Ingredients Jump to Instructions ↓

  1. 1 tablespoon ancho chile powder

  2. 2 teaspoons paprika

  3. 1 teaspoon dry mustard powder

  4. 1 teaspoon ground cumin

  5. 1 teaspoon ground coriander

  6. 1 teaspoon dried oregano

  7. 2 teaspoons kosher salt

  8. 1 teaspoon freshly ground black pepper

  9. 1/2 teaspoon chile de arbol powder or cayenne powder

  10. 1 1/2 pounds ground chuck

  11. 1 tablespoon canola oil Salt and freshly ground black pepper, to taste

  12. 8 thin slices Monterey Jack cheese

  13. 3/4 cup Bobby Flay Mesa BBQ Sauce (see recipe below) Coleslaw (see recipe below) Sliced dill pickles Potato chips Bobblie Flay's Messa BBQ Sauce:

  14. 2 tablespoons canola oil

  15. 1 Spanish onion, chopped

  16. 3 cloves garlic, chopped

  17. 1 cup ketchup

  18. 2 tablespoons ancho chile powder

  19. 1 tablespoon paprika

  20. 1 heaping tablespoon dijon mustard

  21. 1 tablespoon red wine vinegar

  22. 1 tablespoon Worcestershire sauce

  23. 1 chipotle chile in adobo, chopped

  24. 2 tablespoons dark brown sugar

  25. 1 tablespoon honey

  26. 1 tablespoon molasses Kosher salt and freshly ground pepper Coleslaw:

  27. 3/4 cup mayonnaise

  28. 1/2 small white onion, grated

  29. 2 tablespoons granulated sugar

  30. 2 teaspoons celery seeds

  31. 3 tablespoons apple-cider vinegar Salt and freshly ground black pepper, to taste

  32. 1 small head of cabbage, cored, finely shredded

  33. 1 large carrot, finely shredded

Instructions Jump to Ingredients ↑

  1. 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.


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