The Bobcat Bite
6 of 18
When this former trading post and gun shop became a restaurant in 1953, customers used to throw scraps out the back door for local bobcats to feed on (no one's quite sure if the shop's other products were then used to shoot them). In any case, the sharpest bite these days belongs to the six-table joint's green chile cheeseburger. Made with a mixture of chuck, shoulder, and sirloin, the thick patties are hand-formed and topped with chopped sautéed chiles and white cheddar. Co-owner John Eckre claims "the slow burn of the hot chiles causes endorphin production and a slight rush," but get here early to experience it. Bobcat is known to run out of beef in the evenings, and if that happens, the only rush you'll experience will be a frantic attempt to find another burger half as good in the area.
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