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Bobby Flay’s Dallas Burger Crunchified

  • Category: Beef, Main Dish
  • Submitted By: Big Joe and Mama
  • Town/State: Sonora, CA
  • Servings: 4
  • Preparation Time: 5 minutes
  • Total Cooking time: 25 minutes

To try a great Merlot pairing at home, here’s a tasty recipe that Chef Bobby Flay, a partner of Columbia Crest Winery, pairs with the Columbia Crest Grand Estates Merlot.

1Tbspancho chile powder
1tspdry mustard powder
1tspground cumin
1tspground coriander
1tspdried oregano
1tspkosher salt
1tspfreshly ground black pepper
1tspchile de arbol powder or cayenne powder
1 1/2lbsground chuck
1Tbspcanola oil
1 1/2lbsground chuck
1TbspSalt and freshly ground black pepper, to taste
1 1/2lbsslices Monterey Jack cheese
3/4cupBobby Flay Mesa BBQ Sauce (available at

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 Follow Columbia Crest on Facebook at

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