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Bobby Flay's Dallas Burger Crunchified

No recipe image available.Chef Bobby Flay pairs the Columbia Crest Grand Estates Merlot with his Dallas Burger Crunchified to make a delicious meal.

Recipe Ingredients:

Messa BBQ Sauce:
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

3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons granulated sugar
2 teaspoons celery seeds
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper, to taste
1 small head of cabbage, cored, finely shredded
1 large carrot, finely shredded

1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon dry mustard powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chile de arbol powder or cayenne powder
1 1/2 pounds ground chuck
1 tablespoon canola oil
Salt and freshly ground black pepper, to taste
8 thin slices Monterey Jack cheese
3/4 cup Bobby Flay Mesa BBQ Sauce (see recipe below)

Accompaniments: Sliced dill pickles, potato chips

Cooking Directions:

  1. For Messa BBQ Sauce: 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; purée 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. Makes: 1 cup
  2. For Coleslaw: Whisk together mayonnaise, onion, sugar, celery seeds, vinegar, salt and pepper in a large bowl. Add cabbage and carrot; stir to combine. Season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
  3. Whisk together ancho chile powder, paprika, mustard, cumin, coriander, oregano, salt, pepper and chile de arbol in a small bowl.
  4. Form meat into four 6 ounce burgers. Season each burger with some of the rub, salt and pepper on both sides.
  5. Heat oil in a cast iron griddle over high heat until it begins to shimmer.
  6. 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.
  7. 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.

Makes 4 servings.

Recipe provided courtesy of; through ARA Content.