Recipe and photo: ViewHouse
Decadence meets comfort food when you cook up a natural, organic beef patty with all the fixings on a brioche bun. The ViewHouse bar and grill, which generously shared this great recipe, recommends Colorado grass-fed beef from Frontière Natural Meats and buns from Aspen Baking Co.
For the burger:
- 4 7-oz beef patties
- 4 slices pepper jack cheese
- 2 oz lettuce
- 8 tomato slices
- 4 oz sliced red onions
- 2 oz alfalfa sprouts
- 8 cucumber slices
- 1 oz guacamole
- 2 oz harissa aioli (see below)
- 4 toasted brioche buns
For the harissa aioli:
This is a batch prep. You can use the leftovers as dipping sauces or sandwich spread.
- 9 egg yolks
- 12 oz canola oil
- 6 oz extra virgin olive oil
- 4 oz Champagne
- 1 tbsp cayenne
- 1 tsp paprika
- 1 tsp pepper
- 1 tbsp salt
- 1 tbsp oregano
- 1 oz roasted garlic
- 2 tsp coriander
Add all ingredients except oils into a food processor. Once mixed together well, slowly add in the oils, making sure there is no separation. Mix for an additional minute after the last drop of oil has been added.
Grill burger patties to desired temperature.
Melt one slice of pepper jack cheese onto each patty.
Place each patty onto a toasted bun.
Top each burger with half-ounce lettuce, two tomato slices, one ounce red onions, half-ounce alfalfa sprouts, two cucumber slices, half-ounce harissa aioli and a thin layer of guacamole.
If desired, insert bamboo skewer to hold burger together. Enjoy!
Acres O’ Green Irish Red
The ViewHouse has Lone Tree Brewing Company’s Acres O’ Green Irish Red on tap, and it’s a perfect companion to this hearty and flavorful burger. The beer has a hint of sweetness and just a touch of peppery spice from the yeast.
Pan-Grilled Sausages with Apples and Onion
Recipe: Chef Elizabeth Buckingham
Football, falling leaves, apples and crisp evenings can only mean one thing – autumn is upon us yet again. The change in weather is the ideal time to start making the switch from summer’s fresh produce to heartier meals ideal for cooler fall evenings, such as the delicious comfort food recipe below.
Choose an excellent fully-cooked local sausage, such as CharcutNuvo (formerly Continental Sausage) and add potatoes or cabbage if you’d like to make the meal more substantial, or serve over spaetzle or buttered egg noodles.
The recipe comes together so quickly that it can be enjoyed even on busy weekdays.
Pair with a green salad, roasted winter squash and toasted pumpkin seeds and a refreshing cider, such as Colorado Cider Co.’s flagship Glider Cider. This meal is perfect for our gorgeous fall weather.
- 3 tbsp butter
- 4 fully cooked sausages (preferably a
- local brand like CharcutNuvo)
- 1 medium red onion, sliced
- 1 medium-size tart apple, peeled, cored and sliced
- ½ cup apple cider
- ½ cup chicken broth
- 2 tbsp chopped fresh sage
- 2 tbsp fresh lemon juice
Melt one tablespoon butter in skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages; cook until onion and apple are tender and brown, stirring often, about 5 minutes.
Add cider, broth and sage; increase heat to high and stir until liquid is slightly reduced, about two minutes.
Stir in lemon juice. Season with salt and pepper. Using slotted spoon, transfer onion and apple to two plates. Top with sausages. Whisk remaining two tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.
There is no better time of the year for a crisp, light Glider Cider from Colorado Cider Co.
Cherry Brie Dip
The Thirst Colorado team enjoys this simple dip during staff lunches and other gatherings where a bottle of Peach Street brandy can be enjoyed in multiple ways.
- 8 oz Brie cheese
- ½ cup dried cherries
- ½ cup chopped walnuts
- ¼ cup brown sugar
- ¼ cup Peach Street Distillers cherry brandy
- Favorite crackers or lightly toasted French baguette
Preheat oven to 350°F. Place the cheese in a 9-inch pie plate. Combine the cherries, walnuts, brown sugar and brandy. Spoon over cheese.
Bake 15-20 minutes until cheese is softened. Serve with crackers and bread.