Recipe courtesy of Bobby Flay
Cheyenne Burger
Total:
30 min
Active:
20 min
Level:
Intermediate
Total:
30 min
Active:
20 min
Level:
Intermediate

Ingredients

Directions

Turkey

Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.

Bacon

This serious burger comes with two strips of bacon. Bobby likes them crisp.

Onion Rings

To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.

Cheddar

This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.

Bobby's BBQ Sauce

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.

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.

Makes: 1 cup

Photograph by Steve Giralt

Pairs well with dark beer

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