Say Hello to the Fifty Dollar Burger

Karl Holl

Burgers are one of the heroes in the hi-lo movement, offering the “lo” side of the equation with their familiar, beloved format. Wild Rye at Brasada Ranch, a restaurant that highlights Central Oregon cuisine, takes the “hi” side to new levels in the aptly named Fifty Dollar Burger. Built on a sesame-seeded bone marrow brioche bun (made with housemade bone marrow butter and smoked buttermilk), the burger stars a Black Angus beef patty. Lavish touches include smoked provolone, Bordelaise onions, truffle aïoli, maple-cured foie gras torchon and a dusting of edible gold atop the crowning bun. Classic add-ins include butter lettuce and housemade bread-and-butter pickles. The burger buddies up to ranch powder-dusted fries.

“When I was developing the menu for Wild Rye, I thought it would be appropriate to have a burger that was the ‘King of All Burgers,’” says Karl Holl, executive chef. “The price tag, along with the corresponding name, give it a must-try factor. It’s definitely not a burger you want every day, but it sure is the one to splurge on.”

Read more Best of Flavor 2025