Cheyenne Burger
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
44
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Canola Oil1 medium
Onion (spanish, coarsely chopped)1 cup
Ketchup1 cup
Water2 tbsps
Ancho Chili Powder1 tbsp
Paprika1 tbsp
Red Wine Vinegar1 tbsp
Worcestershire Sauce2 tbsps
Dark Brown Sugar1 tbsp
Honey1 tbsp
Molasse1
Salt2 cups
Buttermilk2 cups
All-Purpose Flour1 tsp
Cayenne PowderDirections:
1
Heat grill to high and add a cast iron pan on grill grates to preheat
2
Place a cast iron pan on the grill
3
Divide the meat into 4 equal portions (8-ounces each)
4
Form each portion loosely into a 3/4-inch burger and make a deep depression in the center with your thumb
5
Brush each burger with oil and season with salt and pepper on both sides
6
Place the burger in the cast iron pan, or directly on the grill, until slightly charred on both sides and cooked to desired doneness
7
Brush the burgers with the BBQ sauce and add 2 slices of cheese to each burger during the last minute of cooking
8
Close the lid to melt the cheese
9
Place the burgers onto the toasted buns
10
Top each with bacon, onion rings, and top bun
11
Skewer with wooden skewer, if needed
12
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
13
Add the onions and cook until soft, 3 to 4 minutes
14
Add the garlic and cook for 1 minute
15
Add the ketchup and water, bring to a boil and simmer for 5 minutes
16
Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally
17
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary
18
Pour into a bowl and allow to cool at room temperature
19
Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container
20
Heat the oil in a large saucepan over medium heat until it reaches 360 degrees F on a deep-fry thermometer
21
Line a baking sheet with paper towels and set aside
22
While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper
23
Divide the flour between 2 large baking dishes and season both dishes liberally with salt and pepper and cayenne
24
Working in batches, dredge some of the onion rings in 1 of the dishes of flour and tap off the excess
25
Dip the rings in the buttermilk and allow excess to drain off and then dredge the rings in the second dish of flour making sure to coat the rings evenly
26
Tap off excess and put into the hot oil
27
Fry the rings until golden brown and tender, turning once or twice, about 4 minutes
28
Remove with a slotted spoon and drain on the baking sheet lined with paper towels and season with more salt
29
Repeat with remaining onion rings