Bobby's Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground coriander, dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon ground chile de arbol. (He also sells rubs at bobbyflay.com.)
For the chef's easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons apple cider vinegar, and salt and pepper. Mix with 1 small shredded head cabbage and 1 shredded carrot. Let sit for 15 minutes.
Bobby's Texan wife, Stephanie, loves brisket with pickles and slaw, so he morphed the combo into this tasty burger.
Bobby's BBQ Sauce:
- 2 tablespoons canola oil
- 1 Spanish 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
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. Brush some sauce onto the patties as they cook; spoon more on top when you assemble the burger.
Makes: 1 cup
Photograph by Steve Giralt