I admit it, my roots are just about as city slicker as they come. Still, there’s a part of me that identifies with the cowboy mentality of the West. I once went to a rodeo in Cheyenne, Wyoming, and one of the things that I took away from that experience was the idea for this burger; it just seems like perfect rodeo fare. While in my mind’s eye the Cheyenne burger is best devoured at that rodeo or maybe while sitting around a campfire, I think its layers of smoked cheddar, spicy barbecue sauce, and crispy fried onions would bring out the cowboy in anyone, anywhere. Feeling extra adventurous? Add a couple slices of crisp bacon to the mix.

　　

Ingredients

serves 4

　　1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　Kosher salt and freshly ground black pepper

　　1 1/2 tablespoons canola oil

　　8 slices smoked sharp cheddar cheese

　　4 hamburger buns, split; toasted (see page 15), if desired

　　1/2 cup Barbecue Sauce (page 107)

　　8 slices crisp cooked bacon (optional)

　　1/2 recipe Shoestring Onion Rings (page 101)

　　Chopped fresh flat-leaf parsley leaves, for garnish

　　

Step 1

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 2

Cook the burgers, using the oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 3

Place the burgers on the bun bottoms and slather each one with barbecue sauce. Top with bacon, if using, shoestring onion rings, parsley, and then the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes