Bobby Flay of Food Network revealed the "Little Trick" he uses to keep his signature Crunchburger juicy.

When it comes to the perfect burger, flavor comes first, but texture is a close second, and celebrity chef Bobby Flay delivers both in his juicy, cheesy, temptingly tasty Crunchburger.

On Food Network, Flay wrote that his Crunchburger is the "house" burger at Bobby's Burger Palace.

"It's a simple burger with CRUNCH (I like it with red onion, tomato, romaine lettuce, and horseradish mustard)."

He revealed that the irresistible texture of the burger comes from a simple but effective ingredient: potato chips.

In the Food Network video for his Crunchburger, Flay says, "I think of burgers as the quintessential sandwich."

"To achieve the best result, each component must be treated with the utmost respect."

To begin, the chef recommends "six or seven ounces of chopped meat" with an 80/20 ratio of meat to fat ("I like a little flavor in my burger, and the flavor will come from the fat").

"Here's a little trick I use," he explained.

"I just make a little well in the middle of the burger with my thumb, and when it cooks, it actually comes back to shape; otherwise, you'll have this big sort of hump on the burger, and then people take the back of the spatula and press it down to get it back to its shape, and that's when you lose all the juiciness."

The "thumbed" patties are essentially salted, peppered, and grilled to your desired doneness.

Two slices of Monterey Jack cheese are melted on top of the cooked patties ("The key to cheese is to completely melt the cheese; it irritates me when I go to a burger joint and they don't melt the cheese")

This burger's flavor profile is enhanced by a horseradish mustard mayonnaise.

It's topped with a generous handful of potato chips and garnished with tomato, red onion, and lettuce; "Crunchification at its finest!"

The full recipe can be found on Food Network's website, and you can make Bobby Flay's Crunchburger for yourself!

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