The Elevated Mile High Organic Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Ancho Chili Mayo:
• ½ cup diced Ancho Chilies
• 2 cups mayonnaise
• 1 tsp ground cayenne pepper
• ½ tsp course ground kosher salt
• ½ tsp cracked white pepper
• 1 tsp grapeseed oil

Beef Patty:
• 18 oz beef sirloin
• 9 oz beef brisket
• 9 oz beef chuck
• 2 tsp course ground kosher salt
• 1 tsp fresh cracked black pepper
• 2 eggs
• 1½ tbsp champagne vinegar
• 2 tsp lemon juice
• 1½ tbsp smoked paprika
• 1½ tbsp granulated sugar
• 1 tsp ground mustard
• ½ tsp cumin seed
• ½ tsp ground cayenne pepper

Flavorful Fixings Fresh Off the Farm:
• 2 medium tomato, sliced
• 3 medium orange peppers, roasted, cleaned, & julienned
• 6 oz (6 full leaves) romaine lettuce, washed & dried
• 2 avocados, sliced & skin removed
• 9 slices applewood smoked bacon
• 9 oz goat cheese

Tasty Toasty Bun:
• 6 whole grain buns
• ¾ cup butter



To Build the Ancho Chili Mayo:
Begin by preparing the chilis; remove the stem, slice in half, and remove all seeds. Dice chilis and add to food processor. Add mayonnaise, cayenne pepper, salt, and, white pepper all to the food processor. Pulse 3-5 times for about 3 seconds, until the mayonnaise turns a orange yellow color. Add grapeseed oil, and pulse 2-3 more times. Set the mayonnaise aside until assembly.

To Build the Ultimate Beef Patty:
Using beef sirloin, brisket, and chuck builds a full well rounded beef flavor, yet still adds enough fat, to create a juicy burger, and help the patty stay together. In addition to great flavor, grinding your own meats from whole cuts helps to prevent the spread of bacteria occasionally found in factory packaged ground beef. If you don’t have your own meat grinder, have your local meat department grind it for you, making sure they grind the three cuts of beef altogether, alternating each to fully mix the beef.
In a large bowl gather and combine all ingredients for the patty. Mix everything together, handling as little as possible, ensuring juicy, fluffy beef patties. Divide into 6 equal portions (each will be about 6 ounces) and shape into a juicy, succulent burger. Set all patties aside until grilling.

To Prepare the Flavorful Farm Fresh Fixings:
Place all three orange peppers on the grill; char the entire outer skin on all three of the peppers. Remove from heat and allow to stand for 10 15 minutes to cool down. Once cooled peel away the skin and clean each pepper, removing the stem and any seeds. Lay each pepper out flat and julienne into thin strips.
Chop each romaine leaf in half. Wash the leaves under cold water and pat dry with a paper towel. Place the romaine lettuce in a side bowl, with a moist paper towel over the top, set-aside until assembly.
Remove the skin and pit of the avocado and cut into ¼ inch slices.

To Grill and Build a Better Burger:
To prepare the grill, begin by turning the entire grill to high heat. Use a clean grill brush to remove any build up or remaining residue. Cut an onion in half at the equator and skewer one side with a grill fork. Fill a shallow glass with vegetable oil, dip the onion in the oil, use it to brush and oil the grill.
Heat half the grill to medium high heat, and half the grill to medium heat. Place each patty on the medium high heat side of the grill, cook to your own personal preference, cooking each side for approximately 3-6 minutes, about 3½ – 4 minutes per side for medium-rare. Place the goat cheese on top of the patty during the last few minutes on the grill, allowing the cheese to soften and melt to the patty. While the burgers are continuing to cook, spread each of the whole-wheat buns with a generous layer of butter and place on the medium heat side of the grill. Toast for about 3-5 minutes, being careful not to burn the buns. When the buns finish toasting transfer to indirect heat to keep warm. Once the buns are out of the way, place a grill tray on the medium heat side of the grill and grease in the same manner as mentioned above. Place the applewood smoked bacon on the greased grill pan, cook for 2 minutes on the first side, and 1½-2 minutes on the second side, until the bacon turns crisp and begins to curl up, remove from heat and set aside. Make sure not to ignore the burgers, removing each when finished cooking.
To build a better burger; place the patty on a thin layer of roasted orange peppers on the bottom bun. Top the patty with both halves of a romaine leaf, a slice of tomato, 2 slices of avocado, and a piece and a half of bacon (that is if it doesn’t all mysteriously disappear first…you can always blame the dog). Spread a generous layer of the Ancho chili mayo on the top bun, and place on top of the towering burger. Slice the whole delicious rocky mountain of a burger in half, and use a mile high deli toothpick to hold together each half of the burgers. That is how you build a better burger, enjoy!