Bobby Flay's Grill It! - Bobby Flay [18]
2 pounds ground chuck, 80 percent lean
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 good-quality hamburger buns
Dill pickles, thinly sliced
To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, vinegar, and salt and pepper to taste in a large bowl. Add the cabbage and carrot and stir to combine. Season with additional salt and pepper, if needed. Cover and refrigerate for at least 15 minutes and up to 2 hours before serving.
Heat your grill to high. Divide the barbecue sauce between 2 bowls, one to use while grilling and one to use when the meat is cooked.
Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Brush with half of the barbecue sauce, turn the burgers over, and continue cooking to medium, about 4 minutes longer.
Place the burgers on the bun bottoms and spoon barbecue sauce over the burgers. Top with some of the coleslaw, a few pickles, and the bun tops and serve immediately.
BBQ Sauce
Makes approximately 1¾ cups
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 cups canned plum tomatoes and juices, pureed
¼ cup ketchup
¼ cup red wine vinegar
¼ cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
¼ cup molasses
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 to 4 canned chipotle chiles in adobo, pureed, to taste
Kosher salt and freshly ground black pepper
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and 1 cup water, bring to a boil, and simmer for 10 minutes. Add the ketchup, vinegar, Worcestershire, mustard, brown sugar, honey, molasses, both chile powders, and the chipotles and simmer, stirring occasionally, for an additional 30 to 40 minutes, until thickened.
Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Spicy Buffalo-Style Burger with Celery-Carrot Slaw and Blue Cheese Dressing
The “buffalo” in this burger is all in the preparation, not the meat, although you could use ground buffalo in this recipe. I love Buffalo chicken wings and have been known to polish off a platter with blue cheese dressing and a few beers in one sitting. So, I thought, why not take those flavorings and apply them to a burger? I have taken the celery and carrots that normally accompany the wings in stick form and turned them into a slaw with blue cheese dressing, which takes the place of the traditional blue cheese sauce. This could be one of my new favorites.
Serves 4
Carrot-Celery Slaw
¼ cup mayonnaise
¼ cup crumbled blue cheese
1 tablespoon fresh lemon juice
2 stalks celery, thinly sliced
2 medium carrots, shredded
2 tablespoons finely chopped fresh chives
Kosher salt and freshly ground black pepper
“Buffalo” Burgers
6 tablespoons unsalted butter
1 clove garlic, smashed
1 tablespoon ancho chile powder
¼ cup Bobby Flay’s Mesa Grill Hot Sauce or your favorite hot sauce
Kosher salt
2 pounds ground chicken, turkey, or beef
2 tablespoons canola oil
Freshly ground black pepper
4 good-quality hamburger buns, split
To make the slaw, whisk together the mayonnaise, blue cheese, and lemon juice in a medium bowl. Add the celery, carrots, and chives and mix until combined. Season with salt and pepper. Cover and refrigerate for up to 1 hour.
Heat your grill to high.
Melt the butter over low heat in a small saucepan. Add the garlic, ancho powder, and hot sauce and cook until heated through, about 5 minutes. Season with salt. Let cool slightly and remove the garlic.
Form the meat into 4 burgers, each 1 inch thick. Brush with