Unlike other burgers, for which a beef cutlet is simply salt and pepper, for “Dallas” cutlet roll before frying seasoning mixture. So it becomes even tastier and more aromatic. During fry the patty with specially prepared barbecue sauce, which will give it a light smoking aroma. Serve the spicy cutlet on a bun with coleslaw coleslaw in acetic mayonnaise dressing, barbecue sauce and sliced cucumber. You forever влюбитесь в этот волшебный вкус! 
Time: 40 мин.Difficulty: easy Quantity: one burger Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Barbecue sauce
- 2 tbsp. l rapeseed oil
- 1 sweet Spanish onion chopped
- 3 cloves of garlic, chopped
- 1 tbsp. ketchup
- 2 tbsp. l ground pepper ancho
- 1 tbsp. l paprika
- 1 tbsp. l with a hill of Dijon mustard
- 1 tbsp. l red wine vinegar
- 1 tbsp. l Worcester sauce
- 1 chopped hot pepper in adobo sauce, chopped
- 2 tbsp. l brown sugar
- 1 tbsp. l honey
- 1 tbsp. l molasses
Recipes with similar ingredients: ground beef, anchovy pepper, paprika, oregano, coriander, mustard powder, cumin, pepper de arbol, celery seeds, apple cider vinegar, white cabbage, carrots, pickled cucumber, barbecue sauce, ketchup
Recipe preparation:
- Seasoning mixture. Before hot, Bobby sprinkles the cutlet with a mixture seasoning: Mix 1 tbsp. l ground pepper ancho, 2 tsp. spanish paprika, 1 tsp. dried oregano, ground coriander, mustard powder, ground zira and coarse salt, 0.5 tsp. black pepper and 0.5 tsp. ground chili de Arbol. Perfect cutlet. From 180 gr. ground beef cervical-scapular part (20% fat) form an even cutlet a thickness of not more than 2 cm (do not knead the stuffing). In the middle of cutlets make a deepening with your thumb so that it does not swell. At a dent will rise when frying. Heat the cast iron over high heat grill pan or street grill. Lubricate the cutlet with rapeseed oil, salt and pepper. Fry on both sides until golden brown and slightly charred marks from the edges of the grill pan, about 7 minutes to a state of medium roast. On the cutlet with a spatula not click! Cover it with a piece of cheese a minute before cooking. Lubricate meatballs while frying barbecue sauce.
- Barbecue sauce. In a stewpan with a thick bottom on moderately Heat the oil over high heat. Sprinkle the onions and fry for 3 to 4 minutes to softness. Add garlic and fry another 1 minute. Then pour ketchup and 1/3 Art. water. Bring to a boil and simmer for 5 minutes. Add the rest of the ingredients (except salt and pepper) and cook another 10 minutes, stirring occasionally until the sauce thicken. Pour it into the bowl of the food processor and grind to homogeneous mass. Salt and pepper. Then pour into a bowl and cool to room temperature. Lubricate with ready-made sauce cutlets during frying and pour the finished burger. Sauce output: 1 tbsp.
- Cole Slow; Mix 3/4 Tbsp. half mayonnaise white onion, 2 tbsp. l sugar, 2 tsp. celery seed, 3 tbsp. l apple cider vinegar, salt and pepper to taste. The resulting dressing pour a salad of 1 small head of shredded cabbage and 1 grated carrots. Leave on for 15 minutes. Pickles. Wife Texas-born Bobby Stephanie loves brisket cucumbers and cole slow. So he combined everything in this delicious burger.
