Bobby Fly gives the classic burgers a Los Angeles flavor with fresh arugula and avocado creed. Choose cheese to your taste: Monterey Jack is popular in California, but Bobby loves this burger with cheddar.
Time: 17 minutes
Perfect Bobby Cutlet
From 180 gr. mincemeat of cervical-scapular part (20% fat) form an even cutlet with a thickness of no more than 2 cm (do not knead the forcemeat strongly). In the middle of the patties, make a deepening with your thumb so that it does not swell. When frying, the dent rises. On high heat, heat a cast-iron grill pan or street grill. Lubricate the patty with sunflower oil, salt and pepper. Fry from two sides to a golden crust and slightly charred marks from the edges of the grill pan, about 7 minutes until medium-wide. Do not press the cutlet with a spatula! Cover it with a piece of cheese a minute before cooking.
At choice: Monterey Jack is a California favorite or cheddar.
Avocado is one of Bobby’s favorite ingredients. He mixes 2 chopped Haas avocados with 1/2 diced small onion, 1 minced jalapeno, 1 lime juice, 3 tbsp. l chopped cilantro, salt and pepper.
L.A. they don’t cook with iceberg lettuce, so Bobby is filling the burger with this pepper cress.
One thick, juicy slice replaces ketchup.