No Purchase Necessary 

To Enter: Go to:  Under Art and Home, Culinary

Rules and Regulations: Burger recipes must be original. Burgers must be made with only Beef (85%, 90% or 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, 2014 at the New York State Fair. 


One (1) Grand Prize will be awarded consisting of one (1) $500 Tops Grocery Card, 2nd Place: $100 Tops Grocery Card, 3rd Place $50 Tops Grocery Card. Winner may not substitute or transfer prizes. 


Up to five (10) Finalists will be selected  to compete on August 26, 2014. Finalists will be notified by August 9, 2014 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.  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 Council is responsible for overseeing awarding of prize. All recipes become the property of the New York Beef, National Cattleman’s Beef Association and Tops Markets. Decisions are final. All ingredients and cooking utensils including GAS grills for the cook off will be supplied by the NYBC. 

Who Can Enter: Contest open to legal U.S. Residents from the state of New York, who are 18 years of age and older, under 18 must have a parent cook with them. Not eligible to enter are: employees of National Cattleman’s Beef Association, Tops Markets,  and 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

Cook-off Details



Copyright 2014 New York Beef Industry Council. All rights reserved.