end up with a miniature meatloaf, not a burger. There are two important steps in making the perfect burger: The first is not over-thinking it, and the second is not overcooking it.
As always with our Cook the Book feature, we have five (5) copies of Bobby Flay's Burgers, Fries & Shakes to give away this week.
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