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Bobby's Perfect Patty
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Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat).
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Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks.
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Preheat a grill or cast-iron grill pan to high.
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Brush the burger with canola oil and season with salt and pepper.
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Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare).
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Avoid pressing with a spatula!
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Add cheese for the last minute of cooking.
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Spice Rub
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Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground coriander, dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon ground chile de arbol.
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(He also sells rubs at bobbyflay.com.)
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Coleslaw
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For the chef's easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons apple cider vinegar, and salt and pepper.
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Mix with 1 small shredded head cabbage and 1 shredded carrot.
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Let sit for 15 minutes.
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Dill Pickles
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Bobby's Texan wife, Stephanie, loves brisket with pickles and slaw, so he morphed the combo into this tasty burger.
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Heat the oil over medium-high heat in a heavy-bottomed saucepan.
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Add the onion; cook until soft, 3 to 4 minutes.
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Add the garlic and cook for 1 minute.
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Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes.
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Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
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Transfer the mixture to a food processor; puree until smooth.
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Season with salt and pepper.
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Pour into a bowl; cool to room temperature.
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Brush some sauce onto the patties as they cook; spoon more on top when you assemble the burger.
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Makes: 1 cup
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Photograph by Steve Giralt
