Dallas Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 37.

Serves 4.

This is a spicy barbecue burger that Bobby Flay calls a compromise between his wife's love of beef brisket and his "need for speed."  I just call it yummy.

Coleslaw:
3/4 cup mayonnaise
1/2 small white onion, grated
1 Tbs. sugar
2 tsp. celery seed
3 Tbs. apple cider vinegar
1 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl.  Add the cabbage and carrot, season with salt and pepper, and stir to combine.  Let sit for at least 15 minutes and up to 1 hour before serving.

Burgers:
1 Tbs. ancho chile powder
2 tsp. sweet Spanish paprika
1 tsp. dry mustard powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. chile de arbol powder or cayenne pepper
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
1 1/2 Tbs. canola oil
Barbecue Sauce
4 hamburger buns, split; toasted, if desired
Homemade Dill Pickles

Whisk together the ancho power, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.

Divide meat into 4 equal portions.  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with spice mixture.

Cook the burgers (click HERE for Bobby's burger cooking times), using the canola oil and brushing with some of the barbecue sauce after you flip them.

Place the burgers on the bun bottoms and spoon more barbecue sauce on top.  Top each one with some coleslaw and a few pickles.  Cover with bun tops and serve immediately.

Notes:
- The coleslaw recipe makes a LOT.
- I couldn't find sweet Spanish paprika, so I used smoked paprika.
- I'm not sure if ground coriander is sold anywhere, so I ground my own using a coffee grinder that we use for flax seed and whole spices.  If you have a spice rack, there's a good chance that one of the spices it came with was whole coriander.
- Our burgers weren't as thick as his--we used 1 lb. of 90/10 ground beef.