Laura Ligos' winning Strawberry Jam & Goat Cheese Burger
Ingredients: 4 1/4 pound 90/10 patties, griddle-cooked 4 plain English muffins, toasted 1 cup kimchi (prepared) 1 cup prunes, soaked in warm water overnight and drained 1 T. white miso paste 1/4 cup creamy peanut butter 1 T. sambal oelek 8 frozen onion rings, cooked as per instructions
In food processor, combine prunes and miso. Divide mixture among English muffin bottoms. Top with burger patties. Divide kimchi, then onion rings equally among burger patties. Combine peanut butter and sambal oelek with spoon, and divide mixture evenly among English muffin tops. Place tops on burgers and enjoy immediately.
Ingredients: 1 potato bun 6 oz lean ground beef (split into 2 patties) 2 slices American cheddar cheese ½ cup red cabbage, sliced thinly ¼ avocado, sliced and fanned out 2 sheets of mini roasted seaweed (nori) 2 T mayonnaise 1 T sriracha
Directions: Lightly butter the inside of the potato bun. Toast on a skillet or cast iron pan until golden brown. Set aside. Grill both beef patties on one side for 4 minutes. Then ﬂip and add cheese on top. Cover with lid and grill for another 4 minutes. Mix together mayonnaise and sriracha in a small bowl. Assemble the burger in this order: bottom bun, 1 T spicy mayo, ½ the red cabbage, one beef patty, the remaining cabbage, second beef patty, avocado, seaweed sheets, 1 T spicy mayo, then top bun.