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Broncos Bison Burger with Garlic and Chile Aioli

Chef Hosea Rosenberg makes a \"Bronco Burger\"
Chef Hosea Rosenberg makes a \"Bronco Burger\"Brandon Goodwin
8 burgers

Chef notes

Rooting for the Broncos? Hosea Rosenberg, chef at Boulder's Blackbelly Market and former"Top Chef" star, shares a recipe to show your team spirit.


  • 8 ground bison patties, 3 ounces each
  • 1 tablespoon canola oil
  • Salt and pepper
  • 8 slices smoked provolone cheese
  • 8 slices thick cut bacon
  • 8 small strips roasted green chile (or Anaheim chile)
  • 8 thick sliced pickle rounds
  • 8 egg slider buns
  • 2 tablespoons melted butter
  • 4 tablespoons garlic and chile aioli (recipe below)
Optional toppings
  • Shredded lettuce
  • Sliced tomato
  • Sliced red onion (optional)
  • Large bag of chile cheese or regular Fritos for presentation
Garlic and chile aioli
  • ½ cup mayonnaise
  • 2 tablespoons roasted garlic
  • 1 tablespoon lime juice
  • 1 teaspoon red chile powder


For aioli:

Combine ingredients until smooth.  Season with salt if necessary.

For burgers:

Place cast iron pan over medium high heat.  Add canola oil to pan.

When pan is hot, season bison patties with salt and pepper and add to pan. Sear until desired doneness (about 2 minutes per side for medium).  Remove patties from pan and transfer to plate. 

Wipe pan clean and keep warm on low heat. 

Top patties with green chile, bacon and cheese. Place under broiler until melted.

In pan, toast buns in butter until golden. 

Spread aioli on buns and build sliders. The lettuce, tomato and onion optional, but the pickle is not!