Dallas Burger Recipe

Name: Dallas Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup mayonnaise, 1/2 small white onion, grated, 1 tablespoon sugar, 2 teaspoons celery seed, and more.

Yes, Dallas Burger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dallas Burger

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