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Bobby Flay Hamburger by Misfits Market

Bobby Flay’s Spice-Crusted Dallas Burger with Quick Pickles and Coleslaw

  • Author: Misfits Market

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.