For a guy so obsessed with flavor, Bobby Flay is remarkably restrained when it comes to burgers: He likes ’em beefy, juicy, and crunchy. Here’s what he tells his line cooks at his 18 Bobby’s Burger Palaces:

“For each burger, take about six ounces of beef, pack it gently into a patty, and then stop. Make a well in the patty with your thumb, or it’s gonna plump up like a football.” “It’s not so much about what cut of beef you use, it’s about fat content. You want 20 percent; any less and it’ll be too dry.” “All you need is salt and pepper on both sides of the patty. You don’t need any ‘secret ingredients’ inside the burger itself. That’s meatloaf; I hate that.” “Add a little neutral oil to a hot skillet. Lay the patty in and don’t ever push down on the burger. Let a crust form, and then flip it.”

Key Move

“How do you cook the sides of the patty? Add a little water to the pan and cover for 10 to 15 seconds; the steam will cook it around the edges. Try the same method to melt your cheese.”

Tips for Tops

Flay likes to “crunchify” his burgers with thin potato chips, like Lay’s. Tomatoes, but only if they’re in season. Otherwise, coleslaw, pickled jalapeños, chipotle ketchup, and thinly sliced red onion. “Two slices of American,” Flay says, “cooked till they're melted completely.” No artisanal or ciabatta rolls for Flay. He sticks with a soft, seeded bun.