Bobby Flay's Retro Burgers

Bobby Flay opens his sixth restaurant on New York's Long Island next week, one where The Early Show's resident chef will be serving burgers -- retro burgers -- with the works!

Long a fan of Americana cuisine, Flay will be making up retro meals of premium patties with all sorts of toppings, sauces, fries and shakes at the upscale . He plans to franchise them all over the country.

On the show Thursday, Flay served up some of the hottest recipes from the menu, a gourmet throwback to the classic burger joints that are a part of Americana pop culture

Flay's first love has always been the grill, and when he combined it with authentic American flavors, he came up with the offerings of Bobby's Burger Palace. There'll ten signature burgers to pick from.

Flay's recipes come from his various cookbooks, inspirations he's learned on the road, and the flavors that he loves. His burgers range from a Napa Valley Burger with a hint of citrus flavor to a Philly burger done with Provolone with peppers and onions, to a cheeseburger with both Brie and goat cheese.

Sauces will include chipotle ketchup, BBP Burger sauce, and jalapeno hot sauce. All burgers will be made from Angus Beef, and his buns will be potato.

You can add potato chips to all of your burgers for "crunchification," and for sides, you can get hot potato chips with a blue cheese béchamel dip or fries with Bobby's secret fry sauce.

RECIPES

Crunch Burger (The Signature Burger)

Burger
1-1/2 lbs freshly ground chuck (80/20)
Salt and freshly ground pepper
8 slices cheddar cheese, sliced 1/4 inch thick
4 slices beefsteak tomatoes
4 leaves romaine lettuce
Sliced Red Onions
Horseradish Mustard
4 Sesame Seed Hamburger Buns
Potato chips

Preheat grill to high. Form the meat into four 6-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with onions, tomato, lettuce and a dollop of the mustard and potato chips.

Philly Burger

Burger
1-1/2 lbs freshly ground chuck
Salt and freshly ground pepper
8 slices aged provolone cheese, sliced 1/4 inch thick
2 roasted red peppers, peeled, seeded, stemmed and coarsely chopped
Pickled hot pepper rings
Spanish onion, chopped and sautéed until soft
4 Sesame Seed Hamburger Buns

Preheat grill to high. Form the meat into four 8-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top red peppers, hot peppers, and onion. Place

FOR MORE RECIPES, GO TO PAGE 2.

Napa Valley Burger

Meyer Lemon-Honey Mustard
1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 teaspoon orange zest
½ teaspoon lemon zest
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

Whisk together all ingredients, cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.

Burger
1-1/2 lbs freshly ground chuck
Salt and freshly ground pepper
8 slices goat cheese, sliced ½ thick
Watercress
Meyer Lemon-Honey Mustard
4 Sesame Seed Hamburger Buns

Preheat grill to high. Form the meat into four 8-ounce burgers. Season burgers on both sides with salt and pepper. Grill for 3-4 minutes on each side for medium doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let soften slightly, approximately 1 minute. Place burger on bun, drizzle with some of the mustard and top with a few sprigs of watercress.

Grilled Fries with Bobby's Secret Sauce

Secret Sauce
1/2 cup prepared mayonnaise
1 small red pepper, roasted, peeled, seeded and diced
1 chipotle chile in adobo
Salt and freshly ground black pepper

Combine all ingredients in a food processor and process until smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour to allow flavors to meld.

6 Idaho potatoes, scrubbed
1/4 cup vegetable oil

1. Place potatoes in a pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
2. Heat grill to high. Brush potatoes with oil and grill until golden brown and cooked through, 3-5 minutes. Serve with secret sauce on the side.

Black & White Malted

Serves: 1

11 ounces good quality vanilla ice cream (such as Edy's or Haagen Daz)
4 ounces whole milk
2 ounces good quality chocolate syrup
2 tablespoons malt powder
Freshly whipped cream
Shaved chocolate

Combine ice cream, milk, chocolate syrup and malt powder in a blender and blend until smooth. Pour into a large glass, top with a dollop of whipped cream and garnish with shaved chocolate.
MMVIII, CBS Interactive Inc. All Rights Reserved