Bobby Flay Texas Burger. Juicy, delicious, topped with slaw and BBQ Sauce.
As the official Team Captain for picking meals around here, I must say I don’t know why this Bobby Flay Juicy Texas Burger ended up being my last choice. Don’t you just hate being the last one “picked”??? You see…I’ve had this recipe in my data base for..oh.. I don’t know…years. Whenever it’s was time to pick an out of the ordinary burger recipe for dinner, I’d slowly study all of the candidates and would always call out someone else’s burger recipe. Well, blogger Reeni over at Cinnamon and Spice and Everything Nice has called out a Burger Club Challenge, featuring Chef Bobby Flay burgers. What a great reason to finally give this a try.
Before we talk about this burger, look at this beautiful head of Colorado grown cabbage from my Farmers’ Market. Beautiful.
The burger: First of all, I’m pretty darn picky about coleslaw. It’s gotta have just the right sweet, sour tangy combo for my liking and was reluctant to try someone else’s recipe. Oh I know, I could have made my own coleslaw and thrown it on this burger, but with a real chef involved, I do like to stick to their recipes to make sure I’m experiencing the flavors of the dish just as the chef intended. I have to admit, Chef Flay’s coleslaw is a nice recipe and I’ll be using it from now on and ditching my “buttermilk laden takes me 10 flavor adjustments to get right” recipe. His version is no fuss and yummy.
For the BBQ sauce, I used my favorite local brand, Tony’s. I chose the Bold & Smoky for this recipe. And must say the flavor came through loud and clear in a bold and smoky manner. I thought it really paired well with the coleslaw.
For the pickles, I used slices of hot and spicy (and a little sweet) Famous Dave’s brand. We love these pickles and our local Costco carries them.
I followed Chef Flay’s instructions to the T and I must say this is one mighty fine burger and will be my first pick when I’m wanting a fancified burger. I loved his tip of glazing the burger with the BBQ Sauce while cooking. I’m rating this Three Stars…Liked and will make it again. I didn’t give it a 4 star rating because I truly love a simple grilled cheeseburger, with a little onion and fresh tomato…and mustard only please.
Here’s the recipe.
- ¾ cup mayonnaise
- ½ small onion, finely shredded
- 3 Tbs cider vinegar
- 2 Tbs sugar
- 2 tsp celery seeds
- 8 cups shredded green cabbage
- 1 large carrot, finely shredded
- Salt and freshly ground pepper
- 2 lbs ground beef chuck
- Vegetable oil, for rubbing
- Salt and freshly ground pepper
- ¾ cup barbecue sauce
- 4 hamburger buns, split
- Sliced pickles
- Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
- Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with ½ cup of the barbecue sauce and grill until glazed, about 1 minute per side.
- Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.
Bobby Flay Texas Burgers: Flay created this recipe for his wife, Stephanie March, “a Texan who loves brisket and coleslaw.”
A Juicy Texas Burger…It’s What’s For Dinner when a Plain Ol Burger just isn’t enough.
On this day..
- Salmon Tacos, Cucumber Salsa and Grilled Mexican Corn - 2013
- Pico de Gallo Recipe - 2011
- International Pinot Noir Celebration, Sparkling Brunch Finale - 2009