Matt’s birthday was a couple weeks ago, and he requested this burger for dinner that night. It’s called the Cheyenne Burger, and it comes from Bobby Flay’s “Burgers, Fries, and Shakes.” We’ve made it a few times now. It’s better than sex. It’s really one of the most delicious burgers I have ever tasted, and I was quite happy to make it for Matt. Happy birthday, sweetie!
1 1/2 pounds ground chuck (you must use chuck, don’t even think about using sirloin or round)
Salt and pepper
8 slices sharp Cheddar
4 Brioche hamburger buns, split and toasted
8 slices crisp, cooked bacon
1/2 cup barbecue sauce, your favorite kind
Shoestring Onion Rings, recipe to follow
Divide the meat into four equal patties and shape into burgers. Make a deep impression in the center of each with your thumb; this will prevent burger bulge when they cook.
Preheat your grill to medium-high heat. Oil the grate. Salt and pepper both sides of each patty. Drizzle with a little bit of oil. Cook to medium-rare, about four minutes the first side and three minutes the second side. When you flip the burgers, place the cheese slices on and then cover the grill to melt the cheese.
Assemble the burgers: Place a patty on the bottom bun, then slather with barbecue sauce. Top with bacon, then a handful of onion rings, then top with the top buns. Serve immediately and ENJOY!!
SHOESTRING ONION RINGS:
2 small onions, sliced into thin rings
1 quart frying oil, such as canola
2 cups buttermilk
Salt and pepper
4 cups all-purpose flour
1/2 tsp cayenne pepper
Separate the onions into individual rings and remove as many papery thin membranes as possible. Heat the oil in a deep fryer or large pot over medium heat. A candy thermometer should read 375 F when it’s ready. Line a baking sheet or plate with paper towels and set aside.
Put the buttermilk in a large bowl and season liberally with salt and pepper. Divide the flour between two pie plates and season each dish liberally with salt and pepper. Add the cayenne to the flour.
Working in batches, dredge the onion rings into flour, then buttermilk, then flour, shaking off the excess each time. Fry in the oil, turning once or twice, about 4 minutes. Remove with a skimmer and transfer to the paper towel lined plate. Repeat until all onion rings have been fried.