Chef Emilie Bousquet Walsh of Go Burger Bar & Grill in New York City was inspired by the Denver Broncos when she created this Super Bowl Rocky Mountain B'high'son Burger
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Rocky Mountain B"high"son Burgers

Go Burger Bar & Grill, New York City, Emilie Bousquet Walsh - January 28th, 2014

"If you happen to be in Denver or Seattle, you might have a taste of these foods. But if you're not, I wanted people to get a taste of those cities from our burgers. The name for the Rocky Mountain B"High"son Burger was inspired by the region's culinary influences like John Denver's song "Rocky Mountain High." I opted for a Bison Burger because of the large Buffalo population in Colorado, and used a Breckenridge Vanilla Porter, a local craft beer, to braise the onions."

Breckenridge Vanilla Porter–braised Vidalia onions:

  • 1 1/2 lbs. Vidalia onions, sliced
  • 1/2 cup granulated sugar
  • 1/2 cup Breckenridge Vanilla Porter beer
  • 1/4 cup balsamic vinegar

Add onions to large sauté pan heated over medium heat; caramelize until chestnut brown; when almost completely caramelized, add sugar, porter, and vinegar; reduce until of syrup consistency; reserve.

Black pepper/Parmesan vinaigrette:

  • 12 eggs, cooked in boiling water for 5 minutes and shocked in ice bath, shells removed
  • 6 garlic cloves
  • 6 Tbsps. Dijon mustard
  • 1/2 cup lemon juice
  • 1 qt. Parmesan cheese, grated
  • 1 qt. blended oil
  • salt
  • black pepper, freshly ground

Emulsify eggs, garlic, Dijon mustard, and lemon juice in Robot Coupe; add Parmesan; process until smooth; slowly add oil; season with salt and pepper; reserve.

Assembly:

  • 5 lbs. ground buffalo
  • 1/2 cup + 2 Tbsps. Worcestershire sauce
  • 2 Tbsps. Tabasco pepper sauce
  • 1/4 cup garlic powder
  • salt
  • black pepper, freshly ground
  • 5 mini buns (per serving); split and toasted
  • arugula
  1. Season buffalo with Worcestershire and Tabasco sauces, garlic powder, salt, and pepper; for each serving, form into 5 1 oz. patties; cook to desired temperature.

  2. Place burgers on bun with Vidalia onions, vinaigrette, and arugula; serve.