YUM!
Miami Burger
• 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 1/2 cup mayonnaise
• 4 cloves roasted garlic, mashed
• 4 hamburger buns, split
• 1/4 cup Dijon mustard
• 8 thin slices Swiss cheese
• 4 thin slices smoked ham
• 2 dill pickles, sliced into 1/4-inch-thick slices
Directions
- 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. Cook the burgers, using the oil. Remove the burgers to a plate.
- Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
- Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.
Source: Bobby Flay’s Burgers, Fries, and Shakes
My Notes:
I didn’t use any oil. I did my sliders on the grill with a slider basket. After I put the burgers together, I heated them in the oven (covered) for 5 minutes at 400º. I got the oven idea from seeing Bean’s posting of the ‘Individual Grilled Chicken “Muffuletta” Sandwiches with Spicy Olive Relish’ which is another one of Bobby Flay’s recipes.
