{"id":39293,"date":"2018-10-13T13:20:18","date_gmt":"2018-10-13T19:20:18","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=39293"},"modified":"2026-04-05T12:47:11","modified_gmt":"2026-04-05T18:47:11","slug":"grassburger-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=39293","title":{"rendered":"Grassburger – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Grassburger, The Best in Durango Now in Albuquerque<\/figcaption><\/figure>\n

For nearly a decade, television viewers have been subjected to a very successful advertising campaign depicting contented cows talking and singing about the pleasures of life in sunny and warm California. The slogan for the \u201chappy cows\u201d campaign\u2019 is \u201cGreat cheese comes from happy cows. Happy cows come from California.\u201d The campaign would have you believe the cows are happy because they feast and frolic on a diet of delicious grass from verdant hillsides and not on troughs full of grains which don\u2019t taste quite as good. I don\u2019t know about cows being happier because they graze on grass, but can certainly attest to being a happier diner when enjoying a diet of grass-fed beef.<\/span><\/p>\n

Generations of New Mexicans, particularly from the more verdurous northern villages, find the notion of grain-fed cattle heretical. All our cows are grass-fed thanks to open-range grazing laws which allow carefree cows to traipse up and down the streets in search of unfenced (or poorly fenced) yards in which the grass does appear to be greener. In the late spring when mountain snows have started to melt, many ranchers herd their cattle into the mountains where meadowlands near the timberline are abundant. In fall when the cows are returned, they\u2019re more corpulent, their fatted frames more ready for winter\u2019s angry bite.<\/span><\/p>\n

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Grassburger on a Very Busy Saturday<\/figcaption><\/figure>\n

For the first nineteen years of my life, virtually all the beef my family consumed was grass-fed. I was well into my teenage years before the first burger from the legendary McDonald\u2019s crossed my lips. Despite the enthusiastic build-up on commercials aired by the three stations (KOB, KGGM, KOAT) picked up by our rooftop antenna back in the dark ages, the burger\u2014especially the beef\u2014was a huge disappointment. It was obvious the \u201cbeef\u201d on my inaugural Big Mac wasn\u2019t raised on high mountain pastureland. It didn\u2019t have the rich, earthy-grassy flavor of grass-fed beef to which we were accustomed and it wasn\u2019t nearly as lean and juicy. The difference was more than just discernible, it was significant. <\/span><\/p>\n

Alas, most of the beef we\u2019ve had since leaving Pe\u00f1asco has been of the grain-fed supermarket variety. Though we\u2019ve become accustomed to it, it\u2019s always a treat to partake of grass-fed beef. When we heard a new Durango-based hamburger restaurant by the name \u201cGrassburger\u201d had launched in Albuquerque\u2019s Far Northeast Heights, my Kim thought she\u2019d read my snarky little mind. She bet me a burger my review would center on another meaning for the word \u201cgrass,\u201d a meaning our neighbors in the great state of Colorado use synonymously with a very popular, recently-made-legal cash crop that\u2019s not fed to cattle. She even suggested I incorporate one of Colorado\u2019s nicknames on my review\u2014the \u201chighest state.\u201d<\/span><\/p>\n

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Half-Pound Green Chile Jack Burger<\/figcaption><\/figure>\n

Though my Kim lost our bet, we both won. Grassburger is the real deal, a proud purveyor of 100-percent grass-fed beef procured from Rain Crow Ranch in Missouri, a haven for happy, humanely-raised, healthy cows. Grass-fed beef has all the qualities health-conscious diners value and the flavor burger aficionados crave. Not only does grass-fed beef have a lower fat content than its more heavily marbled grain-fed bovine brethren, it\u2019s got a greater nutritional value and is replete with healthy Omega-3s, antioxidants and vitamins. Unlike grain-fed cattle which are confined to pens and fed a diet rich in corn (much of which is genetically modified), grass-fed cattle spend their lives feasting on hay in winter and fresh grass in the summer before heading to market.<\/span><\/p>\n

There are eight burgers on the Grassburger menu including a black bean burger sure to please vegans and a green chile Jack cheeseburger New Mexicans will love. At the risk of being accused of snarkiness, the green chile is certified New Mexican true and through. It\u2019s not that stuff Coloradoans call green chile. All burgers are served with lettuce, tomato, pickles, raw onion and Grassburger\u2019s signature chipotle mayo on a potato bun. There are several add-ons for diners who wish to build their own burgers. Burgers are available in single- or double-beef sizes and are formed into four-ounce patties with an 80\/20 mix of meat and fat. <\/span><\/p>\n

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Chedda Burger with Fry Mix-Up<\/figcaption><\/figure>\n

Also on the menu is a farm-fresh farm salad constructed from seasonal greens and fresh vegetables and served with your choice of house-made, gluten-free dressings (lemon vinaigrette, tahini, buttermilk ranch, green chile ranch and balsamic vinegar). Four “bowls”\u00a0 offer an alternative way to enjoy beef, turkey or the vegan black bean offering.\u00a0 Vanilla, chocolate and chocolate non-dairy ice cream shakes are available as are fountain sodas in several handcrafted flavors (the black cherry and root beer are fantastic). Naturally you can\u2019t have burgers without fries. Grassburger offers hand-cut sweet potato or russet potato fries made from potatoes grown in the region.<\/span><\/p>\n

13 October 2018<\/strong>: The green chile Jack burger<\/strong><\/em> is\u2026(drumroll please) outstanding! Order a half-pounder (two patties) to maximize your enjoyment of the grass-fed beef which is griddled to about medium-well and has a discernible exterior caramelization. Though leaner and less marbled than grain-fed beef, the Grassburger is moist, rich and absolutely delicious. We went through so many napkins, it brought to mind Wendy\u2019s \u201cHot and Juicy<\/a><\/strong>\u201d commercials from the 1970s. Any piquancy (and there isn\u2019t much of it) is as much courtesy of the chipotle mayo as it is the green chile. Other ingredients (tomato, lettuce, pickles, raw onion) are fresh and crisp. The potato bun is sweet and moist, a perfect canvas for a superb, high-quality burger.
\n<\/span><\/p>\n

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Another view of the half-pound green chile Jack burger<\/figcaption><\/figure>\n

13 October 2018:\u00a0 <\/strong>Some may argue that because of its easy “melting” qualities, American cheese is the only cheese which should grace a burger.\u00a0 That may be a bit short-sighted.\u00a0 Flavor should always be the prime consideration as to what cheese to use on a burger!\u00a0 Grassburger obviously has flavor, not meltedness, in mind by offering two burgers with Cheddar.\u00a0 One is the Chedda’ Burger<\/strong><\/em>.\u00a0 The other is a Bacon Chedda’ Burger. Want another argument for Cheddar?\u00a0 Cheddar is real cheese, allowed to age naturally.\u00a0 American<\/a><\/strong> is artificially processed and technically doesn’t<\/span> even qualify as real cheese.\u00a0 Okay, enough with my dour diatribe.\u00a0 Get the Chedda’ Burger!\u00a0 It’s excellent!
\n<\/span><\/p>\n

Grassburger is the first expansion market for the Durango-based operation. It\u2019s located at the Heights Village on Montgomery just east of Juan Tabo. It\u2019s a destination all grass-fed beef aficionados and burger lovers should program onto their GPS navigation systems. Now, if only they served grass-fed steak.<\/span><\/p>\n

Grassburger<\/strong>
\n11225 Montgomery, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 200-0571
\nWeb Site<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 13 October 2018
\n1st VISIT<\/strong>: 20 March 2016
\n# OF VISITS:<\/strong> 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $ – $$
\nBEST BET<\/strong>: Green Chile Cheeseburger, Chedda Burger, Chocolate Shake, French Fries<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For nearly a decade, television viewers have been subjected to a very successful advertising campaign depicting contented cows talking and singing about the pleasures of life in sunny and warm California. The slogan for the \u201chappy cows\u201d campaign\u2019 is \u201cGreat cheese comes from happy cows. Happy cows come from California.\u201d The campaign would have you believe the cows are happy because they feast and frolic on a diet of delicious grass from verdant hillsides and not on troughs full of grains which don\u2019t taste quite as good. I don\u2019t know about cows being happier because they graze on grass, but can certainly attest to being a happier diner when enjoying a diet of grass-fed beef. Generations of New Mexicans, particularly…<\/p>\n","protected":false},"author":1,"featured_media":39303,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,25,141,5631],"tags":[],"class_list":["post-39293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-burgers","category-new-mexico","category-very-good"],"yoast_head":"\nGrassburger - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=39293\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grassburger - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"For nearly a decade, television viewers have been subjected to a very successful advertising campaign depicting contented cows talking and singing about the pleasures of life in sunny and warm California. The slogan for the \u201chappy cows\u201d campaign\u2019 is \u201cGreat cheese comes from happy cows. Happy cows come from California.\u201d The campaign would have you believe the cows are happy because they feast and frolic on a diet of delicious grass from verdant hillsides and not on troughs full of grains which don\u2019t taste quite as good. I don\u2019t know about cows being happier because they graze on grass, but can certainly attest to being a happier diner when enjoying a diet of grass-fed beef. 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Please take a few minutes to tell me what you think. 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