When a Bison Burger Meets a Deli Sandwich: The Italian Stallion
“It’s all the favorite things I want in a deli sandwich mixed with a burger.” That’s how Guy Fieri summed up the Italian Stallion at Burger Me, a top-notch burger joint in downtown Truckee that’s built its reputation on simple, fast, and fresh.
But don’t let “simple” fool you. When Guy laid eyes on this creation, he immediately called it out: “I don’t know about the simple because that’s a pretty big burger.”
The Origin Story
Burger Me exists thanks to a happy accident. Owner Marcus Burger (yes, that’s his real name) was working for a nonprofit and looking for a presence in downtown Truckee when he stumbled upon the perfect space. “This has a humongous refrigerator, plenty of storage, and room for a burger joint,” he explained. Now he and buddy Tom Farina are cranking out burgers done right, using organic and local ingredients with a commitment to freshness—every burger goes on the grill only when the order comes in.
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Building the Italian Stallion
This isn’t your average burger. It’s what happens when you cross a bison patty with an Italian deli sandwich, and the execution is precise. The foundation starts with a house-made cabernet vinaigrette—cabernet vinegar whisked together with extra virgin olive oil, fresh diced shallots, kosher salt, and black pepper.
The protein is free-range bison, which Tom explained offers “a stronger beef flavor” while being leaner than traditional beef. The patty gets seasoned simply with salt and pepper, then hits the grill. The flip timing? Watch for the juice to rise to the top—that’s when it’s ready.
Then comes the deli treatment: fresh mortadella and Genoa salami, both sliced in-house (Guy joked there “needs to be like a guard walking with us when we come back from the slicing”). The burger gets topped with provolone cheese, the cold cuts, lettuce, tomato, pickle, and hot chopped Boston peppers, finished with that cabernet vinaigrette.
The Proper Way to Eat It
Guy learned there’s actually a technique for tackling this beast. Tom taught him “the hunch”—you lean over the plate, elbows above your wrists, so the grease doesn’t drip down into your pits. After the demonstration and a proper bite, Guy’s verdict was clear: “That’s delicious man. So you get the hot of the burger, the hot chili pepper, but right in the middle—championship cold cuts.”
Tips from the Kitchen
Know when to flip: Don’t guess on burger timing. Wait for the juices to pool on top of the patty—that’s your visual cue.
Temperature contrast matters: The magic of the Italian Stallion comes from layering hot and cold—a sizzling burger topped with cold, sliced deli meats creates a textural and temperature experience you don’t get from an all-hot sandwich.
Quality buns make a difference: Guy called their buns “dynamite” and “fantastic”—don’t overlook this component.
Beyond the Stallion
The menu goes beyond this signature creation. Guy also spotted the Caprese burger with fresh vegetables and a barbecue bison option. If you’re into creative burger builds, this falls into the same spirit as the 15-INCH Homewrecker Hot Dog at Hillb—places that take familiar formats and push them into unexpected territory.
For more Triple D destinations featuring bold flavor combinations, check out our restaurant directory to plan your next food road trip.