The Blue Shark Burger Recipe

Mix and shape patties

In a bowl, combine ground beef, kosher salt, black pepper, garlic powder, and Worcestershire sauce. Gently mix with your hands or a spatula until just combined — do not overwork. Divide into 4 equal portions and shape each into a 3/4-inch thick patty, slightly wider than the bun with a shallow thumb indentation in the center to prevent doming.

Cook the patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Lightly oil the surface. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 60 seconds of cooking, place a slice of cheddar on each patty, cover the pan briefly to melt the cheese. Remove and rest on a plate while you finish other components.

Prepare vegetables

Slice the tomato into 4 even slices. Slice the red onion into thin rings. Separate and dry lettuce leaves. Set pickles aside.

Toast buns

Melt butter in a clean skillet over medium heat. Split the buns and toast cut sides in the skillet 1–2 minutes until golden and lightly crisp. Keep warm.

Cook bacon

In a skillet over medium heat, cook bacon in a single layer until crisp, turning occasionally, about 6–8 minutes. Transfer to paper towel-lined plate to drain. Keep warm in a low oven (around 200°F / 95°C) if desired.

Prepare onion rings

Peel the yellow onion and cut into 1/2-inch thick rings. Separate into individual rings. Pat rings dry with paper towels.

Make batter & fry onion rings

In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in cold sparkling water until a thick batter forms (adjust for coating consistency). Heat vegetable oil in a deep pan to 350°F (175°C) or heat until a small drop of batter sizzles and browns in ~30 seconds. Working in batches, dredge onion rings in a little flour (optional), then dip into batter, letting excess drip off, and carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to paper towels and season lightly with salt.

Warm BBQ sauce

Place BBQ sauce in a small saucepan and warm over low heat for 2–3 minutes, stirring occasionally. Remove from heat.

Assemble The Blue Shark Burger

On the bottom bun, spread a thin layer (about 1 tablespoon) of warmed BBQ sauce. Add a lettuce leaf, a tomato slice, and a few pickle slices. Place the cheddar-topped patty on top. Drizzle another tablespoon of BBQ sauce over the cheese. Add two slices of crispy bacon, a few red onion rings, and 1–2 fried onion rings for crunch. Top with the bun crown brushed lightly with BBQ sauce or left plain. Serve immediately with extra BBQ sauce on the side.