Be like Bobby Flay and take your burgers from good to great by putting your potato chips on top of the burger instead of on to the plate. Crunchburgers! It’s the best way to up your burger game in just one easy step.
Last weekend I strayed a little out of my usual photographic territory. No cookies, no babies, no puppies…I photographed a car show. And despite pretty much not having any idea what I was doing, the pictures came out…not so bad.
And so I did what I always do when I take a few not so bad pictures. I start trying to figure out how I can possibly relate them to something I have made for dinner, just so I can throw them up here on the blog.
Now, when it comes to babies and puppies, this is not so hard. Anything that features the word dumpling is fair game for me to toss an adorable baby picture out there.
And as for puppies, well, I figure that just about everything in life can be related to a puppy in one way or the other.
But cars? Hmm. I really had to scratch my head over that one. And then it came to me. Road food!
And what better road food than one of my favorite burger concoctions: The Crunchburger!! Which is basically your good old American cheeseburger, but instead of wasting time putting those good old potato chips next to the burger, you pile them right on top of the burger itself. It gives the burger a hugely satisfying crunch, along with a hit of salt, that is almost as good as grooving down the highway in your convertible.
Now I have to figure out what to cook that will work with this wedding I just photographed…
Be like Bobby Flay and take your burgers from good to great by putting your potato chips on top of the burger instead of on to the plate. Crunchburgers!
- 1 pounds ground beef chuck
- Pinch each of salt and pepper
- 2 tablespoons canola oil
- 8 slices American cheese
- 4 hamburger buns (we love ours toasted but up to you!)
- 4 slices tomato
- 4 leaves lettuce
- 4 teaspoons mustard
- 4 teaspoon mayonnaise
- 4 handfuls of potato chips
- Divide the meat into 4 equal portions and lightly pat them into burger shapes. Season both sides of each burger with salt and pepper.
- Put the oil into a skillet (cast iron works great for this and cook over high heat until they are done to your liking, about 4 minutes per side for medium rare. Put the cheese on top during the last minute of cooking and cover the pan for maximum cheesy melting.
- Put the burgers on the bun bottoms and top with tomato, lettuce, mustard and mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
Adapted from Bobby Flay’s glorious original Crunchbugers