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Finalist Recipe #7: - GRAND PRIZE WINNER
Brian Lee
Manlius, NY 13104
“CAB BURGERS”
Ingredients:
1 750ml Cabernet Sauvignon
¼ cup minced shallots
9 tablespoons unsalted butter, room temp
2 tablespoons brown sugar
1 tablespoon minced fresh rosemary
2 lbs 95% ground beef
1 teaspoon salt
½ teaspoon ground black pepper
Vegetable Oil
1 cup packed grated extra-sharp white cheddar cheese
6 4 ½ “ square focaccia
Tomatoes
2 cups arugula
Procedure:
1. Boil wine and shallots in saucepan until reduced to ¾ cup; about 20 min. Add 1 T butter and brown sugar; wisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 T butter and rosemary in small bowl and set aside.
2. Prep grill; mix beef, salt, pepper and 1/4c wine/shallot mix in bowl. Form burgers into 5” rounds’ brush grill w/oil, grill burgers until brown on bottom (3min) Turn and brush w/ wine shallot mix. Continue grilling until cooked desired temp, continue to turn and baste. Sprinkle w/ cheese on last turn.
3. Spread cut side of bread w/ rosemary butter, grill cut side down until golden brown @ 2 min.
Finalist Recipe #2 – “JUICIEST BURGER” – Zebb’s WINNER
Mark Murray
Watertown, NY
“PORTABELLA STUFFED CHEESEBURGERS”
Ingredients:
2 lbs 85% ground beef
3 tablespoons Worcestershire Sauce
1 ½ teaspoons salt
1/3 teaspoon freshly ground pepper
1 ½ tablespoon garlic powder
1 cup portabella mushrooms, chopped
1 cup shredded sharp cheddar cheese
6 slices of sharp cheddar cheese
6 large hamburger buns, split
Ketchup
Mayo
1 Red Onion
1 head romaine
2 tomatoes
Procedure:
1. Preheat grill on HIGH
2. In large bowl mix ground beef, Worcestershire sauce, salt, pepper, and garlic powder. Form into 12 thin burgers. Evenly distribute the mushrooms and the shredded cheese onto six of the burger patties. Cover with the remaining burgers and gently re-form making sure the edges are sealed into 6 burgers.
3. Lightly spray the cooking grate with cooking oil to prevent sticking, and reduce the heat to medium. Place the burgers on the grill and cover, turning once, until the burgers are done. About 8 minutes for medium and 12-14 minutes for well-done burgers. With 2 minutes remaining, place the cheese slices on the burgers and place the buns on the grill to toast.
Finalist Recipe #3 – “Most Dynamic Use of Cheese” – ADADC Winner
Norbert Lukacs
Camillus, NY
“LUKE’S GLORIFIED GOURMET BURGER
Ingredients:
2 lbs 85% lean beef
1 ½ cup fresh white mushrooms
1 large Vidalia onion
8 strips raw bacon (thick cut)
4 tablespoons fresh parsley
2 tablespoons Old Bay Seasoning
2 tablespoons Seasoned Salt Mix
1 jar minced garlic
1 tablespoon black pepper
6 thick slices of Mild Cheddar (yellow)
6 thick slices of Provolone
6 soft Kaiser Rolls
3 tablespoons butter
½ cup mayo
6 large leafs of Iceberg Lettuce
1 tablespoon Olive Oil
Process:
1. Mushrooms and onions are diced into small cubes; sauté on grill using olive oil in small pan.
2. Remove onions and mushrooms from pan, leave juices; bacon is cooked more than half way
3. Chop bacon into small pieces
4. Separate beef into 6 equal portions, the garlic, seasonings, parsley, bacon, and black pepper are added and mixed; shape into burger patties
5. Spread butter on Kaisers, lightly toast
6. When burger is almost done; spread onion and mushroom bits evenly on top of burgers
7. Put cheddar and provolone on burger immediately over onion/mushrooms
8. Spread mayo on bottom of Kaiser w/ one piece of lettuce
Finalist Recipe #4 – “Southwest Flavor Burger” Fresno’s Favorite
Scott J. Kurdziolek
New Hartford, NY
Mexican Burgers
1 lb 95% lean ground beef
½ bell pepper diced
½ onion diced
1 egg
½ cup Corona beer
juice ½ lime
½ cup bread crumbs
1 tbsp Worcestershire sauce
3 tbsp taco seasoning
4 pickled hot cherry peppers diced
1 brick cheddar cheese
½ tbsp salt/pepper
Topping
1 cup salsa
1 cup sour cream
Rolls
6 hard rolls
Cook the pepper and onion in the Corona beer over low heat to soften. In large bowl place beef and all other ingredients, except cheese, and blend together. Once peppers and onions have cooled add them to the mixture and blend in. Break apart into six helpings. Pad each helping into a burger. Cook on well sprayed no stick grill, add cheese on top when almost done, mix salsa and sour cream in small bowl, and serve on hard roll topped with the mixture.
Finalist Recipe #9 – “Consumer Friendly Burger” – P&C’s Pick
Laurie Rupracht
Mexico, NY
“LAURIE’S BEEFY ONION BURGERS
Ingredients:
2 lbs ground beef
2 envelopes Lipton beefy onion soup mix
¼ cup Worcestershire Sauce
1 tablespoon A-1 steak sauce
1 tablespoon ketchup
6 onion rolls
1 large tomato
1 can Cream of Mushroom Soup
Butter, garlic salt, iceberg lettuce, tomato.
Procedure:
1. Mix all ingredients together (except soup) set in fridge for 1 hour
2. Grill burgers, when almost done top with spoonful of cream of mushroom soup, grill about 5 minutes more.
3. Serve with tomato and lettuce
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