Bobby's Burger Palace

So maybe you have seen celebrity chef Bobby Flay on one of his many programs on Food Network like "Throwdown with Bobby Flay" or "Boy Meets Grill". If you are a fan or know anything about him, you know that he is quite a business man with many high end restaurants in exciting locales such as Manhattan, Las Vegas, and the Bahamas. Everyday people may not have the opportunity to pop into one of Flay's three Mesa Grill restaurants and spend a whopping $48 to sample Flay's New York Strip Steak. There is something to be said for fine dining, indulging in a perfectly cooked and seasoned steak or lobster dish, so beautiful that it is a work of art. For everyday life, this extravagance is unobtainable and unrealistic, however Flay has found an approachable way to offer his bold, decadent flavors to everyone, no matter what their dining budget may be with his creation of Bobby's Burger Palace-a burger chain available throughout the Northeast region of the United States. This festive and modern spin on the classic fast food joint combines all of the things we love about fast food such as easy, rapid service and delicious comfort food but adds a higher quality product, the flavors of Celebrity Chef Bobby Flay and a fabulous bar menu to the equation. What could be better?

Bobby's Burger Palace offers a full menu of every style burger imaginable. Be as indulgent as you like with "Bobby's Blue Burger-blue cheese, bacon, lettuce, and tomato", "Philadelphia Burger-Provolone or Whiz, griddles onions and hot peppers" and "Buffalo Style Burger-Red hot sauce, blue cheese dressing and watercress", all served with your choice of Certified Angus beef, ground turkey or chicken breast. Or stay on the lighter side with the "L.A. Burger-Avocado relish, watercress, cheddar cheese and tomato" and the "Napa Valley Burger-Fresh Goat cheese, watercress and Meyer lemon honey mustard". You also have the option to make any item extreme as Flay lets the customer know right on the menu with his tagline, "any burger can be crunchified". "Crunchified" means adding the crisp perfection of potato chips to any burger or sandwich. With all the buzz about these "crunchified" burgers, I knew exactly what I would be ordering and that was the "Crunchburger-Double American cheese and potato chips" with Angus beef. The burger itself was smoky, juicy and well-seasoned with the creamy richness of old-school yellow American cheese and the unmistakable salty potato crunch right underneath the soft bun. Along with the "Crunchburger", we indulged in a side of "French Fries-with BBP Fry Sauce" and "Beer Battered Onion Rings".

With Flay's pop-shop styl
e, light-hearted menu, I am tempted to return and try something new like the "Griddle Cheese Deluxe-Brie, Goat cheese, tomato and bacon" with perhaps a Vanilla Bean Malted Milkshake. This fun list of "Milkshakes & Malteds" includes flavors like dark chocolate, coffee, pistachio, mango, cola, and blueberry-pomegranate. Add a little zing to your outing at BBP with one of Bobby's Spiked Milkshakes like the "Vanilla Caramel Bourbon" or the "Mocha Kahlua Vodka". Another winning difference that BBP has over traditional fast food is a fabulous bar menu. Aside from the spiked milkshakes, wine, beer and "Frozen Cactus Pear Margaritas" can be enjoyed as well.

Flay's theme of enjoying comfort foods in a festive atmosphere is exactly what you will find just without the hefty price tag. Check out Bobby's Burger Palace online to find a location near you and the burger of the month. October's creation is the "Nacho Burger-Nacho cheese sauce, tomato-chipotle salsa, pickled jalapenos and blue corn tortillas".

Bobby's Burger Palace


Portobello Stacks

Need a quick and easy dinner that's light on the carbs? If your schedule is packed to the rim with work, life and events, then cooking dinner at night after a long day may be the last thing you want to do. This recipe was created by making do with what is my fridge combined the lack of energy to cook anything difficult and the need for something comforting. Also in an effort to keep my diet low in carbs, I picked up a pack of giant portobello mushroom caps. With some chopped spinach, slices of salami, provolone and tomato, I had my recipe ready to go!

Lizzy M.'s Portobello Stacks

1 Portobello mushroom cap
1/4 cup frozen chopped spinach, thawed
Sea salt and freshly ground black pepper
Sprinkle of garlic powder
2 slices of salami
2 slices of provolone
2 slices of tomato
3 Basil leaves


1. Fill the portobello cap with the spinach and season with salt, pepper and garlic.

2. Stack or layer the salami, cheese and tomato slices as well as the basil leaves. Save one fresh basil leaf to top the portobello stack.

3. Bake in a conventional oven or toaster oven on 375 degrees for 10-12 minutes.

Enjoy this super simple carb-free meal any night of the week!
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