We all know someone who claims to be the best at cooking one thing or another.
The Early Show's resident chef, Bobby Flay, has been traveling around America, looking for the best of the best, from the king of tailgating to the master of the grill, and challenging them to cook-offs involving their specialties, on his new Food Network show, "Throwdown."
In the spirit of the new show, Flay challenged The Early Show co-anchor Harry Smith Thursday to a cook-off to see who makes the best burger.
Neither knew what the other was using for ingredients.
Smith used a hamburger mixture made at Lobel's, the legendary butcher shop in Manhattan. His burgers were made with lean chicken and veal, and no cheese. He served his burgers with a barbecue sauce from one of Flay's own recipes, to further confuse Flay, who couldn't quite place what he was tasting, then laughed hard when Smith told him whose recipe Smith had used.
FLAY'S BURGER RECIPE
Pressed Cuban-Style Burger
1 lb ground chuck
Salt and freshly ground pepper
1/2 cup best quality mayonnaise
3 cloves roasted garlic, pureed
1/4 cup Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into ¼ inch thick slices
1.Form the meat into four ¼-inch thick burgers. Season the meat with salt and pepper on both sides and cook in a sauté pan over high heat to medium doneness, about 2-3 minutes per side.
2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste.
3. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham then another slice of cheese then the pickle slices.
4. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
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