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Epicurious

Dallas Burger

I have to tip my hat to my wife for this one. She is a Texas girl through and through, and she loves her beef brisket with coleslaw and pickles. I do, too, but I don’t necessarily have the patience to wait for the brisket. This burger satisfies her craving for a taste of home and my need for speed, all in one, making it a classic in our house. This burger has even proved popular with the patrons of Bobby’s Burger Palace.

Recipe information

  • Yield

    serves 4

Ingredients

COLESLAW

3/4 cup mayonnaise
1/2 small white onion, grated
1 tablespoon sugar
2 teaspoons celery seed
3 tablespoons apple cider vinegar
1 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
Kosher salt and freshly ground black pepper

BURGERS

1 tablespoon ancho chile powder
2 teaspoons sweet Spanish paprika
1 teaspoon dry mustard powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile de árbol powder or cayenne pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
Barbecue Sauce (page 107)
4 hamburger buns, split; toasted (see page 15), if desired
Homemade Dill Pickles (page 113)

Preparation

  1. Step 1

    To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up to 1 hour before serving.

    Step 2

    To make the burgers, whisk together the ancho powder, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de árbol powder in a small bowl.

    Step 3

    Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with the spice mixture.

    Step 4

    Cook the burgers, using the canola oil (see page 16) and brushing with some of the barbecue sauce after you flip them.

    Step 5

    Place the burgers on the bun bottoms and spoon more barbecue sauce on top. Top each one with some of the coleslaw and a few pickles. Cover with the bun tops and serve immediately.

Bobby Flay's Burgers, Fries, and Shakes
TagsBurgerAmericanGround BeefBeefMeatGround TurkeyTurkeyPoultryChile de ÁrbolChileVegetableAncho ChilePaprikaHerbs & SpicesCabbageLeafy GreensMainDinnerLunchNut FreeDairy FreeFryCookbooks
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