After toying with a few "mile high" ingredients for my Denver Bronco's burger, I found a way to work in the best of the Denver omelet ingredients...and yes, it is a damn tall burger.
To start, I sauté off some red and green peppers (you can use hot or mild) along with some onions, the three of which I use as a topping for a beef patty. But of course, that's only part of it. I also added a few strips of bacon (never be shy about the amount of bacon) but the true topper, which adds a ton of richness & flavor, is a sunny side up egg, covered in melted cheddar. Throw it all on the seared burger, and you've got a burger I hope any Broncos fan would recognize.
- 1 burger bun
- 5 ounces of ground lamb (or use ground beef if lamb is not your thing)
- 3 Bacon strips
- 2 ounces of grated Cheddar cheese
- 1 egg
- Half a red bell pepper, chopped
- Half a green bell pepper, chopped
- Half an onion, chopped
- Fresh ground black pepper
- Olive oil
- Saute peppers and onions in oil over a medium-high heat. Season with salt and pepper, and cook until wilted down a bit – about 15 minutes.
- Cook the bacon in a separate pan.
- Form the ground lamb into a dimpled patty, and season on both sides with salt and pepper.
- Sear the patty in a hot oiled pan over a high heat for about 3 minutes on each side.
- Cover the pan with a screen to avoid splattering.
- Once cooked, remove the patty from the pan and set it aside to rest.
- In a clean, oiled, non-stick pan, fry an egg sunny side up.
- After about a minute, cover the pan with a lid for a minute.
- Lift lid, add shredded cheese, replace lid, and cook for another minute or two.
- Spread mayo on half the plated bun.
- Add the cooked patty.
- Top with the sauteed pepper and onion.
- Top with the fried egg.
- Add the bacon.
- Place top of bun and cut the sandwich in half.
Imagine all of those magnificent Denver Omelet ingredients, thrown onto the perfectly seared lamb patty. It's a burger any Broncos fan can relate to.