Miami Burger


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

  1. 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.
  2. 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.
  3. 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.

Also made as siders too.

Great pics (big)! :wink:

I love Bobby’s new Burger cookbook! :slight_smile:

Thank you. I don’t understand why they’re coming out so big when I’m just copying/pasting the links from my PB.