Copycat Dallas Burger

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

With a spice-rubbed patty topped with melted pepperjack, creamy coleslaw, bbq sauce, and a pile of crunchy potato chips, this Copycat Dallas Burger will rock your grill this summer!

Guys. It's warm out. Like, perfect spring weather warm out. And with the crazy winter we all had (except probably you California, with your perfect year-round weather), us New Yorkers currently have a fine appreciation of waking to birds chirping, warm sunlight pouring in through (open!) windows, and sneezing uncontrollably to the pollen of budding trees. Ahh, spring, how we adore you.

And you already heard all about my inaugural grilling escapades of the season with these Stuffed Jalapeno Popper Bacon Cheeseburgers. And now I've got burgers on my mind 24/7. Maybe 23/7. The other hour is spent thinking about dessert.

I've been wanting to make Bobby Flay's Dallas Burger at home for awhile now. It's a flavor overload type of burger, and that makes my tastebuds do a little happy dance. A very manly and testosterone-filled happy dance.

So let's get down to business.

This Dallas Burger. It's sporting a spice-rubbed patty and is topped with melted pepper jack cheese, smothered in barbecue sauce, creamy coleslaw, and stacked high with crispy potato chips.

Heck freaking yes.

I have to admit, these photos almost didn't even happen. I wanted to get all up in that burger so bad.

This was a quintessential display of the limits of my self-control.

I was able to hold off until after shooting... but my poor camera is covered in the product of my uncontrollable salivation. It looks like a St. Bernard got hold of my Canon.

So I know when you are going through the grocery store aisles, you totally see this recognizable KC Masterpiece® barbecue sauce. Can you believe they've been doing their thing for 35 years? 35 years! That's a long time. And to celebrate, they are releasing a special limited-edition 35th Anniversary barbecue sauce blend.

The original sauce was created in Kansas City all the way back in 1978 and immediately won "Best Sauce" at the first even American Royal Barbecue Sauce Competition.

So why don't you get on the 35 year anniversary celebration and make your own Dallas Burger.

Go ahead. You know you want to. The grill is calling your name.

Copycat Dallas Burger

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• Total Time: 20 minutes
• Yield: 4 1x

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Ingredients

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• 1 ½ pounds ground beef (preferably 80/20 blend)
• Spice rub (recipe below)
• 4 slices pepperjack cheese
• Coleslaw (recipe below)
• Barbecue sauce
• Potato chips
• Kosher salt
• for the Spice Rub
• 1 tablespoon ancho chile powder
• 2 teaspoons paprika
• 1 teaspoon oregano
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• ½ teaspoon chile de arbol
• for the Coleslaw
• 4 cups pre-made coleslaw mix (shredded cabbage and carrots)
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon onion powder
• 1 ½ tablespoons sugar
• 1 teaspoon celery salt
• Kosher salt
• Freshly ground pepper

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Instructions

1. Heat grill to medium-high heat. Divide and form the beef into 4 equal patties, being careful not to overwork the meat. Make a small depression with your thumb in the center of each patty, as burgers bulge in the middle when cooked.
2. Coat one side of each patty with the spice rub. Season the other side with Kosher salt.
3. Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-5 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with pepperjack cheese slice.
4. Remove burgers from grill and let rest for a few minutes. Assemble burgers on buns with coleslaw, barbecue sauce, and a generous dose of potato chips. Devour immediately.
5. for the Coleslaw
6. In a medium mixing bowl, combine the mayo, apple cider vinegar, onion powder, sugar, and celery salt. Add in coleslaw mix (shredded cabbage and carrots) and mix to combine. Season with Kosher salt and freshly gorund pepper. Let set for at least 15 minutes prior to serving. Can be made a few hours ahead of time and stored in the refrigerator until ready to serve.
7. for the Spice Rub
8. Combine all ingredients in a small bowl. Extra spice rub can be stored in a ziploc bag for future use.

• Prep Time: 10 mins
• Cook Time: 10 mins

What's your favorite recipe featuring barbecue sauce?

KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.