Cheyenne Burger (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons canola oil |
1 spanish onion, chopped |
3 cloves garlic, chopped |
1 cup ketchup |
2 tablespoons ancho chile powder |
1 tablespoon paprika |
1 heaping tablespoon dijon mustard |
1 tablespoon red wine vinegar |
1 tablespoon worcestershire sauce |
1 chipotle chile in adobo, chopped |
2 tablespoons dark brown sugar |
1 tablespoon honey |
1 tablespoon molasses |
kosher salt and freshly ground pepper |
Directions:
1. Turkey
2. Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.
3. Bacon
4. This serious burger comes with two strips of bacon. Bobby likes them crisp.
5. Onion Rings
6. To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
7. Cheddar
8. This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.
9. Bobby's BBQ Sauce
10. 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.
11. Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers.
12. Makes: 1 cup
13. Photograph by Steve Giralt
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