Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Bobby Flay's Burgers, Fries, and Shakes

Bobby Flay's Burgers, Fries, and Shakes

4.3 37
by Bobby Flay, Stephanie Banyas, Sally Jackson

See All Formats & Editions

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s


After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.

From the Hardcover edition.

Editorial Reviews

When restaurant titan and grilling cookbook star Bobby Flay opened up his first Bobby's Burger Palace in Lake Grove, New York, all the world seemed to take notice. Observers instantly recognized that Flay's mastery of dude food made him a natural for the burgers-shakes-and-fries crowd. In this juicy cookbook, the grilling guru spills his best-kept secrets about how to make comfort food that will keep the whole family happy. With a general helping of recipes, Bobby Flay's Burgers, Fries, and Shakes offers a full menu of tasty bun delights, whether your self-indulgence of choice is beef, turkey, salmon, or tuna. Flay's imaginative burger toppings and extras include homemade potato chips and sweet potato french fries. A tasty family feast.
Publishers Weekly

In an effort to prove that he's a regular ole gourmand like the rest of us, Flay (Iron Chef, restaurateur and prolific cookbook author) makes a simple and wholly effective statement, "A cheeseburger with fries and a shake. Done right, it doesn't get much better than that." Toward that end, here are tips on the best meat, potato and ice cream to employ, and instruction on the preferred ways to grill, deep-fry and blend. Full-page, full-color photos make options like the Greek burger (with feta cheese and Greek yogurt) and the garlic butter burger even more seductive than their toppings do already. There are fries of every thickness and even onion rings get their due. Both beer-battered and buttermilk are explored. Of course, Flay wouldn't be Flay without a chapter on condiments and seasonings so chipotle ketchup, red chili mustard and 14 others are at hand. Another reason why this collection is so satisfying: put the word milkshake in the name of any recipe and there is no turning away. Blackberry cheesecake milkshake is a must-have before even knowing that cream cheese and lemon zest are involved. The peanut butter-banana-marshmallow milkshake is puffed with Marshmallow Fluff, while the peach Bellini milkshake uses a blend of whole milk and peaches instead of ice cream, and is set afizz with Champagne. (Apr.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Celebrity chef Flay has numerous restaurants in New York City and Las Vegas. His most recent venture is Bobby's Burger Palace on Long Island (the first in a planned chain), and his ninth cookbook presents recipes for the many variations of his favorite meal, from a Santa Fe Burger to Bistro French Fries to Double Chocolate Milkshake. Sure to be popular.

—Judith Sutton

Product Details

Publication date:
Sold by:
Random House
Sales rank:
File size:
17 MB
This product may take a few minutes to download.

Read an Excerpt

Crunchburger (aka the Signature Burger)

This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger–delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchified.”

Serves 4

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
8 slices American cheese, each
1/4 inch thick
4 potato hamburger buns, split; toasted
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)

Horseradish Mustard Mayonnaise
Makes 1/2 cup

You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and 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.

From the Hardcover edition.

Meet the Author

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS. This is his ninth book. His website is www.bobbyflay.com.

STEPHANIE BANYAS has been Bobby Flay’s business assistant since 1996. She is the co-author of Bobby Flay’s Grill It!, Bobby Flay’s Mesa Grill Cookbook, and Bobby Flay’s Grilling for Life. She lives in New York City with her beloved cat, Emily Rose.

SALLY JACKSON began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.

From the Hardcover edition.

Customer Reviews

Average Review:

Post to your social network


Most Helpful Customer Reviews

See all customer reviews

Bobby Flay's Burgers, Fries, and Shakes 4.4 out of 5 based on 0 ratings. 37 reviews.
Sassy-Sue More than 1 year ago
Excellent book. Just in time for grilling season. Good value. We have already purchased four copies and plan on buying more for family and friends. Great burgers, fries, shakes, onion rings and sauces.
xenith622 More than 1 year ago
Bobby Flay's book is amazingly delicious!
rct43 More than 1 year ago
Bought this for my son who is a grill freak. Bobby Flay's recipes can get quite involved but if you like to grill and impress your buds, this is for you! Just be prepared to spend time setting up and preparing many of the recipes. All are very delicious!!
MRB13 More than 1 year ago
Once a week my family and I pick a burger, shake, and fries to make. Then we all get together and each have a job to do. It is a really simple way to make dinner fun!
Sexy-Nerd More than 1 year ago
I had the chance to visit Bobby's burger place. The burgers are so good. When I heard he was coming out with this book. I had to purchase a copy. The burgers are usually made with kosher salt and pepper. Mr. Flay likes his meat burgers simple because you want to taste the meat. It gives a lot of good tips about what kind of meat you should purchase for your beef burgers. There are also chicken and fish burgers too. What makes the burgers top notch are the sauces that Bobby puts together. My favorite burgers are the Argentinean, Buffalo and Cheyenne Burger. There is the second section which is for french fries, potoato chips and onion rings. I really like the sweet potato fries and the beer-battered onion rings. I would recommend you make this for friends. You dont want to eat this stuff all the time :-). The last chapter of course are the shakes. My favorite one is the vanilla bean milkshake. The second one is a double chocolate milkshake and that one is to die for. :-) This is a must have for people who are looking to try something different.
CrazyCritter More than 1 year ago
Bobby's Burger, Fries and Shakes cookbook is phenominal! I got my mom one for mother's day, and loaved all of the interesting burger combinations, the great frie recipes, and the scrumptious shake recipes... so I went and bought my own copy to keep and have on hand! Excellent ideas and recipes to play with!
Anonymous More than 1 year ago
If you are a big fan of Bobby Flay when you would like this awesome book.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Just in time for summer a fresh look on a classic meal. Wow- I can say it backwards- Wow. Delicious and impressive to make for family and friends. Bobby Flay has an incredible way with flavor .
Anonymous More than 1 year ago
MandyTX More than 1 year ago
I love this cookbook. His recipes are so good and he gives the best instructions. I also really like how he gives alternatives or additions to the recipes, such as which liquor you can add to a shake or what seasonings go well with a recipe. I also like how he tells you what products you can buy that are good for the recipes he is doing (such as a blender or fryer), if you are looking into buying. It's great!
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Anonymous More than 1 year ago