Dallas Burger

Ingredients:

Barbecue sauce

• 2 tbsp. l. rapeseed oil
• 1 sweet Spanish onion, chopped
• 3 cloves garlic, chopped
• 1 cup ketchup
• 2 tablespoons ground ancho pepper
• 1 tbsp paprika
• 1 heaping tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 chipotle pepper in adobo sauce, chopped
• 2 tbsp. l. brown sugar
• 1 tbsp. honey
• 1 tbsp molasses

Preparation:

1. Seasoning mix.
   
   Before frying, Bobby sprinkles the patty with a seasoning mixture: Combine 1 tablespoon ground ancho chili, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground coriander, mustard powder, ground cumin, and coarse salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground chile de árbol.
   
   The perfect cutlet.
   
   Form 180g of ground beef chuck (20% fat) into a smooth patty no more than 2cm thick (do not knead the patty too much). Make an indentation in the center of the patty with your thumb to prevent it from puffing up. The indentation will rise during frying. Heat a cast iron grill pan or outdoor grill over high heat. Brush the patty with canola oil, season with salt and pepper. Fry on both sides until golden brown and lightly charred from the ribs of the grill pan, about 7 minutes or until medium-rare. Do not press down on the patty with a spatula! Top it with a piece of cheese one minute before it's done. Brush the patties with barbecue sauce while frying.
2. Barbecue sauce.
   
   Heat oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another minute. Then pour in ketchup and 1/3 cup water. Bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper) and cook for another 10 minutes, stirring occasionally, until the sauce thickens.
   
   Transfer it to a food processor and process until smooth. Season with salt and pepper. Then transfer to a bowl and cool to room temperature. Brush the patties with the prepared sauce while frying and pour it over the finished burger.
   Sauce yield: 1 tbsp.
3. Cole Slow.
   
   Mix 3/4 cup mayonnaise, half a grated white onion, 2 tablespoons sugar, 2 teaspoons celery seed, 3 tablespoons apple cider vinegar, and salt and pepper to taste. Pour the dressing over a salad of 1 small head of shredded cabbage and 1 grated carrot. Let sit for 15 minutes.
   
   Pickled cucumbers.
   
   Bobby's wife, Stephanie, is from Texas and loves brisket with pickles and coleslaw. So he combined them all into this delicious burger.