The Bobby Flay Burger

• 1 pound ground chuck
• Salt and freshly ground black pepper
• 4 hamburger buns, split
• 1/4 cup best-quality mayonnaise
• 1/4 cup Dijon mustard
• 8 slices thinly sliced Swiss cheese
• 4 slices thinly sliced smoked ham
• 2 large dill pickles, sliced lengthwise into 8 slices

1. Form meat into 4 patties.
2. Season with salt and pepper.
3. Cook in a saute pan on high until medium rare, 2 to 3 minutes on each side.
4. Spread mayo and mustard on each bun.
5. Place a slice of cheese on the bottom of the bun.
6. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.
7. Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

ground chuck, salt, buns, mayonnaise, dijon mustard, swiss cheese, ham, dill pickles

Taken from cooking.nytimes.com/recipes/7544 (may not work)