RECIPE

© Quentin Bacon

Juicy Texas Burgers

• Recipe by Bobby Flay

Bobby Flay is working on a burger joint to be replicated around the U.S., as other chefs like Thomas Keller and Tim Love also start burger ventures. Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."

Ingredients

1. 3/4 cup mayonnaise
2. 1/2 small onion, finely shredded
3. 3 tablespoons cider vinegar
4. 2 tablespoons sugar
5. 2 teaspoons celery seeds
6. 8 cups shredded green cabbage
7. 1 large carrot, finely shredded
8. Salt and freshly ground pepper
9. burgers
10. 2 pounds ground beef chuck
11. Vegetable oil, for rubbing
12. Salt and freshly ground pepper
13. 3/4 cup barbecue sauce
14. 4 hamburger buns, split
15. Sliced pickles

Directions

1. Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
2. Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
3. Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.

Serve With

Smoky, full-bodied Texas bock beer: Spoetzl Brewery’s Shiner Bock.