Bobby Flay’s Cheyenne Burgers

Name: Bobby Flay’s Cheyenne Burgers
Yield: Makes 4 Burgers; Serves 4
Cuisine: United States
Ingredients: 2 tablespoons (¼ stick) melted butter, or 2 tablespoons extra-virgin olive oil; 2 tablespoons (¼ stick) melted butter, or 2 tablespoons extra-virgin olive oil; 4 slices of country-style smoked bacon (about 4 ounces in all), cut in half crosswise and browned in a skillet (optional); ¼ cup your favorite smoky barbecue sauce; Dill pickle slices (optional); Shoestring onion rings (see here); 1½ pounds ground turkey; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 4 thin slices smoked sharp cheddar cheese (3 to 4 ounces in all); 4 sesame seed hamburger buns, split

Preparation info

Makes 4 Burgers; Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Here’s a first—a cheeseburger you make with ground turkey from a guy’s guy grill master—throwdown, anyone? To reinforce the smoke flavor, Flay serves it with barbecue sauce and smoked cheddar cheese. Flay tops the burgers with shoestring onion rings, or you can use the caramelized shallots here. The double-smoked bacon is optional. It’s a cheeseburger that would satisfy the most diehard barbecue fanatic.

Ingredients

Americas
United States
Burger

Ingredients

Method