Black Mesa Burgers with Charred Corn Spread and Romano-Basil Sweet Potato Sticks

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

Black Mesa is the highest point in Oklahoma. Located in our panhandle, it stands nearly a mile high.For our typically prairie-type landscape, it is truly a sight to behold. The same goes for this like-named burger. It stands tall and proud above the rest, a delicious medley of tried and true Oklahoma flavors. A great all-American burger from the heartland.


4 tablespoons vegetable oil for brushing grill grates, divided
1 ear young and tender fresh corn
1 tablespoon butter, melted
½ teaspoon seasoned salt
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Sweet Potato Sticks:
1 lb. fresh sweet potatoes, peeled and sliced into long ¼-inch thick sticks
3 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon light brown sugar
1/8 teaspoon cayenne
2 tablespoons chopped fresh basil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 1/2 lbs. ground buffalo (bison)
1/2 lb. ground chuck
1/2 teaspoon Tabasco Green Pepper Sauce
1 cup canned black beans, rinsed and drained
2 teaspoons kosher salt
1 teaspoon pepper blend
6 cracked-wheat hamburger buns, split
2 oz. Frigo Freshly Shredded Romano Cheese


Preheat gas grill to medium-high heat. When grill is hot, brush grill rack with 2 tablespoons of vegetable oil. For spread, pull shucks back on corn and remove silks. Brush with butter. Sprinkle with seasoned salt. Grill corn for 5-6 minutes, rotating corn as necessary to get grill marks evenly on kernels. Remove corn. Set aside to cool. Stir sour cream and parsley together in a small bowl. Use a sharp knife to cut corn kernels from cob and stir into sour cream mixture. Set aside. Place sweet potato sticks in a shallow dish. Drizzle with oil and toss to coat. In a small bowl, stir together brown sugar, cayenne, basil, salt and pepper. Spirnkle evenly over sticks. Toss gently. Spread sticks over grill rack and cook for 4-5 minutes per side until grill marks appear. Remove to a 12-inch square of heavy-duty aluminum foil. Tent with another sheet of foil to keep warm. For patties, combine the buffalo, chuck, pepper sauce, black beans, salt and pepper blend in a large bowl, handling as little as possible to prevent compacting. Shape into 6 patties to fit buns. Brush the grill rack with remaining vegetable oil. Place the patties on the rack. Cover and cook, turning once, for 5-7 minutes per side for medium, or to desired doneness. During the final minute of grilling, place the buns, cut side down, on the outer edges of the grill rack to toast lightly. Remove patties and buns from grill. Remove foil tent then place sweet potato-topped foil onto grill. Sprinkle sticks with Romano cheese. Cover and grill for 1-2 minutes just until cheese begins to melt. To assemble the burgers, spread the split sides of buns with the spread then add a patty to each bottom bun. Divide cheese-topped sweet potato sticks onto patties. Add bun tops. Serve immediately. Serves 6.