How Small Bar Makes its Double Cheeseburger

Small Bar is a new bar in Bridgeland — sort of. The space was previously known as Cannibale, a sleek-yet-friendly cocktail bar, but, after 10 years, owners Mike Hope and Shayne Perrin needed a change. Cannibale closed, and Small Bar grew from the ashes. Now more of a neighbourhood bar that draws inspiration from the North American dive bars Hope and Perrin love, Small Bar keeps it simple. That is exemplified by the double cheeseburger — a dish embodying Small Bar’s mentality of unfussy, delicious food. Executive chef Kevin Turner shares what goes into Small Bar’s version of a perfect cheeseburger.

The bun

“We use a potato roll made by Martin’s Famous,” Turner says. “They’re known and loved for their sweet, buttery taste, pillowy texture and golden colour.” The potato roll stays soft and fluffy, but still holds up to the burger’s juices.

The patties

Made from 100 per cent dry-aged Angus chuck from Fire River Farms, the patties are prepared smashburger style — flattened to increase browning for extra flavour. “We never pre-form our patties,” says Turner. “We scoop [the beef], press it hard onto the flat top to form a tasty caramelized crust, then flip and finish it with sautéed onions and American cheese.”

The condiments

“Toppings … are complementary, but don’t overtake the whole smashburger experience,” says Turner, noting that the American cheese melts quick and has the perfect mouthfeel for a smashburger. Other toppings include lightly sautéed onions, sliced garlicky dill pickles to cut through the richness, and Small Bar’s mac sauce, a take on Big Mac sauce, made with mustard, mayo, ketchup, pickle and onions.

The fries

Staying with the dive-bar theme, Small Bar serves classic crinkle-cut fries alongside each burger. “The crinkles help hold sauce when dipping, and we make them super crispy and well seasoned,” says Turner. Fries come with ketchup, aioli, curry sauce or Bushmills peppercorn gravy for dipping.

813 1 Ave. N.E., 403-454-5808, smallbarbridgeland.ca

Cannibale’s Bridgeland barbershop may be closed, but you can still get a quick buzz at the 17th Avenue S.W. and 9th Avenue S.W. locations. cannibalebarber.ca

The post How Small Bar Makes its Double Cheeseburger appeared first on Avenue Calgary.