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.
- 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
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.
- 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
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.
- 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
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.