Name: Bobby Flay's Spice-Crusted Dallas Burger with Quick Pickles and Coleslaw
Ingredients: 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; 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; 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; 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.