The 406 Bison Smash Burger*~ Recipe

Combine huckleberry jam, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika and hot sauce (if using) in a small saucepan.

Bring mixture to a gentle simmer over medium-low heat, stirring frequently to dissolve the jam and sugar. Simmer 6–8 minutes until slightly thickened and glossy.

Taste and adjust seasoning—add a pinch of salt or extra vinegar for brightness. Keep warm on lowest heat or transfer to a small bowl. Makes enough for 4 burgers.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy; maintain heat between 340–360°F.

In a bowl, whisk together flour, cornstarch, cold sparkling water, egg, salt and pepper until a smooth, slightly thick batter forms. Chill batter 5 minutes; it should be cold and airy.

Pat pickle chips dry with paper towels. Working in batches, dip pickles into batter allowing excess to drip off, then carefully lower into hot oil.

Fry 1–2 minutes per side until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel–lined plate. Season lightly with salt while hot. Keep warm in a low oven (200°F) if needed.

Divide the ground bison into 4 equal portions (about 4 oz each). Lightly season one side of each portion with salt, pepper and garlic powder.

Heat a large cast-iron griddle or skillet over high heat until very hot. Add 2 tablespoons vegetable oil and spread to coat.

Place one portion meat ball seasoned-side-down on the griddle. Using a sturdy spatula, press down firmly to flatten into a thin patty (~3–4 inches diameter). Repeat with remaining portions, leaving space between patties. Season exposed tops lightly with salt and pepper.

Cook without moving for 2–3 minutes until deep brown and crispy at the edges. Flip each patty and immediately place a slice of smoky gouda on top; cook another 45–60 seconds until cheese melts and internal temperature reaches 145°F (bison can be served medium).

Remove patties to a plate and tent loosely with foil while toasting buns.

Spread softened butter on cut sides of potato buns. Toast cut-side-down on the hot griddle or in a separate skillet until golden, about 1–2 minutes.

If using mayonnaise and mustard, mix together (about 3 tablespoons mayo + 1 tsp mustard) and spread a thin layer on the bottom bun. Place a lettuce leaf on the sauced bottom bun, then place the cheesy bison smash patty on top.

Spoon 1–2 tablespoons of huckleberry barbecue sauce over the patty, add 3 crispy fried pickles, and a few thin red onion slices. Top with the toasted bun crown.

Serve immediately with extra sauce on the side. Recipe yields 4 burgers.