Mustard Barbecue SauceWont lie, tried this, threw it away and went for a bottled version of a mustard base sauce I had in the pantry
¼cuprice wine vinegar
1teas kosher salt
¼cupextra-virgin olive oil
¾teas fresh ground black pepper
Green onion Slaw
1cupcoarsely chopped green onionswhite and green parts
¼cupred wine vinegar
2serrano chilesstemmed and seeded
½head purple cabbageshredded
1small red onionthinly sliced
¼cupfresh snipped cilantro
1 ½lbs80% ground chuck
salt and pepper
4hamburger bunssplit and toasted
To make the sauce: Whisk together the mustard sauce ingredients in a small bowl. Cover and refrigerate until ready to use. Bring to room temp before using.
To make the slaw: Pulse the green onions, vinegar, water, chiles, mayo, and oil in a food processor or blender until smooth. Season with salt and pepper. In a large bowl, toss the cabbage and red onion with dressing. Fold in the cilantro. Season with salt and pepper as needed (I always wait at least 1 hour after tossing the cabbage to add additional seasoning). Let come to room temp for 15 minutes before using.
Preheat grill to medium heat. Clean and prep grill grate.
Divide the beef into 4 equal portions. Press into patties and using your thumb, make an indention in the center of each. Sprinkle liberally with salt and pepper.
Cook burgers, flipping once 7-10 minutes, basting with the mustard sauce during the last minute of cooking.
Serve burgers on toasted rolls with additional sauce and a pile of slaw.
check out Bobby lookin all crazy on the cover of Bobby Flay’s Burgers, Fries and Shakes.