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Sunday, August 8, 2010

Brenda's Canadian Kitchen- Bobby Flay's Cheyenne Burger on Homemade Hamburger Buns

Today on a sunny {i wish} Sunday I had to share this post I saw at Brenda's Canadian Kitchen. I think the homemade buns just look to delicious to go without. If you are looking for a delicious meal idea for tonight or just a great afternoon sweet check out her blog and see what you like. Follow her blog on Google friend connect and get three extra entries into any of our giveaways. Just label them Brenda's Canadian Kitchen#1,#2and #3



Today's Cookbook Sundays is a total cop-out.  Homemade hamburger buns.  Boring.  I know, I know, I can do better than that, but I was so busy running around this weekend doing this and that that I barely cooked.  I made this burger for the Burger Club over at Cinnamon Spice & Everything Nice and decided I could kill two birds with one stone and make my own buns from one of my cookbooks and post it to Cookbook Sundays along with the burger for the Burger Club.  Smart, eh? 

Reeni's current Burger Club challenge is to make a Bobby Flay burger.  It doesn't matter where the recipe is from; the Internet, a magazine, cookbook, etc., as long as it's a Bobby burger.  This recipe was in the June/July 2009 issue of Food Network Magazine. 

First of all, this is one honkin' big burger!!  But was it good?  It was, but because of the bbq sauce.  We REALLY liked Bobby's bbq sauce.  We thought it was outstanding.  It made quite a bit so I'm freezing the rest of it.  I think it would be good on chicken and ribs too.

Two things I didn't follow on the recipe.  I couldn't find ancho chile powder ANYWHERE (and believe me I looked), so I used one tablespoon of regular chile powder and one tablespoon of chipotle chile powder.  The other difference was I didn't make my own onion rings.  Honestly, I just wasn't in the mood and I never know what to do with all that oil afterwards as I never ever deep fry anything.  Instead, I bought President's Choice Texas-Cut Onion Rings and baked them in the oven.  That worked perfectly.

I'd give this burger a 2.0 out of 4, which means "liked but wouldn't make again."  The actual burger was nothing special.  No seasoning or anything, just ground beef (or turkey).  It's the bbq sauce that made it.  Without the bbq sauce it was just a bacon cheeseburger with an onion ring.  I would make the bbq sauce again though, definitely, but without it, this burger is just a burger.  And the hamburger buns?  I make these all the time, they're great and super-easy.  Just your basic hamburger bun but homemade always tastes better.

Head on over to
Reeni's and see the other Bobby Flay burgers in the challenge and please join me for Cookbook Sundays!  The link-up is at the bottom of this post.  (If the link isn't showing, I apologize.  Mister Linky seems to go down on Sundays for a short period of time for maintenance.  It should be back up soon, please check back.  Thank you!).

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Cheyenne Burger

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2 lbs. ground chuck (80/20 percent) or ground turkey (90/10 percent) (I used ground beef)

2 T canola oil
Kosher salt and freshly ground black pepper
1/4 cup BBQ Sauce, recipe follows
8 slices smoked sharp Cheddar
8 slices cooked bacon (I used turkey bacon)
Shoestring onion rings, see recipe
4 burger buns, toasted, for serving
Wooden skewers, for serving, if needed

Heat grill to high and add a cast iron pan on grill grates to preheat. (I just used my grill pan indoors).

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.

Onion Rings

To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot.  Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour.  Fry until golden brown, turning once or twice, about 4 minutes.  Drain on paper twoels; season with salt.

BBQ Sauce

2 T canola oil

1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 T ancho chile powder (I used 1 T of regular chile powder and 1 T of chipotle chile powder)
1 T paprika
1 heaping T Dijon mustard
1 T red wine vinegar
1 T Worcestershire sauce
1 chipotle chile in adobo, chopped (canned)
2 T dark brown sugar
1 T honey
1 T molasses
Salt and freshly ground black pepper

Heat oil over medium-high heat in a heavy-bottomed saucepan.  Add the onion; cook until soft, 3 to 4 minutes.  Add the garlic and cook for 1 minute.  Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes.  Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth.  Season with salt and pepper.  Pour into a bowl; cool to room temperature.  Spoon on burgers.

Hamburger Buns (Bread Machine)

1 egg

1/2 cup milk
3 T butter
2 T sugar
1/2 tsp. salt
2 cups flour
2 tsp. bread machine yeast
2 T milk
sesame seeds, optional

Put all ingredients except 2 T milk and sesame seeds in bread pan in order suggested by your bread machine instructions.  Set for dough stage.  Press start.

When dough is ready, remove from bread machine and punch down.  Cut into 6 pieces.  Let dough rest 5 minutes while you butter one or two baking sheets.  Roll each piece into a ball and flatten it to form a patty about 3 inches wide and 1/2 inch thick.  Place rolls on baking sheet.  Cover loosely and set in warm place to rise for 20 minutes.  Preheat oven to 400F.

Lightly brush tops of rolls with milk and sprinkle with sesame seeds, if desired.  Bake for 12 to 15 minutes, until done.

Makes 6 rolls.

The Bread Machine Book

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