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

A tasty burger.

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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