Simpleness could be the key to earning $50,000 this year. For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off, the quest for America's best burger, judges are searching for entries to include up to 16 ingredients.
"In the past, there was no real limit on the number of ingredients," asserts head judge James McNair. "We're expediting the contest by paring down the amount of items used."
McNair implies that competitors reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating standard ingredients from their country of origin.
From shiitake mushroom ketchup, Cuban pickle salsa and banana duck chutney to tzatziki with feta, Creole honey mustard and chermoula mayo, winning burgers have included a range of exotic flavors from all over the world.
So , the question remains, are you able to build a better burger with 16 ingredients or less? McNair announces yes. During the past 15 years, four grand prize winners used 16 ingredients or less to create their unique burgers. Last year's $50,000 winner, Barry Rosenstein of Elmhurst, Sick, used a record 35 ingredients to build his Sweet and Spicy Red Fez Burgers.
"All of the judges were terribly impressed with the taste and presentation of Barry's burgers, but the length of his recipe was a bit disconcerting for the average person to re-create," says Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger. "For 2006, we want burgers that are creative, yet accessible to everyday cooks."
McNair advocates reading "Build a Better Burger," released by Ten Speed Press last year, to see all the previous winning recipes thru 2004 and get tips on cooking burgers on the grill.
Build a Better Burger accepts entries from May 15, 2006 to August 21, 2006. For complete contest entry rules, visit build abetterburger.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. Build a Better Burger isn't open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger barbecuing cook-off on Sep 30, which may be judged by a famous panel of chefs.
Build a Better Burger is sponsored by Sutter Home Family Vineyards, State Cattlemen's Meat Association, the California Avocado Commission, Colavita Olive Oil, BBQs Galore, Grey Poupon, Snyder's of Hanover and Kettle Chips.
Napa Valley Basil-Smoked Burgers
Makes 6
PESTO Mayonnaise
2/3 cup mayo
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, chopped finely
2 little spoons garlic salt
Vegetable oil, for brushing on the grill rack
8 huge 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) massive tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or heat a gas griddle to medium-high.
Blend the mayonnaise and pesto in a tiny bowl and mix well. Cover and cool until required.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a giant bowl. Handling the beef as little as possible mix well. Divide the mixture into 6 equal portions and mold them into patties to fit the rolls.
When the grill is prepared, brush the rack with vegetable oil. Toss basil sprigs at once onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. In the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese cut. Cook 1 minute.
Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato cut, an onion slice and a basil spray. Add the roll tops and serve.
With 16 ingredients, this burger took the grand prize in 1990.
"In the past, there was no real limit on the number of ingredients," asserts head judge James McNair. "We're expediting the contest by paring down the amount of items used."
McNair implies that competitors reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating standard ingredients from their country of origin.
From shiitake mushroom ketchup, Cuban pickle salsa and banana duck chutney to tzatziki with feta, Creole honey mustard and chermoula mayo, winning burgers have included a range of exotic flavors from all over the world.
So , the question remains, are you able to build a better burger with 16 ingredients or less? McNair announces yes. During the past 15 years, four grand prize winners used 16 ingredients or less to create their unique burgers. Last year's $50,000 winner, Barry Rosenstein of Elmhurst, Sick, used a record 35 ingredients to build his Sweet and Spicy Red Fez Burgers.
"All of the judges were terribly impressed with the taste and presentation of Barry's burgers, but the length of his recipe was a bit disconcerting for the average person to re-create," says Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger. "For 2006, we want burgers that are creative, yet accessible to everyday cooks."
McNair advocates reading "Build a Better Burger," released by Ten Speed Press last year, to see all the previous winning recipes thru 2004 and get tips on cooking burgers on the grill.
Build a Better Burger accepts entries from May 15, 2006 to August 21, 2006. For complete contest entry rules, visit build abetterburger.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. Build a Better Burger isn't open to residents of California or Utah. Ten finalists will be flown to the Napa Valley to compete in a burger barbecuing cook-off on Sep 30, which may be judged by a famous panel of chefs.
Build a Better Burger is sponsored by Sutter Home Family Vineyards, State Cattlemen's Meat Association, the California Avocado Commission, Colavita Olive Oil, BBQs Galore, Grey Poupon, Snyder's of Hanover and Kettle Chips.
Napa Valley Basil-Smoked Burgers
Makes 6
PESTO Mayonnaise
2/3 cup mayo
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, chopped finely
2 little spoons garlic salt
Vegetable oil, for brushing on the grill rack
8 huge 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) massive tomato slices
6 paper-thin red onion slices, separated into rings
6 fresh basil sprigs
Prepare a medium-hot fire in a charcoal grill with a cover, or heat a gas griddle to medium-high.
Blend the mayonnaise and pesto in a tiny bowl and mix well. Cover and cool until required.
To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a giant bowl. Handling the beef as little as possible mix well. Divide the mixture into 6 equal portions and mold them into patties to fit the rolls.
When the grill is prepared, brush the rack with vegetable oil. Toss basil sprigs at once onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. In the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese cut. Cook 1 minute.
Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato cut, an onion slice and a basil spray. Add the roll tops and serve.
With 16 ingredients, this burger took the grand prize in 1990.
About the Author:
If you are visiting Toronto and happen to make your way to the money district in Toronto, you must visit the Gabardine Toronto. Many are convinced that it has the best Burger Toronto.
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