Cheyenne Burger

• 2 tablespoons canola oil
• 1 Spanish onion, chopped
• 3 cloves garlic, chopped
• 1 cup ketchup
• 2 tablespoons ancho chile powder
• 1 tablespoon paprika
• 1 heaping tablespoon dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 chipotle chile in adobo, chopped
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Kosher salt and freshly ground pepper

1. Turkey
2. Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.
3. Bacon
4. This serious burger comes with two strips of bacon.
5. Bobby likes them crisp.
6. Onion Rings
7. To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot.
8. 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.
9. Fry until golden brown, turning once or twice, about 4 minutes.
10. Drain on paper towels; season with salt.
11. Cheddar
12. This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.
13. Bobby's BBQ Sauce
14. Heat the oil over medium-high heat in a heavy-bottomed saucepan.
15. Add the onion; cook until soft, 3 to 4 minutes.
16. Add the garlic and cook for 1 minute.
17. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes.
18. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
19. Transfer the mixture to a food processor; puree until smooth.
20. Season with salt and pepper.
21. Pour into a bowl; cool to room temperature.
22. Spoon on burgers.
23. Makes: 1 cup
24. Photograph by Steve Giralt

canola oil, onion, garlic, ketchup, ancho chile powder, paprika, mustard, red wine vinegar, worcestershire sauce, brown sugar, honey, molasses, kosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/cheyenne-burger-recipe0.html (may not work)