If you have walked down Park City’s historic Main Street before you’ve probably seen the famous No Name Saloon, and if you’re smart you’ve been inside and enjoyed one of their burgers. Year-round, any day of the week, you will find No Name packed with visitors and locals hungry for one of their epic burgers and homemade chips. Now you might be saying, “A burger is a burger- what could be so special about this burger?” First off lets just say all burgers are not equal! The No Name starts off with lean bison meat and fresh toasted bun, from there you’ve got five options or build your own. If you love bacon and bleu cheese, go for the bacon bleu cheeseburger, or if you’re looking for some spice the No Name Burger with freshly sliced jalapeno is the way to go.
Personally, my favorite is the Zesty Red Cheeseburger, it is flavor packed and topped with caramelized onions and red peppers, then finished with pepper jack cheese for some added spice. It might be a little dramatic to say, but this burger will change your view on life. So I’ve decided to recreate my favorite burger at home but with a little twist.
Instead of topping the burger with onions, peppers and cheese, how about stuffing all that goodness inside the burger? Well I gave it a shot, and let me tell you it was delicious. Now whether you’re in Park City or home in your own kitchen, you can enjoy a delicious Zesty Red Burger anytime.
Ingredients
- 1 20 ounce package ground bison meat
- 2 slices pepper jack cheese
- 1/4 cup sliced onions, sauteed
- 1/4 cup sliced roasted red peppers
- 1 teaspoon cumin
- 2 dashes Worcestershire sauce
- 2 fresh burger buns
- Lettuce, tomato, ketchup for garnish
Instructions
- In a medium bowl, combine bison meat, cumin and Worcestershire sauce. Using your hands mix the meat until fully combined. Break the meat into four equal balls to form patties. Set aside.
- In a saute pan, heat 1 teaspoon olive oil. Add sliced onions and cook until caramelized and golden brown, about 5 minutes. Remove from heat and mix in red peppers.
- Place one slice of pepper jack cheese on top of two patties, then divide the onion and pepper mixture evenly between the two burgers. Take the other two patties and place them on top to form a "sandwich". Carefully pinch the edges of the two burgers to form one larger stuffed burger.
- Using the same pan you used to cook the onions, heat the pan over medium heat and place both burgers in the skillet and cook about 4 minutes per side or until they are cooked to your desired temperature. (warning the cheese does ooze out the sides)
- Place the burgers on the toasted buns and top with tomato and lettuce. Serve immediately.
For more recipes from Ski Boots in the Kitchen visit www.skibootsinthekitchen.com
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