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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.

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 facebook.com/columbiacrestwinery.