Buffalo Burger with Vermont Cheddar, Apple Smoked Bacon and Chili Mayonnaise

Recipe courtesy Juan Bochenski chef of Anasazi Restaurant, Santa Fe, New Mexico

Stacked with artisanal bacon, escabeche onions and orange-chipotle mayo, the Buffalo Burger on the menu at Anasazi Restaurant, in Santa Fe, New Mexico, explodes with flavor. “[Its] smokiness and minerality enhance the [buffalo] meat and bacon flavors,” she says.

Burger Ingredients
  • 14 ounces buffalo meat, minced (85% lean, 15% fat)
  • Salt and pepper, to taste
  • 6 brioche buns, split
  • 6 slices Vermont Cheddar
  • Red Wine Escabeche Onions, to taste (recipe below)
  • 12 slices applewood-smoked bacon, cooked until crispy
  • Chili Maynonnaise, to taste (recipe below)
  • Butter Lettuce, for garnish
  • 1 tomato, sliced, for garnish
Burger Directions

Season the buffalo meat with salt and pepper, and form into 6 patties equal patties.

Preheat a grill to 375˚F. When the grill is hot, cook the burgers for about 4–5 minutes per side for medium-rare. In the final minutes of cooking, place a slice of cheddar on each patty and allow it to melt.

Place a burger on the bottom half of a brioche bun. Top with onions, 2 slices of bacon, chili mayonnaise, and garnish with butter lettuce leaves and tomato slices. Cover with the top half of the brioche bun. Serves 4.

Chili Mayonnaise Ingredients
  • ⅛ cup chipotle adobo sauce
  • ½ cup mayonnaise
  • 1 tablespoon Dijon-style mustard
  • ⅙ bunch chives, finely chopped
  • Orange juice, to taste
  • Salt and ground pepper, to taste
Chili Mayonnaise Directions

In a small bowl, whisk together the chipotle adobo, mayonnaise, mustard and chives. Season with orange juice and salt and pepper to taste. Yields approximately ¾ cup.

Red Wine Escabeche Onions Ingredients
  • 3 cups red wine
  • 1 cup red wine vinegar
  • ⅓ bunch thyme
  • ¼ bunch rosemary
  • 3 large red onions, peeled and sliced into thin rings
Red Wine Escabeche Onions Directions

In a medium saucepan set over medium heat, combine the wine and vinegar, and bring to a boil. Add the herbs and onions and turn off the heat. Transfer the mixture to a holding container and refrigerate overnight. Makes approximately 2 cups.

Published on June 30, 2016


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