The Perfect Burger (aka The Crunch Burger)

1½ pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Canola oil
Thin slices of white American cheese
Thin slices of white cheddar cheese
Sliced beef steak tomatoes
Sliced dill pickles
Sliced red onion
Romaine lettuce
Martin's seeded soft burger buns
potato chips
6-inch wooden skewers
Dijon mustard
Horseradish mustard
Ketchup

1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick. TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.

2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center.

3. Season the outside of the burger liberally with salt and pepper. Do not season the meat mixture itself or add herbs or onions or garlic to it. That is meatloaf. We are making burgers.

4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke. Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.

5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.

6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.

Bobby Flay