Best Dallas Burgers Recipes

Copycat Dallas Burger image

Provided by Chris Cockren

Time 20m

Yield 4

Number Of Ingredients 26

1 1/2 pounds ground beef (preferably 80/20 blend)
Spice rub (recipe below)
4 slices pepperjack cheese
Coleslaw (recipe below)
Barbecue sauce
Potato chips
Kosher salt
for the Spice Rub
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon cumin
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chile de arbol
for the Coleslaw
4 cups pre-made coleslaw mix (shredded cabbage and carrots)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon onion powder
1 1/2 tablespoons sugar
1 teaspoon celery salt
Kosher salt
Freshly ground pepper

Steps:

Heat grill to medium-high heat. Divide and form the beef into 4 equal patties, being careful not to overwork the meat. Make a small depression with your thumb in the center of each patty, as burgers bulge in the middle when cooked.
Coat one side of each patty with the spice rub. Season the other side with Kosher salt.
Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-5 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with pepperjack cheese slice.
Remove burgers from grill and let rest for a few minutes. Assemble burgers on buns with coleslaw, barbecue sauce, and a generous dose of potato chips. Devour immediately.
In a medium mixing bowl, combine the mayo, apple cider vinegar, onion powder, sugar, and celery salt. Add in coleslaw mix (shredded cabbage and carrots) and mix to combine. Season with Kosher salt and freshly gorund pepper. Let set for at least 15 minutes prior to serving. Can be made a few hours ahead of time and stored in the refrigerator until ready to serve.
Combine all ingredients in a small bowl. Extra spice rub can be stored in a ziploc bag for future use.

Dallas Burgers image

Provided by Jamallah Bergman

Categories Burgers

Time 50m

Number Of Ingredients 20

COLESLAW
3/4 c mayonnaise
1/2 small white onion,grated
1 Tbsp sugar
2 tsp celery seeds
3 Tbsp apple cider vinegar
1 small head cabbage,cored and finely shredded
1 large carrot,finely shredded
kosher salt and freshly ground black pepper
BURGERS
1 Tbsp ancho chile powder
2 tsp sweet spanish paprika
1 tsp each dry mustard powder,ground cumin,ground coriander,dried oregano and kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp chile de arbol or cayenne pepper
1 1/2 lb ground chuck (80% lean) or ground turkey (90% lean)
1 1/2 Tbsp canola oil
barbecue sauce
4 hamburger buns, split (toasted if desired)
dill pickle slices

Steps:

1. To make coleslaw: In a large bowl, whisk together mayo,onions,sugar,celery seeds and apple cider vinegar. Add cabbage and carrots. Season with salt and pepper and stir to combine. Let sit at least 15 minutes to 1 hours before serving.
2. To make burgers: In small bowl, combine ancho chile powder, paprika,mustard powder,cumin,coriander,oregano,salt,black pepper and chile de arbol powder. Divide meat into 4 equal portions (about 6oz each) Form each portion loosely into 3/4 inch thick burgers; make deep depression in each center with your thumb. Season both sides of each patty with spice mixture.
3. Heat gas grill or heat coals in charcoal grill until they glow bright over and ash over. Brush patties with canola oil. Grill meat until golden brown and slightly charred on first side (about 3 minutes for beef and 5 minutes for turkey). Flip patties until golden brown and slightly charred on second side (about 4 minutes for medium rare). Cook turkey patties until cooked throughout(about 5 minutes on second side). Place patties on bun bottoms and spoon more barbecue sauce on each.Top each with coleslaw and several pickles slices. Add bun tops and serve immediately.