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Bobby Flay's BBQ Burgers

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Marion Curtis/Startraks

Bobby Flay’s signature Super Bowl Sunday recipe actually comes from his wife.

“She’s a Texas girl, through and through, and she loves her beef brisket with coleslaw and pickles,” Flay shares. “I do, too, but I don’t necessarily have the patience to wait on the brisket. This burger satisfies her craving for a taste of home and my need for speed, all in one.”

Don’t let the lengthy ingredient list daunt you – the sauce and rub are both available on OpenSky, and the payoff from all your hard kitchen work will be worth it. “This is a perfect burger to serve at a Super Bowl party,” Flay declares.

BBQ Burgers

Serves 4
• 1½ lbs. ground chuck
• 2 tbsp. canola oil
• Salt and freshly ground black pepper
• BBQ sauce (see recipe below)
• Coleslaw (see recipe below)
• Sliced dill pickles
• Slider buns
• Cheese (optional)

Courtesy Bobby Flay

1. Heat the grill or griddle to high heat. Brush the burgers with oil (if using a grill) or heat the oil on the griddle until almost smoking.
2. Make your burger rub (recipe below).
3. Form meat into four 6-oz. burgers, brush with the oil and season each burger with some of the rub and salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Brush with some of the BBQ sauce. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer, and brush with more of the BBQ sauce.
4. Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Add cheese, if desired. Top with some of the coleslaw and a few pickles. Top with the bun tops. For BBQ Sauce:
• 2 tbsp. canola oil
• 1 medium Spanish onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tbsp. ancho chile powder
• 1 tbsp. paprika
• ½ tsp. chile de arbol or cayenne chile powder
• 1 cup ketchup
• ½ cup water
• 1 heaping tbsp. Dijon mustard
• 1 tbsp. red wine vinegar
• 1 tbsp. Worcestershire sauce
• 1 canned chipotle chile in adobo, chopped
• 2 tbsp. dark brown sugar
• 1 tbsp. honey
• 1 tbsp. molasses
• Salt and freshly ground black pepper

1. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3-4 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 and simmer for an additional 10 minutes until thickened, stirring occasionally.
2. Transfer the mixture to a food processor and purée until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for one week in the refrigerator stored in a tightly sealed container.

For coleslaw:
• ¾ cup mayonnaise
• ½ small white onion, grated
• 2 tbsp. sugar
• 2 tsp. celery seeds
• 3 tbsp. apple cider vinegar
• Salt and freshly ground black pepper
• 1 small head of cabbage, cored, finely shredded
• 1 large carrot, finely shredded

1. Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and 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 burger rub:
• 1 tbsp. ancho chile powder
• 2 tsp. paprika
• 1 tsp. dry mustard
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• ½ tsp. freshly ground black pepper
• ½ tsp. chile de arbol powder or cayenne powder