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Boby Flay's Crunchburgers (Simplified)

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“Bobby Flay claims this as his signature burger.  Of course he adds lots of condiments, but the one that adds the crunch is a handful of potato chips.  Yes, right on the burger.  This is hugely popular in his restaurant  (Bobby's Burger Palace) and any burger he offers there can be "crunchified."  Like Bobby, you can "crunchify"  your favorite burger.  Note that any desired condiments can be added if desired:  mayonnaise, slices of tomato, romaine lettuce leaves, slices of red onions, etc., etc.  But the potato chips are a *must*!”

Ingredients Nutrition

  • 1 12 lbs ground chuck (80% lean, may substitute 50% lean ground turkey)
  • kosher salt & freshly ground black pepper
  • 1 12 tablespoons canola oil
  • 8 ounces American cheese, in 1/4-inch slices
  • 2 ounces potato chips


  1. Divide the meat into 4 equal portions (about 6 oz. each). Form each portion loosely into a 3/4-inch thick burger and make a deep depression in the center of each 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. Cover pan during the last minute of cooking so the cheese melts.
  3. Toast the buns, if desired, and place the burgers on the bun bottoms and any condiments that you wish. Divide the potato chips into four piles and place one pile on each burger, top with the bun tops and serve immediately. By the way, Flay's recipe calls for "a handful" of chips on each burger but the computer wanted a more exact measurement. However, you may be content to just put a handful on each burger.

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