Cowboy Butter Smash Burgers with Aged Canadian Cheddar
A double smash patty basted in foaming Canadian compound butter during the final minutes of cooking, topped with melted aged Canadian cheddar. The butter IS the sauce, and it starts with real Canadian dairy.
- Prep: 15 minutes
- Cooking: 10 minutes
Ingredients
- Cowboy Butter
- ½ cup (125 ml) Canadian unsalted butter, softened
- 3 garlic cloves, minced
- 1 tbsp (15 ml) fresh parsley, chopped
- 1 tsp (5 ml) Dijon mustard
- ½ tsp (2.5 ml) paprika
- ¼ tsp (1 ml) cayenne pepper
- Juice of ½ lemon
- Sea salt and cracked black pepper, to taste
- Burgers
- 1.5 lbs (680 g) medium ground beef (80/20)
- Salt and pepper, to taste
- 8 slices aged Canadian cheddar
- 4 brioche buns, toasted
- ½ cup (125 ml) pickles, sliced
- 1 cup (250 ml) iceberg lettuce, shredded
- 2 tbsp (30 ml) hot honey (optional)
Make it with Canadian Dairy
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Preparation
Cowboy Butter
In a small bowl, combine softened Canadian butter with garlic, parsley, Dijon, paprika, cayenne, and lemon juice. Mix until well combined. Set aside at room temperature.
Burgers
Divide ground beef into 8 equal balls (approximately 85 g each). Season with salt and pepper. Do not overwork the meat.
Heat a large cast iron skillet or griddle over high heat until smoking. Working in batches, place 2 beef balls on the skillet and immediately smash flat using a heavy spatula or burger press. Press hard and hold for 10 seconds. Cook for 2–3 minutes until edges are brown and lacey.
Flip the patties. Immediately add 2–3 tablespoons of cowboy butter to the skillet. As the butter foams, tilt the pan and use a spoon to baste the patties continuously for 1–2 minutes.
Place one slice of aged Canadian cheddar on each patty during the last 30 seconds. Stack two patties per bun to form a double smash burger. Tent with foil for 30 seconds to melt the cheese completely.
Spread remaining cowboy butter onto toasted brioche buns. Assemble with lettuce, pickles, and both patties. Drizzle with hot honey if desired. Serve immediately.
Tips
Swap aged Canadian cheddar for Canadian smoked Gouda for a deeper, smokier flavour profile.
