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Four-Cheese Burger

Perhaps this should be called Burger Quattro Formaggi after the classic Italian pasta dish or just simply the Cheese Lover’s Burger. You can use any types of cheese you like; I just happen to like this combination of nutty Swiss, creamy American, tangy goat, and salty Parmesan. All this burger needs is a thick slice of red beefsteak tomato and a few leaves of fresh arugula, a sort of homage to the Italian flag.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices Swiss cheese
4 slices ripe beefsteak tomato, each 1 inch thick
4 slices American cheese
4 round slices fresh goat cheese, each 1/2 inch thick
1/4 cup freshly grated Parmesan cheese
4 hamburger buns, split; toasted (see page 15), if desired
1 handful of arugula leaves

Preparation

  1. Step 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.

    Step 2

    Cook the burgers, using the oil (see page 16) and topping each one with a slice of Swiss and a basting cover during the last minute of cooking (see page 21). Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan. Cover and melt for 1 minute.

    Step 3

    Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice. Cover with the bun tops and serve immediately.

Bobby Flay's Burgers, Fries, and Shakes
TagsBurgerAmericanGround BeefBeefMeatGround TurkeyTurkeyPoultrySwiss CheeseCheeseDairyParmesanGoat CheeseMainDinnerLunchNut FreeGrillingFryLabor DayCookbooks

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