Bobby Flay’s Cheyenne Burger

August 17, 2010

Cheyenne Burger

This month’s Burger Club Challenge is to make and rate one of Bobby Flay’s burger recipes. Bobby is a burger lover with a chain of Burger Palace restaurants and a Burgers, Fries and Shakes Cookbook. I searched through Bobby’s burger recipes on Food Network and while there were many that I think my family would love, I decided his Cheyenne Burger would be perfect for my family of meat lovers.

The Cheyenne burger is basically a BBQ bacon cheeseburger with the addition of onion rings. Bobby gives his recipe for Shoestring Onion Rings and BBQ sauce for the Cheyenne burger, but I needed a quicker option. So I substituted our favorite store bought BBQ sauce, KC Masterpiece, and instead of making onion rings, I substituted Durkee French Fried Onions that I crisped up in the oven while I was toasting the burger buns.

CheyenneBurgerUncooked

I am giving this burger a 3.5 Star rating. We loved it, and I did make it again. (I lost the pictures of the first burgers when my hard drive crashed last week.) The only reason I didn’t give it a 4 star rating is because I missed having at least all little veggies on my burger. One change I made the second time around was to not put the BBQ sauce on the burger while it’s on the grill, I think it’s better to add it to the top and bottom bun. I like a really saucy, messy burger.

The ratings are based on a four-star rating:
1 Star = Didn’t like and wouldn’t make again.
2 Stars = Liked but wouldn’t make again.
3 Stars = Liked and will make again.
4 Stars = Loved! Will make often.

CheyenneBurger2

Bobby Flay’s Cheyenne Burger

Print Recipe

Ingredients:

  • 2 pounds ground chuck (80/20 percent) or ground turkey (90/10 percent)
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 8 slices smoked sharp Cheddar
  • 1/4 cup BBQ Sauce
  • 8 slices cooked bacon
  • Durkee French Fried Onions, toasted
  • 4 burger buns, toasted

Directions:

Preheat grill to high.

Divide the meat into 6 equal portions. Form each portion loosely into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush each burger with oil and season with salt and pepper on both sides.

Place the burger directly on the grill, until slightly charred on both sides and cooked to desired doneness. Add 2 slices of cheese to each burger during the last minute of cooking. Close the lid to melt the cheese.

Place a tablespoon of BBQ sauce on the top and bottom of the toasted buns. Place the burgers onto the buns. Top each with bacon, onion rings, and top bun.

Recipe adapted from Bobby Flay