Calling all foodies: The burgers in ski and snowboard country are now worthy of your attention.
At winter resorts all over the country, sophisticated taste buds find plenty of places to refuel with the best of America’s favorite food. With grass-fed and exotic beefs proliferating, there’s no shortage of mouth-watering, chin-dripping, stack-of-napkin offerings out there.
Once again, SnoCountry.com went deep into the mountains to find hamburgers that have attained local fame and, for some, had their notoriety spread farther afield. Here’s a look at what we found:
In Lincoln, N.H., hometown to Loon Mountain, Gordi’s Fish and Steak House pushes its burgers to gourmet levels with Gordi’s Au Poivre Burger, a thick Angus Beef patty encrusted with crushed peppercorns and topped with cheddar.
Not far from Killington or Suicide Six in central Vermont, The Worthy Burger cooks its signature hamburger on a wood fire and then lets customers – whether on single, double or large patty – dress each one as they wish.
Utahns rave over the burger at Beaver Mountain, outside Richmond. With one of the most frightening monikers in the burger world, the Big Beav Double Bypass Burger is served up at the base lodge with all the fixin’s.
For a fancy-dan burger, head to Legends Bar and Grill at the base of Park City Mountain. There, you’ll snarf up a wagyu beef patty with bacon, cheddar, chipoltle aioli on a brioche bun.
The Burger-ish at The River Bistro at Schuss Mountain/Shanty Creek Resort in Michigan is a mouth full or beef and pork, since they pile on a smoke short rib and bacon to be sure you’ve got enough protein to make it through the rest of the day.
Despite the name, nobody leaves unhappy if they stop at Grumpy’s in Ketchum after a day at Sun Valley. Huge patties get served up with 32 oz. schooners of beer.
Atop the gondola sits Mid-Vail’s nod to the Army ski troops. The 10th is luxury to the max – for a ski lunch. Trade ski boots for slippers, check out the huge view and munch down on locally raised, grass-fed wagyu beef.
Right near the base of Heavenly Mountain, the California Burger Co. lives up to its name with never-frozen, natural beef in seven burger offerings – from Plain Jane to Honorary Texan to foofoo Caprese.
Can’t leave Taos Ski Valley without a green chile cheeseburger, a New Mexico staple that hits high ground at Tim’s Stray Dog Cantina. The kitchen cleans, peels and de-seeds native green chiles every day before draping them over the famed Green & Blue Bacon Burger.
The toasted pretzel bun at The Summit Sports Bar at Chestnut Mountain Resort in Illinois. The Pretzel Burger has half-pound of Angus beef, cheddar, horse radish-Dijon combo that just melts away in your mouth.