I have to tip my hat to my wife for this one. She is a Texas girl through and through, and she loves her beef brisket with coleslaw and pickles. I do, too, but I don’t necessarily have the patience to wait for the brisket. This burger satisfies her craving for a taste of home and my need for speed, all in one, making it a classic in our house. This burger has even proved popular with the patrons of Bobby’s Burger Palace.

　　

Ingredients

serves 4

　　

COLESLAW

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

　　

BURGERS

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 árbol 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)

　　

Step 1

To make the coleslaw, whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up to 1 hour before serving.

　　

Step 2

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

　　

Step 3

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 the spice mixture.

　　

Step 4

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

　　

Step 5

Place the burgers on the bun bottoms and spoon more barbecue sauce on top. Top each one with some of the coleslaw and a few pickles. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes