Canyon Creek Burger

Inspired by Ted's Montana Grill in Denver, CO, the Canyon Creek Burger is savory, sweet, and spicy. Totally decadent.

You guys.

Remember when I told you about the burger Ben had at Ted’s Montana Grill last week in Denver? True to my word, I made it at home this week and ohmygosh, it is so good! I didn’t realize it until I sunk my teeth into the beef patty smothered with freshly shredded cheese and topped with crisp bacon, drippy egg, fried jalapenos, and sweet grape jelly, but this burger is basically breakfast on a bun!

You’ve got your bacon, eggs, “toast”, jam, and I suppose the spicy jalapenos are the cherry on top. Savory meets sweet meets, well, bacon. This combo is fantastic. 

A few weeks ago on Top Chef the chef-testants had a challenge where they had to reinvent a few “food cliches” – you know, foodie fads that have been way over done like quinoa, kale, and bacon? Um, I found myself nodding along to every single one of them. Consider me guilty of loving all the things!

One cliche I was proud to have avoided thus far though was putting an over-easy egg on top of everything. I just didn’t really get it – eggs on pizza, salads, and pasta? Eh. Pass. Now I know what all the fuss is about. Not only is the runny yolk incredibly luscious in this burger, but the taste of egg, which you can really pick out, tastes just plain GOOD. That’s the only way I know how to describe it!

Start the burgers by crisping up some bacon. The easiest, most muss/fuss-free way to cook bacon that I know is to bake it. No preheating required!

Simply place 4 slices bacon on a nonstick sprayed cooling rack set atop a foil-lined baking sheet then place in a cold oven, turn the heat to 375 degrees, and 15-20 minutes later voila – crisp bacon!  Toss the foil when it’s cool and cleanup’s basically done.

You’re welcome.

Meanwhile, heat 2 Tablespoons canola or vegetable oil in a large cast iron or heavy bottomed skillet. Add 2 sliced fresh jalapenos then let ’em sizzle until they’re golden brown, 1-2 minutes. When they’re done, remove to a paper towel-lined plate to drain then sprinkle lightly with salt.

Next, season 1lb 90/10 ground beef liberally with salt and pepper then form into 4 patties. Add the patties to the skillet then cook for 3-4 minutes a side, or until cooked to your preferred level of doneness. I’m a medium-rare gal, myself.

Now heap 1/4 cup freshly shredded cheddar cheese on top of each patty then place a lid on top and let it melt for a minute or two. I would not recommend using pre-grated cheese – fresh melts SO much better! If you don’t feel like pulling out the grater though, just use slices of cheddar cheese instead.

While the burgers are doin’ their thang, fry up a few eggs sunny side up. I just had to try out this mini cast iron skillet I recently ordered from Crate & Barrel for one of the eggs. IT’S SO DARN CUTE I CAN HARDLY STAND IT.

Crack an egg into the vessel of your choice then season with salt and pepper. Cook for 2 minutes then place a lid on top and let it continue cooking until the top is no longer runny.

All aboard!

Place the cheese-topped burger onto a bun then add a slice of bacon, an egg, a quarter of the fried jalapenos, and a big ol’ dollop of jam or jelly (I recommend blackberry or grape, respectively.) It totally makes this burger!

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Messy, decadent, and absolutely over the top, this burger will totally satisfy you. It’s a great burger to make indoors, too. Who says summer should have all the fun?

Have a great weekend!