This isn’t your average hamburger—this is a Bobby Flay hamburger. It’s shaped by hand from ground beef and packed with flavor thanks to Bobby’s special spice mix, then cooked on a cast iron skillet to preserve all of those tasty juices. (In fact, Bobby prefers all burgers cooked on a flat top so those tasty juices don’t fall through the grill grates.) Plus, you won’t want to miss his trick for making thick, flat burgers.
Watch now to learn how to make Bobby’s special spice-crusted burger with homemade quick pickles and creamy, crunchy coleslaw:
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Bobby Flay’s Spice-Crusted Dallas Burger with Quick Pickles and Coleslaw
Ingredients
Scale
Coleslaw:
- 3/4 cup mayonnaise
- 1/2 small white onion, grated
- 1 tablespoon sugar
- 2 teaspoons celery seeds
- 3 tablespoons apple cider vinegar
- 1 small head of cabbage, cored and finely shredded
- 3 carrots, peeled and shredded
- Kosher salt
- Freshly ground black pepper
Burgers:
- 1/2 teaspoon chile de árbol powder or cayenne pepper
- 1 tablespoon ancho chile powder
- 2 teaspoons sweet Spanish paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dry mustard powder
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- 1 1/2 pounds ground beef (80/20)
- 1 1/2 tablespoons canola oil
Quick Pickles:
- 1 cup cider vinegar
- 1/4 cup sugar
- 1 tablespoon Kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 1/2 teaspoon dill seed
- 1/2 teaspoon mustard seed
- 2 mini seedless cucumbers, sliced thin, 1/3-inch thick
Burger assembly:
- Coleslaw
- Barbecue sauce (use your favorite store bought variety)
- Quick pickles (or use your favorite store bought variety)
- 4 hamburger buns, split and toasted if so desired
Instructions
- For the pickles, combine the vinegar, sugar, salt, peppercorns, coriander, dill, mustard seed, and 1 cup of cold water in a medium non-reactive saucepan. Bring to a boil over high heat. Reduce heat to love and simmer for 5 minutes.
- Place the cucumbers in a large heat safe bowl. Pour the hot brine over the cucumbers. Let cool to room temperature then cover and chill for at least 2 hours before serving. The pickles will keep in the refrigerator for 2 weeks if stored in a container with a tight-fitting lid.
- To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up to 1 hour before serving.
- To make the burgers, whisk together the ancho, paprika, mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de árbol in a small bowl.
- Divide the ground beef into 4 equal portions. Form each portion loosely into a 3/4-inch thick burger and make a deep depression in the center with your thumb, Season both sides of each burger with the spice rub.
- Heat a large cast iron skillet over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium rare.
- Transfer burger to a plate and tent loosely with foil and allow to rest a few minutes before placing on burger bun. Top with pickles, coleslaw, and your favorite barbecue sauce and serve.