Throwdown with Bobby Flay

Ok, Bobby Flay–you published your best California Burger, dubbed the ‘L.A. Burger’ in June’s Food Network Magazine and though it looks pret-ty good, I think I can do better so I’m challenging you with my version. Looks like it’s official–we have a real (virtual) THROWDOWN!

I actually made two versions–gotta think of the vegetarians. Our versions are now at the hands of the public. Vote for your favorite version by leaving a comment below. Will it be Bobby’s L.A. Burger, My California Turkebello Burger or my Venice Beach Burger?

I will say however, that I tried Bobby’s grilled sweet potatoes and they were brilliant (recipe below). Gotta give credit where credit is due!

VENICE BEACH BURGER

(inspired by my latest trip to Real Gourmet Burger)

Serves 2

1 zucchini ? sliced lengthwise ¼? thick

1 yellow squash ? sliced ¼? thick

2 portobello mushrooms- cleaned, stalks removed

1 red bell pepper – halved and seeded

1 tbsp fresh thyme – chopped

2 tbsp olive oil

2 tsps balsamic vinegar

Dollop of homemade hummus

homemade guacamole (as much of  your favorite recipe as you can heap on there)

S&P

DIRECTIONS:

Preheat your grill to hot. While the coals are heating add sliced zucchini, squash, red pepper and mushrooms to a large mixing bowl and toss together with olive oil, balsamic, thyme, S&P. Set aside for 30 minutes to marinade.

Once the coals are ready, grill the vegetables for 3-5 minutes each side (depending how hot your coals are) or until cooked through. Once peppers are charred place in a ziploc bag for 10 minutes to soften. Remove and peel skins from peppers. That’s it folks! Toast your bun and you’re ready to assemble. I have to admit that I prefer to use whole wheat buns for my burgers but I had to use what was left in my pantry from a past gig. I hate to let food go to waste. (Do I get any brownie points for that?!)

To assemble burger, smooth a layer of hummus on the bottom bun. Create layers of the vegetables on top (my order was peppers, portobello, zucchini then squash followed by fresh homemade guac on top. No mayo, no cheese, perfectly vegan, though you wouldn’t miss the meat in this bad boy.

CALIFORNIA TURKEBELLO BURGER

(as seen in my mugshot at the top)

RECIPE:

Serves 2

10 oz. ground turkey breast (the leanest–helps keep me trim for my mankini)

1 tsp whole grain mustard

dash Worcestershire sauce

S&P (pinch for burgers, sprinkle for veg)

1 red bell pepper – halved and seeded

1 zucchini ? sliced lengthwise ¼? thick

1 yellow squash ? sliced ¼? thick

2 portobello mushrooms- cleaned, stalks removed

1 tbsp fresh thyme – chopped

2 tbsp olive oil

2 tsps balsamic vinegar

homemade guacamole (as much of  your favorite recipe as you can heap on there)

DIRECTIONS:

Preheat your grill to hot. While the coals are heating add sliced zucchini, squash, pepper and mushrooms to a large mixing bowl and toss together with olive oil, balsamic, thyme, S&P. Set aside for 30 minutes to marinade.

While veg are marinating, prepare your turkey burgers. Combine ground turkey, mustard, Worcestershire and S&P in a large mixing bowl. Make two 5 oz patties.

TIP: This can be done a day ahead of time if you’re making enough for a party.

Once the coals are ready, grill the vegetables for 3-5 minutes each side (depending how hot your coals are) or until cooked through. Once peppers are charred place in a ziploc bag for 10 minutes to soften. Remove and peel skins.

Ground turkey breast is super lean which means it cooks quick but it also sticks. Before putting burgers on, spray grill with olive oil spray. Grill turkey patties for about 10-15 mins. approx depending on how hot your coals are, turning once. Pierce with fork and if juices run clear they’re ready.

TIP: By mixing the mustard into the patties they’ll help prevent the turkey from drying out as well as give them a little kick.

To assemble: Throw down the mushroom followed by the turkey patty. Layer pepper, squash, zucchini followed by a heap of homemade guac. Done!

Whatever you do, DO NOT let these awesome “fries” persuade you–they’re the business and will defo be on my grill this weekend!

GRILLED SWEET POTATOES WITH LIME & CILANTRO (Courtesy Bobby Flay)

Serves 4

3 large sweet potatoes ? unpeeled and cut into wedges

1/4 cup canola oil (though I used olive oil)

1/4 cup fresh cilantro

2 tsp fresh lime zest

kosher salt

freshly ground pepper

DIRECTIONS

NOTE: My directions are slightly different from the original but the end result is the same.

Cut potatoes in half lengthwise. Cut each half into quarters. Place in pot of salted water and bring to a boil. You?re actually par-boiling the potatoes so don?t cook them all the way just about ¾ done.

Preheat grill to medium or place a cast-iron grill pan over medium heat.

Mix 1 tbsp salt, pepper, lime zest, cilantro, cayenne and oil in a small bowl. Brush each potato wedge with the oil mixture and season with S&P. Grill until golden brown on all sides (including skin side) for about 1 1/2 mins. per side or until cooked through. The natural sugar in the potatoes will create a lovely caramelized look when cooked. Transfer to a platter and watch them disappear.

Now it’s time for you to vote!! Choose your favorite by leaving a comment below. 4th of July is a great weekend to try out the burgers!

Happy grilling and best of luck, Bobby!