Dallas Burger with Coleslaw and BBQ Sauce

April 21, 2014
Beef, Sandwiches, Burgers, Lunch, Dinner

Serves: 4

BBQ Sauce
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
½ teaspoon chile de arbol or cayenne chile powder
1 cup ketchup
1/2 cup water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Salt and freshly ground pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer for an additional 10 minutes until thickened, stirring occasionally.

2. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Coleslaw
¾ cup mayonnaise
½ small white onion, grated
2 tablespoons sugar
2 teaspoons celery seeds
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head of cabbage, cored, finely shredded
1 large carrot, finely shredded

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

Burger
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chile de arbol powder or cayenne powder
1 ½ pounds ground chuck
2 tablespoons canola oil
Salt and freshly ground black pepper
BBQ Sauce
Coleslaw
Sliced dill pickles

1. Heat the grill or griddle to high heat. Brush the burgers with oil (if using a grill) or heat the oil on the griddle until almost smoking.

2. Whisk together the ancho, paprika, mustard powder, cumin, coriander, oregano, 1 teaspoon of salt, ½ teaspoon of pepper and the chile de arbol in a small bowl.

3. Form meat into four 6-ounce burgers, brush with the oil and season each burger with some of the rub and salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Brush with some of the bbq sauce.Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer, brush with more of the bbq sauce.

4. Place the burgers on the bun bottoms and spoon some more of the bbq sauce on top. Top with some of the coleslaw and a few pickles. Top with the bun tops.