Cheyenne Burger Recipes

STRAIGHT UP CHEESEBURGER

Steps:

• Preheat a grill pan over high heat.
• Split the buns in half and spray the interior surfaces lightly with the cooking spray. Place the buns, cut side down, on the grill. Allow the buns to char slightly, and then transfer them to a platter.
• Holding the grill pan away from the stove, spray the surface with the cooking spray. Season the burger patties with salt and pepper to taste. Place the burger patties on the grill, and cook for about 2 1/2 minutes per side for rare. During the last minute, put 1 slice of cheese on each burger.
• In small bowl, mix together the mayonnaise, sweet relish, and ketchup. Set aside. To assemble the burgers, place the burgers on top of the bottom buns. Pile lettuce, tomato, red onion, and Russian dressing on top of each burger, and set the bun tops in place. Serve.

PHILLY BURGER

Steps:

• Bobby's Perfect Patty
• 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). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
• Provolone
• Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.
• Hot Peppers
• Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.
• Roasted Peppers
• In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.
• Onions
• Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

DALLAS BURGER

Steps:

• For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho chile powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, chile de arbol and chipotle chile and simmer, stirring occasionally, until thickened, an additional 10 minutes.
• Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving.
• For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
• For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil.
• Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, chile de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
• Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
• Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.

CRUNCHBURGER (AKA THE SIGNATURE BURGER)

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
• Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

CHEYENNE BURGER

Steps:

• Heat grill to high and add a cast iron pan on grill grates to preheat.
• Place a cast iron pan on the grill. Divide the meat into 4 equal portions (8-ounces each). 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 in the cast iron pan, or directly on the grill, until slightly charred on both sides and cooked to desired doneness. Brush the burgers with the BBQ sauce and add 2 slices of cheese to each burger during the last minute of cooking. Close the lid to melt the cheese.
• Place the burgers onto the toasted buns. Top each with bacon, onion rings, and top bun. Skewer with wooden skewer, if needed.
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container.
• Heat the oil in a large saucepan over medium heat until it reaches 360 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels and set aside.
• While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season both dishes liberally with salt and pepper and cayenne.
• Working in batches, dredge some of the onion rings in 1 of the dishes of flour and tap off the excess. 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. Tap off excess and put into the hot oil. Fry the rings until golden brown and tender, turning once or twice, about 4 minutes. Remove with a slotted spoon and drain on the baking sheet lined with paper towels and season with more salt. Repeat with remaining onion rings.

PHILADELPHIA CHEESEBURGER

Steps:

• Julienne onion and green bell pepper and allow to marinate in lager for a minimum of 1 hour or up to 24 hours.
• In a blender or food processor add mayonnaise, habanero pepper, garlic powder and cayenne pepper. Blend until smooth for spicy mayo.
• Meanwhile, form ground chuck into 4 patties. (Each patty should be 1/2 pound.) Sprinkle with salt and pepper. Cook over medium-high heat using a griddle or grill. (For a medium burger, cook 4 minutes per side.) Transfer to a plate.
• Add onions and bell peppers to hot griddle or grill and cook until cooked through, 3 minutes.
• Toast buns until browned.
• Put a spoon of spicy mayo on each bun. Add lettuce, tomato, grilled onions and grilled bell peppers. Top with patties, then add 1/4 cup Monterrey Jack to each.