Build A Better Burger With 16 Ingredients Or Less
Below is a MRR and PLR article in category Food Beverage -> subcategory Cooking.
Build a Better Burger with 16 Ingredients or Less
Can You Create the Perfect Burger in 16 Ingredients?
Simplicity might just be your ticket to winning $50,000 this year! Celebrating its 16th anniversary, the Sutter Home Build a Better Burger Contest is on the hunt for America's best burger, capped at a mere 16 ingredients.
“In previous contests, there wasn’t a limit,” explains head judge James McNair. “This year, we’re honing in on simplicity by reducing the number of allowed ingredients.”
McNair encourages participants to reinvent their favorite burgers with fresh toppings or reflect their heritage using traditional ingredients. From shiitake mushroom ketchup and Cuban pickle salsa to tzatziki with feta, previous winners have showcased diverse flavors from around the globe.
Can you rise to the challenge of crafting a superior burger with such a limit? McNair believes you can. Over the past 15 years, four grand prize winners have successfully kept their creations under 16 ingredients. Last year's winner, Barry Rosenstein from Elmhurst, Illinois, used an ambitious 35 ingredients in his Sweet and Spicy Red Fez Burgers ?" impressive yet complex.
"Barry's burgers wowed the judges with their taste and presentation, but the recipe was quite daunting for the average cook," notes Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger. "In 2006, we want creative burgers that everyday cooks can master."
McNair suggests reading "Build a Better Burger," published by Ten Speed Press, to explore past winning recipes and gain insights on grilling techniques.
Entries for Build a Better Burger will be accepted from May 15, 2006, to August 21, 2006. For rules, visit buildabetterburger.com or send a self-addressed stamped envelope to: Build a Better Burger, Sutter Home Winery, P.O. Box 248, St. Helena, CA, 94574-0248. Unfortunately, the contest is not open to residents of California or Utah. Ten finalists will travel to Napa Valley for a cook-off judged by renowned chefs on September 30.
The contest is sponsored by Sutter Home Family Vineyards, the National Cattlemen's Beef Association, California Avocado Commission, Colavita Olive Oil, Barbeques Galore, Grey Poupon, Snyder's of Hanover, and Kettle Chips.
Napa Valley Basil-Smoked Burgers
Serves 6
Pesto Mayonnaise
- 2/3 cup mayonnaise- 2 tablespoons prepared basil pesto
Patties
- 2 pounds ground sirloin- 1/4 cup Zinfandel
- 1/4 cup minced fresh basil
- 1/4 cup minced red onion
- 1/4 cup fresh Italian bread crumbs
- 8 sun-dried tomatoes packed in olive oil, finely chopped
- 2 teaspoons garlic salt
- Vegetable oil, for brushing on the grill rack
- 8 large fresh basil sprigs, moistened with water
- 6 large seeded sandwich rolls, split
- 6 slices Monterey Jack cheese
- 6 red leaf lettuce leaves
- 6 (1/4-inch-thick) large tomato slices
- 6 paper-thin red onion slices, separated into rings
- 6 fresh basil sprigs
Instructions
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. Combine mayo and pesto in a small bowl; refrigerate.
3. Mix sirloin, Zinfandel, basil, onion, bread crumbs, tomatoes, and garlic salt in a large bowl. Form into 6 patties.
4. Brush grill rack with oil. Toss basil sprigs onto the fire. Cook patties for 5 to 7 minutes on each side. Toast rolls on the grill's outer edges. Add Monterey Jack cheese to the patties in the last minute.
5. Spread pesto mayo on rolls. Assemble with lettuce, patties, tomato, onion, and basil. Top with roll lids and serve.
This award-winning recipe made a mark in 1990 with just 16 ingredients!
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