Dallas Burgers Recipes

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DALLAS BURGERS



Dallas Burgers image

A Southwest style burger that will make your family and friends say "Yee Haw!"

Provided by Jamallah Bergman

Categories     Burgers

Time 50m

Number Of Ingredients 20

COLESLAW
3/4 c mayonnaise
1/2 small white onion,grated
1 Tbsp sugar
2 tsp celery seeds
3 Tbsp apple cider vinegar
1 small head cabbage,cored and finely shredded
1 large carrot,finely shredded
kosher salt and freshly ground black pepper
BURGERS
1 Tbsp ancho chile powder
2 tsp sweet spanish paprika
1 tsp each dry mustard powder,ground cumin,ground coriander,dried oregano and kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp chile de arbol or cayenne pepper
1 1/2 lb ground chuck (80% lean) or ground turkey (90% lean)
1 1/2 Tbsp canola oil
barbecue sauce
4 hamburger buns, split (toasted if desired)
dill pickle slices

Steps:

  • 1. To make coleslaw: In a large bowl, whisk together mayo,onions,sugar,celery seeds and apple cider vinegar. Add cabbage and carrots. Season with salt and pepper and stir to combine. Let sit at least 15 minutes to 1 hours before serving.
  • 2. To make burgers: In small bowl, combine ancho chile powder, paprika,mustard powder,cumin,coriander,oregano,salt,black pepper and chile de arbol powder. Divide meat into 4 equal portions (about 6oz each) Form each portion loosely into 3/4 inch thick burgers; make deep depression in each center with your thumb. Season both sides of each patty with spice mixture.
  • 3. Heat gas grill or heat coals in charcoal grill until they glow bright over and ash over. Brush patties with canola oil. Grill meat until golden brown and slightly charred on first side (about 3 minutes for beef and 5 minutes for turkey). Flip patties until golden brown and slightly charred on second side (about 4 minutes for medium rare). Cook turkey patties until cooked throughout(about 5 minutes on second side). Place patties on bun bottoms and spoon more barbecue sauce on each.Top each with coleslaw and several pickles slices. Add bun tops and serve immediately.

DALLAS BURGER



Dallas Burger image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 37

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
2 tablespoons ancho chile powder
2 tablespoons dark brown sugar
1 heaping tablespoon Dijon mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon molasses
1/2 teaspoon chile de arbol or cayenne chile powder
1 canned chipotle chile in adobo, chopped
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
2 teaspoons celery salt
1/2 small white onion, grated
Kosher salt and freshly ground black pepper
1/2 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
2 tablespoons canola oil, plus more for brushing
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chile de arbol powder or cayenne powder
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80/20)
4 slices Monterey Jack cheese
4 sesame seed buns, such as Martin's, halved and lightly toasted
Sliced dill pickles, for topping
Potato chips, such as Lay's, for topping, optional

Steps:

  • For the BBQ sauce: 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 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes.
  • Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving.
  • For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
  • For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil.
  • Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
  • Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
  • Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.

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