Cheyenne Burger! Yee-haw!

Tonight I made Cheyenne Burgers. This recipe was featured in the latest issue of Food Network Magazine. And while our burgers looked nothing like the picture (or at least very little like the picture), I managed to mostly :) follow the recipe, and this is definitely something I will make again. Read it, make it, love it!Here is the wonderful recipe from Bobby Flay:

Directions

Turkey
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.
Bacon
This serious burger comes with two strips of bacon. Bobby likes them crisp.
Onion Rings
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. 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. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
Cheddar
This extra-smoky burger calls for two thick slices of smoked sharp cheddar cheese.
Bobby's BBQ Sauce

Ingredients

• 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

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers.
Makes: 1 cup
Photograph by Steve Giralt