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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Bobby Flay is working on a burger joint to be replicated around the U.S., as other chefs like Thomas Keller and Tim Love also start burger ventures. Flay created this recipe for his wife, Stephanie March, a Texan who loves brisket and coleslaw. Bobby Flay from 100 Tastes To Try in '08, 01/2008 edition of Food & Wine Magazine. Ingredients:
3/4 cup mayonnaise |
1/2 small onion, finely shredded |
3 tablespoons cider vinegar |
2 tablespoons sugar |
2 teaspoons celery seeds |
8 cups shredded green cabbage |
1 large carrot, finely shredded |
salt & freshly ground black pepper |
2 lbs ground chuck |
vegetable oil, for rubbing |
salt & freshly ground black pepper |
3/4 cup barbecue sauce |
hot sauce, to taste (optional) |
4 hamburger buns, split |
sliced pickle |
Directions:
1. MAKE THE COLESLAW:.
2. In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds.
3. Add the shredded cabbage and carrot, season with salt and pepper and toss well.
4. Let stand until slightly softened, about 25 minutes.
5. MAKE THE BURGERS:.
6. Light a grill.
7. Form the beef into 4 patties; rub with oil and season with salt and pepper.
8. Sear over high heat, turning once, for 5 minutes for medium-rare.
9. Brush with 1/2 cup of the barbecue sauce with hot sauce, if using, and grill until glazed, about 1 minute per side.
10. Grill the buns and brush them with the remaining barbecue sauce.
11. Top with the burgers, pickles and coleslaw and serve with smoky, full-bodied Texas bock beer.
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