Burgers, Fries & Shakes

Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.

Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.

These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.

The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.

Now what says comfort more than that?