Wednesday, November 13, 2013

Dallas Burger

I do like Bobby Flay recipes and this looked really good despite my less than enthusiastic feelings towards BBQ. We all enjoyed it too, but we realized we have had so many wonderful burgers, it's hard to be wowed any more. Still really tasty and the best part is the BBQ sauce. I love it!  Go figure:).  The recipe for this was mostly the sauce and then how to make your burger and toppings as "suggestions".  I followed all the steps.  The most difficult part of the whole process was the grinding of the chiles to make the powder, but it wasn't that bad.  The sauce was totally worth it.  I'm salivating just thinking about it.  (and have I mentioned I don't care for BBQ:) 

Dallas Burger

Bobby's BBQ Sauce:
2 Tbl canola oil
1 Spanish onion chopped
3 Clove garlic chopped
1 Cup ketchup
2 Tbl ancho chile powder
1 Tbl paprika
1 heaping tablespoon dijon mustard
1 Tbl red wine vinegar
1 Tbl Worcestershire sauce
1 chipotle chile in adobo chopped
2 Tbl dark brown sugar
1 Tbl honey
1 Tbl molasses
Kosher salt and freshly ground pepper


Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the
onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1
minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer
for 5 minutes. Add the remaining ingredients (except salt and pepper);
simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth. Season
with salt and pepper. Pour into a bowl; cool to room temperature. Brush
some sauce onto the patties as they cook; spoon more on top when you
assemble the burger.

Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty,
 no more than 3/4 inch thick (don't overwork the meat). Make a
depression in the center with your thumb so the burger won't bulge; the
indent will rise as the patty cooks. Preheat a grill or cast-iron grill
pan to high. Brush the burger with canola oil and season with salt and
pepper. Grill until golden brown and slightly charred, turning once (7
minutes for medium-rare). Avoid pressing with a spatula! Add cheese for
the last minute of cooking.

Spice Rub
Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho
chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano,
 ground coriander, dry mustard, ground cumin and kosher salt, 1/2
teaspoon pepper and 1/2 teaspoon ground chile de arbol. (He also sells
rubs at bobbyflay.com.)

Coleslaw
For the chef's easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white
onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons
apple cider vinegar, and salt and pepper. Mix with 1 small shredded head
cabbage and 1 shredded carrot. Let sit for 15 minutes. ~

Serve with pickles too!


Makes: 1 cup



No comments:

Post a Comment