Bobby Flay's Dallas Burger Crunchified

Whisk together ancho chile powder, paprika, mustard, cumin, coriander, oregano, salt, pepper and chile de arbol in a small bowl. Form meat into four 6 ounce burgers. Season each burger with some of the rub, salt and pepper on both sides. Heat oil in a cast iron griddle over high heat until it begins to shimmer. Place burgers on the griddle and cook until golden brown and slightly charred, three to four minutes. Brush with BBQ sauce. Turn the burgers over and continue cooking to medium done-ness, about four minutes longer. Brush with BBQ sauce. Add two slices of cheese to each burger. Cover burgers with a lid or bowl; cook until completely melted, about 15 seconds. Place the burgers on the bun bottoms and spoon BBQ sauce on top. Top with coleslaw, a few pickles and a handful of chips. Top with the bun tops. 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 Whisk together mayonnaise, onion, sugar, celery seeds, vinegar, salt and pepper in a large bowl. Add cabbage and carrot; stir to combine. Season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.