Breast Cancer Awareness
|
|
|
MailTribune.com
  • Cheyenne Burger

    ready in: 30 minutes
    • email print
  • 1 1/2 pounds ground chuck (or ground turkey)
    Kosher salt and freshly ground black pepper, to taste
    1 1/2 tablespoons canola oil
    4 slices (1/2 ounce each) smoked, sharp cheddar cheese
    4 hamburger buns
    1/2 cup favorite barbecue sauce
    8 slices crisp-cooked bacon
    Fried onion rings (optional)
    Chopped, fresh flat-leaf parsley (optional)
    Divide the meat into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger; make a deep depression in center of each with your thumb. Season both sides with the salt and pepper.
    Preheat grill to high. Brush burgers with the oil. Grill them until nicely seared on first side, about 3 minutes. Flip and sear on second side, about 4 minutes for medium-rare. During last minute of cooking, top with the cheese and cover to melt.
    Place burgers on the bun bottoms and slather each with some of the barbecue sauce. Top with the bacon, onion rings if using, parsley and bun tops. Serve immediately. Makes 4 burgers.
    — Recipe adapted by the Detroit Free Press from "Bobby Flay's Burgers, Fries and Shakes" (Crown Publishing, $25.95).
Reader Reaction

      calendar