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View Full Version : Build a better Burger Contest - $50K top prize


BrooklynQ
04-24-2006, 09:32 PM
Sutter Wines is about to start it's annual Build a better Burger Contest - $50K top prize. They start taking entrys on May 15th and stop August 15th.

Professional chefs (someone who derives more than 75% of their income employed in the culinary arts as a chef) are ineligible to enter.

While I know this isn't BBQ - it's close - it's a grilling contest! And it pays damn well.

Cmon guys - Mista, I'm talking to you and the rest of us - one of us should take this thing.

Build A Bette Burger Contest. (http://www.buildabetterburger.com/home.html)

MilitantSquatter
04-24-2006, 09:51 PM
I'll give it a shot BQ.... I agree wyou ...we should all send something in and see what happens... you never know !! Seems like all it takes to start is to send in a great recipe once submission date starts on 5/15.

Problem is there are so many directions you can go in and now I'll have a hard time falling asleep thinking about some great burger that I've never tried making yet...

icemn62
04-25-2006, 06:34 AM
No neeed for you guys to enter. I have the winner already lined up to go. And I need the money:)

rbsnwngs
04-25-2006, 06:55 AM
i was thinking about entering some belly bombers as a recipe

Bossmanbbq
04-28-2006, 10:00 PM
Sutter Wines is about to start it's annual Build a better Burger Contest - $50K top prize. They start taking entrys on May 15th and stop August 15th.

Professional chefs (someone who derives more than 75% of their income employed in the culinary arts as a chef) are ineligible to enter.

While I know this isn't BBQ - it's close - it's a grilling contest! And it pays damn well.

Cmon guys - Mista, I'm talking to you and the rest of us - one of us should take this thing.

Build A Bette Burger Contest. (http://www.buildabetterburger.com/home.html)

I hear your call BrooklynQ, Ill send in my entry, what the hell ...

Bossman
chuckmarting@bossmanbbq.com

qman
04-28-2006, 10:20 PM
I would love to enter, but I know I could not handle the stress and fast pace of the final cook-off, so I will sit this one out and be a cheerleading section for you guys.
I think they always have the final cook-off in Calif., so the brethern out there may have an advantage.
Go get em.!!!!!!!

Bigmista
04-29-2006, 09:02 AM
This was the winning recipe:

http://www.buildabetterburger.com/images/title_sweet.png

This burger celebrates the collaboration of our American burger with the bold and vibrant flavors of Morocco.
It perfectly balances sweet and spicy and always leaves my guests asking for the recipe. The signature touch of red food color to paint the roll tops is a tribute to my grandfather, who would always take us kids to see the Shriners’ Circus where it seemed like everyone was wearing a red fez.
Barry Rosenstein, Elmhurst, Illinois

Ingredients

Marrakesh Carrot Salad :

Juice of 1 lemon
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon honey
1 teaspoon chopped fresh flat-leaf parsley
2 tablespoons Colavita Extra Virgin Olive Oil (http://www.colavita.com/)
1 pound carrots, peeled and grated
Chermoula Mayonnaise:

1/2 cup chopped fresh cilantro
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon harissa (North African hot sauce)
Juice of 1 lemon
1 teaspoon kosher salt
6 tablespoons Colavita Extra Virgin Olive Oil (http://www.colavita.com/)
1 cup mayonnaise
Patties:

1 1/2 pounds ground chuck
1/2 pound merguez (North African-style lamb sausage), casing discarded
2 ounces dried apricots, diced
2 ounces dried dates, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint
2 teaspoons harissa
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
3 ounces red food coloring
3 cups shredded romaine lettuce
Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the carrot salad, combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well and refrigerate until serving.
To make the chermoula mayonnaise, combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Remove the mixture to a small bowl and fold in the mayonnaise. Refrigerate until serving.
To make the patties, combine the beef, merguez, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of the chermoula mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a patty, and an equal amount of the carrot salad. Add the roll tops and serve.
Makes 6 burgers
Barry Rosenstein, Elmhurst, Illinois



Any contest where the winning burger has carrot salad, raisins and mint in it, is not a brethren contest. Way too she-she for me.

TexasGuppie
04-29-2006, 10:27 AM
Any contest where the winning burger has carrot salad, raisins and mint in it, is not a brethren contest. Way too she-she for me.


Doesn't strike me as a recipe that would allow for any margin of error (BBQ'n does.)
Doesn't seem like there would be much time for beer drinkin' or margarita machine tendin' (BBQ'n does.)
I bet they don't let lazy hound dogs lay around at your feet while you are makin' the foo-foo burgers (BBQ'n does.)
Raisins and mint sound like somethin' those vegetarian types eat. I'd be surprised if that danged thing tasted any good to anyone outside of Napa Valley.As for me, I'll eat a brisket sammich.

Ken

willkat98
04-29-2006, 01:29 PM
A friend of mine was one of the 10 finalists the first year.

All expenses paid trip to Cali in November.

He didnt win, but had this bleu cheese/cranberry burger that was pretty damn good (although when he turned around I ditch the cheese).

Sawdustguy
04-29-2006, 06:06 PM
Call me a traditionalist, call me old fashioned or call me a farking idiot. A hamburger is grilled chop meat on a bun with your choice of condiments such as pickles, onions or relish. To me, with adding all that other fancy crap, it's not a hamberger anymore.

qman
04-29-2006, 07:48 PM
Call me a traditionalist, call me old fashioned or call me a farking idiot. A hamburger is grilled chop meat on a bun with your choice of condiments such as pickles, onions or relish. To me, with adding all that other fancy crap, it's not a hamberger anymore.

I am with you, Guy, but we both are farking idiots if we think we are going to win a "burger cooking contest" in California wine country with that recipe. What will win there will bear just about as much resemblence to a real burger as Tony Roma's does to real BBQ.