Grilling Guru Bobby Flay puts together an irresistible trio of American favorites: burgers, fries, and shakes—oh my!

A crusty-on-the-outside, juicy-on-the-inside Angus chuck burger, a fistful of golden, crisp, salty fries, and a thick, icy, flavor-packed milkshake. Is there really much more in life to beat such pleasure? 

And who better than Bobby Flay—with his penchant for bold flavors and signature twists on American classics—to elevate the classic burger and its accompaniments? Whether he slathers it with bbq sauce and piles it high with shoestring onion rings, or tops it with a blistered poblano-queso sauce and crumbled blue corn tortilla chips, the dozens of burger recipes in this book all teach you first how to master the art of cooking the perfect juicy burger before playfully jazzing it up with perfectly paired ingredients and creative condiments. French fries too get the Flay treatment – from the most basic crispy spuds to sweet potato and plantain fries, onion rings and homemade potato chips. And then there are the shakes: perfectly creamy and sweetened with fresh purees, including a Blueberry Cheesecake Milkshake and a Roasted Pineapple Milkshake. 

For casual summer bashes and delicious weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries, and Shakes remind us why the burger is such a beloved American original.

Gale Gand's
Chocolate & Vanilla

about the book

Love vanilla?
Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: It’s an invisible essential, the thing you put on before anything else; but when given the spotlight, it’s every bit as sexy and alluring as chocolate. Vanilla fans would say even more so. In this flip/cookbook, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then it’s on to the good stuff: recipes for irresistible sweets that showcase vanilla’s beguiling flavor...

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Crunchburger (aka the Signature Burger)

Serves 4

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.”

• 1 ½ pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 ½ tablespoons canola oil
• 8 slices American cheese, each ¼ inch think
• 4 potato hamburger buns, split; toasted, if desired
• 4 slices beefsteak tomato (optional)
• 4 leaves romaine lettuce (optional)
• 4 slices red onion (optional)
• Horseradish Mustard Mayonnaise, recipe below (optional)
• 4 handfuls of potato chips

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a ¾-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

2. Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.

3. 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 potato chips, top with the bun tops, and serve immediately.

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.

• ¼ 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.

Happy Cooking!