Bobby Flay's Dallas Burger Crunchified
Bobby Flay's Dallas Burger CrunchifiedServings: 4
|
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | Tbsp | ancho chile powder |
| 2 |
tsp | paprika |
| 1 | tsp | dry mustard powder |
| 1 | tsp | ground cumin |
| 1 | tsp | ground coriander |
| 1 | tsp | dried oregano |
| 1 | tsp | kosher salt |
| 1 | tsp | freshly ground black pepper |
| 1 | tsp | chile de arbol powder or cayenne powder |
| 1 1/2 | lbs | ground chuck |
| 1 | Tbsp | canola oil |
| 1 1/2 | lbs | ground chuck |
| 1 | Tbsp | Salt and freshly ground black pepper, to taste |
| 1 1/2 | lbs | slices Monterey Jack cheese |
| 3/4 | cup | Bobby Flay Mesa BBQ Sauce (available at www.bobbyflay.com) |
To prepare:
Heat oil in a cast iron griddle over high heat until it begins to shimmer.
Whisk together ancho chile powder, paprika, mustard, cumin, coriander, oregano, salt, pepper and chile de arbol in a small bowl.
Form meat into four 6 ounce burgers. Season each burger with some of the rub, salt and pepper on both sides.
Place burgers on the griddle and cook until golden brown and slightly charred, three to four minutes. Brush with BBQ sauce. Turn the burgers over and continue cooking to medium done-ness, about four minutes longer. Brush with BBQ sauce. Add two slices of cheese to each burger.
Cover burgers with a lid or bowl; cook until completely melted, about 15 seconds. Place the burgers on the bun bottoms and spoon BBQ sauce on top. Top with coleslaw, a few pickles and a handful of chips. Top with the bun tops.
For more Bobby Flay recipes and information on Columbia Crest wines, visit columbia-crest.com. Follow Columbia Crest on Facebook at www.facebook.com/columbiacrestwinery.
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