Bobby Flay’s tips for great burgers

With diverse restaurants like Southwestern-flavored Mesa Grill, Spanish-inspired Bolo, American brasserie Bar Americain, and Bobby Flay Steak to his credit, chef-restaurateur Bobby Flay might seem like someone with high-style tastes that veer toward the international. Yet the humble hamburger remains this longtime Food Network star’s favorite food to eat.

The 43-year-old Flay is so enamored of hamburgers that he’s planning to open Bobby’s Burger Palace, a chain of eateries with several locations in the greater New York City area.

If you share Flay’s passion for hamburgers but can’t make it to one of his restaurants, use his tips for making topnotch burgers at home. Add some flair to your standard grilling menu by making Flay’s tuna burgers (recipe follows after the hamburger tips).

Before you grill, follow our expert advice to ensure you avoid common grilling mistakes and to keep your grill cooking better, longer as you make Flay’s recipes as well as our delicious, easy-to-prepare dishes. And if you’re in the market for a new gas grill, read our June 2008 gas-grills report and visit our gas-grills product page.—Kimberly Janeway

Flay’s 4 Steps to a Great Hamburger
1. Skip beef that’s too lean. Flay suggests that you use ground chuck with a 20 percent fat content (80 percent lean). “A burger has to be juicy to be good and you can’t get juicy without fat,” Flay says, noting that a lot of the fat will drip off during the cooking process. If you use beef that’s too lean and you like your burgers cooked passed medium doneness, you’ll end up with a dry burger when the meat is too lean. “If you are watching your weight or are under the care of a physician, then use a leaner meat,” adds Flay.

2. Season the meat liberally. Flay recommends that you season the patties generously with salt and freshly ground pepper. Each patty should be about six ounces.

3. Turn up the heat. To get a nice char on the meat while keeping the inside juicy, cook over high heat, according to Flay, who cautions that you shouldn’t play with the meat while it’s on the grill: Place each patty on the grill (which you should have preheated for 15 to 20 minutes), let it get brown and slightly charred (this will take about 3 minutes), and then flip it. Flip each burger only once or they will start to fall apart. Don’t press on the burger either; this will cause juices to come out of the meat and will cause annoying flare-ups.

4. Break out the toppings. “My ideal burger contains two slices of aged cheddar cheese, two slices of ripe beefsteak tomato, grilled sweet onion, say Vidalia or Walla Walla, crisp romaine or iceberg lettuce, and a strong horseradish mustard,” Flays notes. He adds that the perfect burger calls for a soft, airy bun with sesame seeds.

Photo courtesy of Food Network

Tuna Burgers With Tapenade Aïoli and Red Onion

Makes: 4 burgers.

For the tapenade aïoli
• ¼ cup kalamata olives, pitted and chopped
• 1 tablespoon capers, drained
• 2 cloves garlic, coarsely chopped
• Zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• ½ cup prepared mayonnaise
• Salt and freshly ground black pepper

➢ Combine olives, capers, garlic, lemon zest, lemon juice, and honey
in the bowl of a food processor and process until coarsely chopped.
➢ Add the mayonnaise and process until smooth, season with salt and pepper.
➢ Cover and refrigerate for at least 30 minutes before serving.

For the burgers
• 1½ pounds fresh tuna steaks, cut into 1/2-inch dice
• 2 tablespoons Dijon mustard
• 1 tablespoon chipotle pepper in adobo purée
• 1 tablespoon honey
• 3 tablespoons canola oil
• 2 green onions, green and pale-green part, thinly sliced
• Salt and freshly ground pepper
• 4 kaiser rolls
• 2 ounces watercress
• 1 red onion, peeled, halved and thinly sliced.

➢ Shape the ground tuna firmly into eight round uniform patties,
each about 11/2 inches thick. Cover and place in the refrigerator for
at least 30 minutes. (The burgers must be very cold to hold their shape
when cooking.) You’ll eventually create four 6-ounce burgers, using two
patties for each.
➢ Whisk together the mustard, chipotle, honey,
oil, and green onion in a bowl, Season this dressing with season with
salt and pepper.
➢ Divide the mixture into four equal portions. To
make each burger, place some of the dressing on top of a patty and mold
it together with another patty. Repeat three times so you have four
tuna burgers.
➢ Grill the burgers over high heat until lightly
golden brown and slightly charred on both sides, 3 to 4 minutes per
side for medium doneness.
➢ Slather some of the aioli on the top and
bottom of each kaiser roll and place a few slices of red onion and
several sprigs of watercress on the bottom half. Place a burger on each
bun bottom and put on the bun top.

Written by larrylarr on May 8th, 2008 with no comments.
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What are VOCs in paint, and is more or less of them better?

At my area home center I’m seeing more interior paints whose cans say the finishes have low or no VOCs. What are VOCs and what do the numbers mean?

The seal has definitely been broken on the issue of VOCs, or volatile organic compounds, in paint. You can expect to see more brands touting their virtuous VOC content.

VOCs are solvents that get released into the air as the paint dries. (Other products emit solvents, including adhesives, cleaning supplies, and even some home furnishings.) VOCs can cause acute symptoms, including headaches and dizziness. The long-term effects are less certain, but according to the U.S. Environmental Protection Agency, some VOCs are suspected carcinogens.

The federal government caps the VOC content in paint at 250 grams per liter (g/l) for flat finishes and 380 g/l for other finishes (low-luster, semigloss, etc.). However, some manufacturers have opted to comply with more stringent limits—50 g/l for all finishes—set by California’s South Coast Air Quality Management District. These paints include such products as Benjamin Moore Aura, True Value Easy Care, and Glidden Evermore. In the past, low-VOC paints have performed poorly in our tests, but these products all got high marks in our latest tests of low-luster interior paints; see our Ratings (available to subscribers) for the full details.

(The Ozone Transport Commission, a multistate organization created under the Clean Air Act, also has a model rule that limits flat coatings to 100 g/l and non-flat coatings to 150 g/l. It has been adopted by the District of Columbia and the following states: Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, Pennsylvania, Rhode Island, Vermont and Virginia. Any sold in these places must be OTC-compliant.)

A handful of paints whose manufacturers claim they contain zero VOCs are now on the market. One is Mythic, which sells for $35 to $45 per gallon at independent dealers nationwide. If you’re a reader of shelter magazines, you’ve probably seen the print ads for Mythic, including the one shown here. Another zero-VOC paint is Freshaire Choice, a Home Depot exclusive that sells for $35 to $38 a gallon. Freshaire has adopted a more wholesome marketing approach: “It’s good for your family, and better for our world.”

The base of other paints might also be free of VOCs, but when any pigment is added at the point of sale, the VOC level climbs as high as 150 g/l, according to ICI Paints, which manufacturers Freshaire Choice. But the makers of Mythic and Freshaire Choice both say that the color pigments used in their finishes contain no VOCs.

Mythic and Freshaire Choice use a VOC-free color additive that is supposed to eliminate not only harmful solvents but also the telltale odor of a freshly painted room, according to their manufacturers. Carl E. Smith, CEO of the Greenguard Environmental Institute, argues that measuring emissions is as important as identifying the VOC level in a paint. “You can have a low count on VOC, but still have high emissions,” says Smith. That’s why Greenguard, which describes itself as an “industry-independent, third-party testing” organization, makes emissions central to its certification process. Currently, Freshaire Choice earns the Greenguard seal, as does Benjamin Moore Aura, whose low-luster and flat paints scored an excellent and a very good overall score, respectively; Mythic has not yet been tested by Greenguard.

Consumer Reports has not yet tested Mythic or Freshaire Choice but both will be considered for our 2009 report of interior paints. We don’t know whether these finishes will endure our typical hiding, fading, and stain resistance tests.

Remember, even though a paint might have low or no VOCs, it doesn’t do you any good if it needs constant touch-ups or reapplying.—Daniel DiClerico

Essential information: If you’re about to tackle a painting project, see our buying guide to interior paint. Also, read this post on avoiding common painting mistakes.

Written by larrylarr on May 8th, 2008 with no comments.
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