Dallas Burger

Name: Dallas Burger
Ingredients: 3/4 cup mayonnaise; 1/2 small white onion, grated; 1 tablespoon sugar; 2 teaspoons celery seed; 3 tablespoons apple cider vinegar; 1 small head of cabbage, cored and finely shredded; 1 large carrot, finely shredded; Kosher salt and freshly ground black pepper; 1 tablespoon ancho chile powder; 2 teaspoons sweet Spanish paprika; 1 teaspoon dry mustard powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon chile de arbol powder or cayenne pepper; 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); 1 1/2 tablespoons canola oil; Barbecue Sauce (page 107); 4 hamburger buns, split; toasted (see page 15), if desired; Homemade Dill Pickles (page 113)

22 ingredients

11 steps

Ingredients

3/4 cup mayonnaise
1/2 small white onion, grated
1 tablespoon sugar
2 teaspoons celery seed
3 tablespoons apple cider vinegar
1 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
Kosher salt and freshly ground black pepper
1 tablespoon ancho chile powder
2 teaspoons sweet Spanish paprika
1 teaspoon dry mustard powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile de arbol powder or cayenne pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
Barbecue Sauce (page 107)
4 hamburger buns, split; toasted (see page 15), if desired
Homemade Dill Pickles (page 113)

Directions

1

To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl.
2

Add the cabbage and carrot, season with salt and pepper, and stir to combine.
3

Let sit for at least 15 minutes and up to 1 hour before serving.
4

To make the burgers, whisk together the ancho powder, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.
5

Divide the meat into 4 equal portions (about 6 ounces each).
6

Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
7

Season both sides of each burger with the spice mixture.
8

Cook the burgers, using the canola oil (see page 16) and brushing with some of the barbecue sauce after you flip them.
9

Place the burgers on the bun bottoms and spoon more barbecue sauce on top.
10

Top each one with some of the coleslaw and a few pickles.
11

Cover with the bun tops and serve immediately.