Bobby Flay recipes for Father’s Day

Stoke Dad’s love of grilling with help from fellow grill commander-in-chef Bobby Flay. Bobby Flay’s Burgers, Fries & Shakes (Clarkson Potter, 2009) is the perfect Father’s Day gift, especially for Grill King dads who can’t imagine a summer – or even a weekend – without firing up the grill. Here are two Bobby Flay recipes that will give Dad a delicious cookout feast.

Trattoria Burger Bobby Flay’s Burgers, Fries & Shakes

Who better to lead the masses of BBQing papas than Food Network host and chef-dad Bobby Flay? This year we’re sticking with the cheese on our burgers instead of those kiss the chef aprons, and getting our favorite guys a copy of Bobby Flay’s Burgers, Fries & Shakes.

Dad’s crazy creations are revered with the likes of Bobby Flay’s Santa Fe Burger, a mouthful of beef topped with poblano peppers, queso sauce and crumbled blue corn tortilla chips. Prefer a more sophisticated bite? Try Bobby Flay’s Trattoria Burger served with sliced tomatoes, fresh mozzarella cheese and garnished with a basil leaf.

Dad-friendly tip for the perfect burger

The trick to a perfect burger? Well, there’s actually two according to Bobby Flay. First, make a thumb impression in the center of each patty. This distributes the juices as the burger cooks, so the final product is a perfect round, even shape. The second tip is never press your burgers down with a spatula, or any other utensil while they’re cooking. You’ll just be squeezing all the juices from them, and we all know that the juice is for the bun to soak up!

Fun and flavorful Bobby Flay accompaniments

As Bobby Flay’s cookbook title promises, you’ll also find some great sides and sips, too. Plaintain Shoestring Fries offer a quicker and crunchier alternative to their potato counterparts. Round it all out with a Peanut Butter-Banana-Marshmallow Milkshake and you’re sure to add a happy ending to any meal.

Trattoria Burger

Serves 4

Recipe adapted from Bobby Flay’s Burgers, Fries & Shakes courtesy of Clarkson Potter (2009).

1-1/2 pounds ground beef
Kosher salt and freshly ground black pepper
1-1/2 tablespoons canola oil
8 ounces fresh mozzarella, cut into 8 slices
4 hamburger buns, split and toasted, if desired
4 slices ripe beefsteak tomatoes
8 fresh basil leaves, washed and dried
8 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil

1. Divide meat into 4 equal portions and form each into 3/4-inch thick patties. Make a thumb impression in center of each. Season both sides with salt and pepper.

2. Heat a gas grill to high. Brush both sides of the burgers with the canola oil. Grill burgers until golden brown and lightly charred, about 5 minutes, then flip and cook 3 more minutes. Top each burger with 2 slices of mozzarella and continue cooking until desired doneness.

3. Place a burger on the bottom half of each bun. Top with 1 slice of tomato and 2 basil leaves. Drizzle each burger with 2 teaspoons of balsamic vinegar and 1 teaspoon of olive oil. Cover with bun tops and serve immediately.

Peanut Butter-Banana-Marshmallow Milkshake Peanut Butter-Banana-Marshmallow Milkshake

Serves 2

Recipe adapted from Bobby Flay’s Burgers, Fries & Shakes courtesy of Clarkson Potter (2009).

1/2 cup whole milk
1 medium over-ripe banana, peeled and quartered
3 heaping tablespoons creamy peanut butter
3 heaping tablespoons Mashmallow Fluff
1-2/3 cups packed vanilla ice cream

Combine the milk, banana, peanut butter and Marshmallow Fluff in blender and blend until combined, about 7 seconds. Add the ice cream and blend until smooth, about 10 seconds. Serve immediately.

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