Memorial Day...Bobby Flay's Cheyenne Burger

I am not usually a lover of turkey burgers but with a photo like that who can resist! Granted, there's always someone in the group who can't or won't eat meat...to them I say, this time you are in luck!

There's no one like Bobby Flay when it comes to grilling hamburgers and if you want the real thing, one with beef, that is, check this out!

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

Ingredients

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. Spoon on burgers.

Makes: 1 cup



Photograph by Steve Giralt
Recipe courtesy of Bobby Flay