Cheyenne Burger (Bobby Flay) Recipe

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Cheyenne Burger (Bobby Flay)
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Ingredients
30
Count
Nutrition
3786
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Heat grill to high and add a cast iron pan on grill grates to preheat.
  2. Place a cast iron pan on the grill. Divide the meat into 4 equal portions (8-ounces each). Form each portion loosely into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush each burger with oil and season with salt and pepper on both sides.
  3. Place the burger in the cast iron pan, or directly on the grill, until slightly charred on both sides and cooked to desired doneness. Brush the burgers with the BBQ sauce and add 2 slices of cheese to each burger during the last minute of cooking. Close the lid to melt the cheese.
  4. Place the burgers onto the toasted buns. Top each with bacon, onion rings, and top bun. Skewer with wooden skewer, if needed.
  5. BBQ Sauce:
  6. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally.
  7. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container.
  8. Shoestring Onion Rings:
  9. Heat the oil in a large saucepan over medium heat until it reaches 360 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels and set aside.
  10. While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season both dishes liberally with salt and pepper and cayenne.
  11. Working in batches, dredge some of the onion rings in 1 of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and allow excess to drain off and then dredge the rings in the second dish of flour making sure to coat the rings evenly. Tap off excess and put into the hot oil. Fry the rings until golden brown and tender, turning once or twice, about 4 minutes. Remove with a slotted spoon and drain on the baking sheet lined with paper towels and season with more salt. Repeat with remaining onion rings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3785.7 Kcal (15850 kJ)
Calories from fat 2895.43 Kcal
% Daily Value*
Total Fat 321.71g 495%
Cholesterol 319.91mg 107%
Sodium 4605.15mg 192%
Potassium 1900.79mg 40%
Total Carbs 118.92g 40%
Sugars 31.04g 124%
Dietary Fiber 5.43g 22%
Protein 113.52g 227%
Vitamin C 17.3mg 29%
Iron 10.5mg 58%
Calcium 252mg 25%
Amount Per 100 g
Calories 401.09 Kcal (1679 kJ)
Calories from fat 306.77 Kcal
% Daily Value*
Total Fat 34.09g 495%
Cholesterol 33.89mg 107%
Sodium 487.91mg 192%
Potassium 201.39mg 40%
Total Carbs 12.6g 40%
Sugars 3.29g 124%
Dietary Fiber 0.57g 22%
Protein 12.03g 227%
Vitamin C 1.8mg 29%
Iron 1.1mg 58%
Calcium 26.7mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101.7
    Points
  • 106
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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