“Create the Perfect Burger”  Contest Official Rules

No Purchase Necessary

To Enter: Simply fill out a 8 ½” x 11” sheet of paper with the following information typed:  your name, date of birth, complete address, daytime phone number,  the words “Create the Perfect Burger” , and your original burger recipe (An original recipe is the product of one's own mind and is NOT a copy or imitation.  If the recipe is derived from a previously published one, it MUST have at least three (3) significant ingredients that are different (added, subtracted or changed). Be sure to include the recipe name, all measurements, ingredients and cooking procedures. Mail your entry to: Create the Perfect Burger Contest, New York Beef Industry Council, PO Box 250, Westmoreland, NY 13490 or email jotoole@nybeef.org. Contest ends July 31, 2008, and entries must be received no later than August 4, 2008 with a postmark date of July 31, 2008. All materials submitted become the property of New York Beef Industry Council and will not be returned. Streetmarc Advertising & Marketing, LLC and New York Beef Industry Council  are not responsible for lost or misdirected entries.

Rules and Regulations: Burger recipes must be original. Burgers must be made with only beef (85% to 95% lean) or veal; other food (option items) can be mixed in with the burger meat. Burger must have the form of a sandwich and must have a bun made of any type of bread product. Recipe must allow for six (6) burgers to be prepared and cooked within one (1) hour on a gas grill. By entering your recipe, all finalists agree to participate in the cook off competition on August 26, 2008 at the New York State Fair.

Prizes:  One (1) Grand Prize will be awarded consisting of one (1) gas grill. One (1) most dynamic use of cheese prize, and three (3) runner up prizes. Prizes are not redeemable for cash. Winner may not substitute or transfer prizes.

Judging: Up to ten (10) Finalists will be selected by a panel of judges to compete on August 26, 2008. Finalists will be notified by August 8, 2008 and may be required to execute and return an affidavit of eligibility and a liability/publicity release within 7 days of notification or finalist may be forfeited and awarded to an alternate winner. Each finalist will receive one free parking pass and two free admission passes. Winner gives sponsor and store full rights to use their name and likeness for advertising and promotional purposes without additional compensation, unless prohibited by law. The New York Beef Industry Council is responsible for overseeing awarding of prize. All recipes become the property of the New York Beef Industry Council, National Cattleman’s Beef Association, New York Propane Gas Association and the American Dairy Association and Dairy Council, Inc. Decisions are final. All ingredients and cooking utensils including grills for the cook off will be supplied by the NYBIC.

Who Can Enter: Contest open to legal U.S. Residents from the state of New York, who are 18 years of age and older. Not eligible to enter are: employees of National Cattleman’s Beef Association, Penn Traffic, New York Propane Gas Association, American Dairy Association and Dairy Council, Inc. and their immediate family members, their respective parent and affiliated companies, subsidiaries, advertising and promotional agencies, food professionals such as chefs, food writers, or those who create recipes for pay.


RECIPE GUIDELINES:   

Meat Options:
ONLY BEEF!  85%, 90% or 95% lean beef.  Ground Veal can be used as well, either as a stand alone or mixed with ground beef.

Cheese Options:
Only Cheese produced from Cow's Milk (Goat's milk cheese is not allowed)
Provolone, Muenster, Swiss, American, Cheddar (Sharp/Mild), Mozzarella, Jack, Pepper Jack, Parmesan, Romano, Blue Cheese
(more than one can be used and can be mixed with the meat)

Topping Options:
Lettuce or other greens, Tomatoes, Onions, Pickles, Bacon, Mushrooms,
Peppers (hot, mild, sweet), Olives, Avocados, Fruits, Chives, Vegetables, Other
(more than one can be used, toppings can be mixed with the meat)

Condiment Options:
Ketchup, Mustards, Mayo, Dressings, Pesto, Tomato Based Sauces, Cream Based Sauces, Relish, Horseradish, Hot Sauce, BBQ Sauce, Chutney, Salsa 
Sour Cream, Fresh herbs and spices, other
(more than one can be used, condiments can be mixed with the meat)

Bread Options (to create the form of a sandwich effect, this is a MANDATORY INGREDIENT)
Bread (French/Italian), rolls, buns, croissants, focaccia,
tortillas (corn/flour ), pita breads

GOOD LUCK!