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Cheyenne Burgers

from Bobby Flay

Ingredients

For the burgers:

  • 2 teaspoons olive oil
  • 2 pounds ground beef
  • salt & pepper

For the onion rings:

  • 2 cups canola oil
  • 2 large onions sliced into rings
  • 2 cups flour
  • 1 cup buttermilk
  • salt and pepper

For the smoky barbecue sauce:

  • 2 tablespoons canola oil
  • 1 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

Instructions

To make the burgers:

  1. Heat oil in a large pan over medium-high heat. Season ground beef with salt and pepper. Shape into 8 burgers. Cook about 5 minutes per side or until cooked through. Top burgers with bacon, sharp cheddar cheese, onion rings, BBQ sauce, and any other toppings you desire.

To make the onion rings:

  1. Heat oil in a large pan to 360 degrees.
  2. Put flour in a bowl and season with salt and pepper. Do the same with buttermilk in a separate bowl.
  3. Dredge onion rings in flour, dip in buttermilk, and then dredge in flour once more. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels. Season with salt.

To make the smoky barbecue sauce:

  1. 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.
  2. Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers