Cheyenne Burger

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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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


  1. Turkey
  2. 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.
  3. Bacon
  4. This serious burger comes with two strips of bacon. Bobby likes them crisp.
  5. Onion Rings
  6. 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.
  7. Cheddar
  8. This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.
  9. Bobby's BBQ Sauce
  1. 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.
  2. 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.
  3. Makes: 1 cup
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