One of my first cookbooks I purchased was Bobby Flay’s Burgers, Fries, and Shakes. As soon as I saw the title I knew I had to have it. I like burgers! I love fries! I would bathe in milkshakes!
Unfortunately I haven’t tried nearly enough of the mouthwatering recipes by now, but everything I have tried has been mmm-don’t-talk-to-me-right-now-I’m-busy-eating good.
One of those is the Dallas burger. Complete with creamy coleslaw, pickles and a sweet and spicy sauce, this burger is a barbecue lover’s dream. All the components add an extra flair to your average backyard burger, but this finger-lickin’ amazing sauce needs to get a special mention.
Sautéed onions, molasses and ancho chiles are just a few of the ingredients that add layer upon layer of flavor to this pourable gold. The ultimate proof for how good this sauce is? I am a cheese addict and never eat a burger without cheese. Notice something? This is a burger recipe, not a cheeseburger recipe. Now that is the delicious power of this sauce.
Impress your guests this Fourth of July and serve up these extreme barbecue burgers. They will not only thank you, but might randomly show up at your house all summer long with a six-pack of beer just hoping you’ll have an impromptu barbecue featuring these burgers. Don’t worry, you’ll want one too.
- 2 tablespoons canola oil
- 1 Spanish onion, chopped
- 3 cloves garlic, chopped
- 1 cup ketchup
- 1 tablespoon paprika
- 1 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
- Salt and pepper
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound 80% lean ground beef
- 2 tablespoons canola oil
- 4 burger buns
- 1 cup coleslaw
- Dill pickles
- Heat the oil in a medium saucepan over medium-high heat. Cook the chopped onion until softened, about 3-4 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute.
- Add ⅓ cup water and the ketchup and stir. Bring to a boil then let simmer for 5 minutes. Add the remaining ingredients, except the salt and pepper, and simmer until thickened, about 10 minutes, stirring occasionally.
- Remove from the heat and puree until smooth in a food processor. Season with salt and pepper to taste. Pour into a bowl and let cool to room temperature.
- Preheat a grill or grill pan to medium-high heat.
- Divide the ground beef into four equal parts and create 4 uniform burgers. Make an impression with your thumb in the middle of each burger patty so it doesn’t bulge in the middle when it cooks. Season both sides of the burgers with salt and pepper.
- Lightly brush the seasoned patties with the prepared barbecue sauce as they cook and grill until cooked the way you prefer, turning once. For medium cook for 8 minutes total.
- Lightly toast the burger buns then top with the cooked patties, some barbecue sauce, coleslaw and dill pickles.
Recipe adapted from Bobby Flay’s Burgers, Fries, and Shakes.