Ponderosa Burger Recipe

Make and shape patties

Place ground chuck and ground pork in a large bowl. Add kosher salt, freshly ground black pepper and Worcestershire sauce. Gently mix with your hands or a spatula until combined — do not overwork the meat. Divide mixture into two equal portions and form each into a 3/4- to 1-inch thick patty slightly wider than the bun, making a slight depression in the center of each patty with your thumb to prevent doming.

Cook patties

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering (but not smoking), add the patties. Cook without moving 3 to 4 minutes until a brown crust forms. Flip and cook the second side 3 minutes for medium or 4 minutes for medium-well. During the last 1 minute of cooking, place two slices of provolone on each patty, cover the pan with a lid or foil for 30–60 seconds to melt the cheese.

Prepare Canadian bacon

While patties cook, heat a second skillet over medium. Add Canadian bacon slices and sear 1 to 1½ minutes per side until warmed through and lightly caramelized. Remove and keep warm.

Toast buns

Butter the cut sides of the buns with 2 teaspoons butter. In the same skillet used for Canadian bacon (or on the griddle), toast the buns cut-side down over medium heat until golden and lightly crisp, about 1 to 2 minutes. Remove from heat.

Assemble burgers

Spread a generous tablespoon of the prepared sauce (see Sauce section) on the bottom bun. Place leaf lettuce (if using) on the bottom bun, then the provolone-topped burger patty, then 2 oz of Canadian bacon (arranged to cover the patty). Top with tomato slices, red onion rings and pickles. Spread a thin layer of sauce on the top bun and place it on the burger. Serve immediately.

In a small bowl, combine mayonnaise, yellow mustard, ketchup, smoked paprika, garlic powder, hot sauce (if using) and 1/8 teaspoon salt. Whisk until smooth and taste; adjust seasoning. Refrigerate while you cook the patties so flavors meld.