Canyon-Style Beef Burger with Mesquite Seasoning

Prepare the Burger Patty In a large bowl, combine the ground beef, diced onions, minced garlic, mesquite smoked salt, ground cumin, chili powder, breadcrumbs, and egg. Mix until well combined.

Form the Burger Patties Divide the seasoned beef mixture into 4 equal portions and shape each into a patty, about 1/2-inch thick. Make an indentation in the center of each patty to prevent it from bulging during cooking.

Smoke and Grill the Patty Preheat the grill to medium-high heat. Place the burger patties on the grill and cook for 4-5 minutes on each side, or until they reach the desired level of doneness. During the last minute of grilling, top each patty with a slice of cheddar cheese and allow it to melt.

Assemble the Burger Spread mayonnaise on the bottom half of each hamburger bun. Place a lettuce leaf on top of the mayonnaise, followed by the grilled patty with melted cheese. Add a slice of tomato, red onion, and a dollop of ketchup. Complete the burger with the top half of the bun.

Prepare the Crispy Onion Rings In a shallow dish, soak the onion rings in buttermilk for 30 minutes. In a separate bowl, combine the all-purpose flour, smoked paprika, garlic powder, salt, and black pepper. Heat vegetable oil in a deep skillet or fryer to 375°F (190°C). Dredge the soaked onion rings in the seasoned flour mixture, shaking off any excess, and carefully place them in the hot oil. Fry until golden brown and crispy, then drain on a paper towel.