My Redheaded Burger Fantasy

I have a slight obsession with redheaded men. Not really because I’m attracted to them, but more because I think they’re going extinct.  I mean seriously, how many natural red-haired men are there (besides Price Harry, Ed Sheeran, Ron Howard, Seth Green, and maybe an odd TV star like Damian Lewis)?  I am on the hunt to find more and as a side note, please feel free to comment if you can think of more!  I need to add to my list.

That aside, I also love Bobby Flay. Not just because he’s a redheaded man but because I think he’s charismatic, funny (have you heard him on Z100?) and I love all of his restaurants.  Living in New York, Bobby Flay is a staple here and since I have an affinity of all things spicy, his restaurants are always on my list. I also watch all of his shows on the Food Network to get inspiration.

Here he is making my favorite burger:

bobby

Ahh, my favorite burger…it’s called the Crunchburger, which he sells at Bobby’s Burger Palace.  Upon eating this burger for the first time, I had an epiphany – a little crunch makes any dish, particularly burgers, so much better.  When I began with my CKD diet, I wasn’t sure if I’d be able to eat this burger, since A.) it had cheese on it and B.) the best part of the burger was the chips.  But alas, after much experimentation, I’ve found a perfect substitute that makes it CKD friendly.  At that, I give you my favorite redheaded burger with a CKD spin.

The Crunchburger

Original Recipe Found HERE (courtesy of the incomparable Bobby Flay)

Revised Recipe: ME 🙂 Jackie

Ingredients

  • 1 1/2 pounds lean ground meat chuck (85 percent lean) or ground turkey (90 percent lean)
  • Freshly ground black pepper
  • 1 1/2 tablespoons canola oil
  • 4 white hamburger buns, split; toasted, if desired (Tip: Buns are better toasted 🙂 )
  • 4 slices beefsteak tomato (optional)
  • 4 leaves romaine lettuce (optional)
  • 4 slices red onion (optional)
  • Horseradish Mustard Mayonnaise, recipe follows (optional)*
  • 4 handfuls of salt-free corn tortilla chips (Note: I am obsessed with Garden of Eatin’ blue corn chips, which you can find here. It’s just corn and oil.)
  • Optional for CKD Diets: If you want cheese on your burgers, you can buy rice cheese or Daiya cheese slices; however, please make sure you read the labels. These cheeses do have additives (including phosphates) and salt, so use in moderation.)

Horseradish Mustard Mayonnaise:

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons drained prepared horseradish
  • Freshly ground black pepper
  • 1 tablespoon of agave syrup or honey (optional – only if you want to tone down the spice of the horseradish)

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 pepper.

Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

If using cheese, add to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the corn chips, top with the bun tops, and serve immediately.

Horseradish Mustard Mayonnaise:

Whisk together the mayonnaise, mustard, and horseradish (and agave syrup or honey if desired) in a small bowl and season with pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

*One note on this sauce: I absolutely LOVE this sauce and use it all the time. I put it on sandwiches, fish, and sometimes I make it into a dressing by adding oil.  If you are not a horseradish fan, you probably won’t use this, but I’ve found the addition of something sweet like the honey or agave syrup helps to balance out that strong flavor nicely.

Enjoy!

 

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