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Double Down Burger

Las Vegas is all about glitz, glamour, gambling and food. We have haute cuisine on one corner and a sports book hot dog stand on another. This burger is the best of both worlds. It is all about the meat and the "double down" of the Ancho Slaw and Pan Fried Potatoes add the glitz and glamor that Las Vegas is known for.


1 tablespoon olive oil
2 cups onion, diced
7 cloves garlic, minced
2 tablespoons ancho chili powder
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup lemon juice
1 1/2 tablespoons mustard
2 teaspoons salt

1 head green cabbage, shredded
2 large carrots, grated
1 medium red onion, diced
2 green onions, chopped
1/2 cup fresh flat leaf parsley, chopped
2 Jalapeño chilies, diced
1 cup mayonnaise
1 cup Ancho Barbecue Sauce
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 lemon, juiced
1 tablespoon sugar
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon Tabasco sauce
Kosher salt and freshly ground black pepper, to taste

36 ounces beef rib eye, ground
12 ounces pork shoulder, ground
Ancho Slaw
1 cup bacon fat, rendered
3 pounds peeled potatoes, shoe string
Salt and pepper, to taste
6 Parker House hamburger rolls


Prepare Ancho Barbecue Sauce
In a large, heavy saucepan, heat oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add ancho chili powder and sauté for 1 minute. Add ketchup and sauté 3 more minutes. Add all remaining ingredients and simmer gently for 20 minutes, stirring frequently. Remove the mixture from the heat. Place in a blender or food processor and puree.

Prepare Ancho Slaw
Combine the cabbage, carrot, red onion, green onions, parsley, and Jalapeño chile's in a large bowl. In another bowl, mix the mayonnaise, ancho barbecue sauce, vinegar, lemon juice, sugar, and mustard powder. Pour this dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, Tabasco sauce, salt and pepper. Chill in refrigerator until ready to use.

Prepare Double Down Burger
Place skillet on grill and add 2 to 3 tablespoons bacon fat. Add enough potatoes to cover the bottom of skillet in a thin layer, salt and pepper potatoes, cook until browned and crisp on all sides adding bacon fat as needed. Remove from pan and set aside then repeat with remaining potatoes until all potatoes are cooked.

Remove hamburger patties from the refrigerator and season well with salt and pepper on both sides. Cook on a hot grill until medium rare in the center.

Assemble the Burger
Place a layer of potatoes on bottom half of parker house roll, then place hamburger patty, top with ancho slaw and top half of parker house roll.


If at first you just glanced at the list of ingredients, you'd think this recipe was complicated. However, nothing could be further from the truth. This is a simple backyard burger with a few condiments that really let the taste of the burger take center stage.