Blue Canyon Smash Burger Recipe

Portion and season

Divide ground chuck into four equal portions (about 4 oz each). Form loose, smooth balls — do not overwork. Lightly season one side of each ball with kosher salt and black pepper; keep the seasoned side facing up.

Preheat griddle or skillet

Heat a large cast-iron skillet or flat griddle over medium-high heat until smoking point is near. Add 1 tablespoon neutral oil and spread to coat.

Smash and sear

Place two meat balls in the hot skillet, seasoned side down. Using a sturdy spatula or a burger press lined with parchment, press each ball flat to about 1/4-inch thickness. Cook without moving for 2 minutes until the edges brown and juices rise to the surface.

Flip and finish

Flip the patties and immediately place a slice of American cheese on each. Cook for another 30–45 seconds until cheese melts and patties reach an internal temperature of 155–160°F (juicy but safe). Remove to a plate and tent with foil. Repeat with remaining two patties.

While patties cook, split buns and spread softened butter on cut sides. Toast buttered sides on the hot griddle or in a skillet until golden-brown, about 30–45 seconds. Keep toasted side up until assembly.

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, apple cider vinegar, garlic powder, salt, and black pepper. Stir until smooth and taste-adjust. Chill briefly if time allows. This yields enough sauce for 4 burgers.

Prepare onions

Separate the thinly sliced onion into rings and pat dry with paper towels to remove excess moisture.

Make batter

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cold sparkling water and whisk until a smooth, slightly thick batter forms. Keep batter cold; it should be thin enough to coat rings but not runny.

Heat oil

Heat neutral oil in a heavy pot or deep skillet to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises immediately.

Fry onion rings

Working in batches, toss onion rings through the batter to coat, shake off excess, and carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Use a slotted spoon to transfer to a rack or paper towel-lined tray to drain. Season lightly with a pinch of salt while hot.

Spread about 1/2 tablespoon of the classic burger sauce on the bottom half of each toasted bun.

Top sauce with a small handful of shredded lettuce and a tomato slice.

Place the cheese-topped smash patty on the tomato. Add 3 dill pickle chips on top of the patty, then a generous handful of crispy fried onions.

Spread another 1/2 tablespoon of sauce on the inside of the top bun and place on the burger. Serve immediately while hot and crispy.