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" Let&amp;#039;s just say, OMG. Iron Chef extraordinaire and Southwestern-cuisine expert Bobby Flay just swapped his moniker of Boy Meets Grill for Boy Meets Burger with the release of his latest cookbook, Burgers, Fries &amp;amp;amp; Shakes. We passed our copy around the Delish offices and it was unanimous: All of us wanted to crawl inside its pages. Hey, Bobby, next time make it a scratch-and-sniff book! Herbed Garlic Butter Burger, Plantain Shoestring Fries, and Toasted Almond Milkshakes ... are you kidding us?! Luckily, we were able to squeeze a few recipes out of Flay: the Turkey Cobb Burger, Buttermilk Onion Rings, and his out-of-this-world Dark Chocolate Milkshake with &amp;quot;Fluffy&amp;quot; Coconut Cream, but for the rest you&amp;#039;ll just have to buy the book. In the meantime (to whet your appetite even further), we asked the flame-haired Flay how he got his creative juices flowing. Here&amp;#039;s what he had to say on the meaty subject. DELISH: What inspired you to write a burger cookbook? BOBBY FLAY: I spent a big chunk of the last year focused on burgers, fries, and shakes. First in opening Bobby&amp;#039;s Burger Palace and then this book, so it was a natural! I had so much fun testing and, yes, eating my way to creating the perfect burger-fry-shake formula. I love that I got to channel that into a book and share what works for me with everyone else. DELISH: What&amp;#039;s the perfect way to assemble a good burger? BF: First off is the meat: Make sure it&amp;#039;s freshly ground and look for something with a relatively high fat content. Ground chuck is my choice for a juicy burger. Season it well with salt and pepper and cook it over high heat. I think a cast-iron pan is the way to go. Try not to flip your burger more than once and don&amp;#039;t press it with a spatula: You want the juices to stay inside the burger and not in the pan. Once it&amp;#039;s cooked, the toppings are up to you. DELISH: What&amp;#039;s your favorite recipe in the book? BF: I&amp;#039;m going to have to go with the Crunchburger: a perfectly cooked classic cheeseburger made even better with a handful of salty, crispy potato chips tucked inside the bun. It&amp;#039;s classic with a small twist, and it reminds me of being a kid. That was the inspiration: Growing up I always put my chips inside my sandwiches! DELISH: What&amp;#039;s the most memorable burger you&amp;#039;ve eaten from across the U.S.? BF: A few years back, when I was filming Food Nation for the Food Network, I went to this restaurant in New Mexico called La Casa Sena, where I was served an incredibly good green chile cheeseburger. That burger really stuck with me, so much, in fact, that I revamped it for Mesa Grill&amp;#039;s lunch menu. Those flavors also served as an inspiration for the Santa Fe burger, which is served at Bobby&amp;#039;s Burger Palace, and featured in this book. DELISH: Okay, now it&amp;#039;s time for the lightning round. You ready? Which do you prefer for your burger: sliders or big and juicy? BF: Big and juicy. DELISH: Cheese or no cheese? BF: Cheese. DELISH: Fries: shoestring or steak-cut? BF: Shoestring. DELISH: Bun: squishy or crusty? BF: Squishy. One thing I do recommend is a soft bun; I like the bun to become a part of my burger, not compete with it. Want more? Learn what goes on inside Bobby Flay&amp;#039;s home. "^^<http://www.w3.org/2001/XMLSchema#string>
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