Jan Norris: Food and Florida

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Need Burger Recipes for 4th of July? Hit Build-a-Better-Burger Contest Winners

July 3rd, 2011 · No Comments

Looking for a great burger for your 4th of July cook-out? Brose the dozens on the Build-a-Better-Burger contest site and take a spin with one of the mulit-thousand-dollar winners.

Sutter Home Winery in California puts on the Build-a-Better Contest that’s celebrating its 20th year. It pays out $100,000 for winners. (Burger cooks: Find out all about the contest here.)

The BaBB web site features something called a “Burger Base”” – you plug in what fillings you want and ingredients, or even a wine you want to pair with it, and you’ll get a recipe to fit that profile.

The 2010 winner was a Strawberry BBQ Bacon Burger, made with a strawberry barbecue sauce – unique on its own and a good one to have in your barbecue sauce recipe file. Jaeger Stoltz of Seattle took home the top prize.

Burger Beast another source

The Burger Beast web site written by a Miami food blogger also is a great source for recipes and reviews about local burger joints.

He reported on the BaBB Contest held in Miami last year; it’s his photo of the winning beef burger I’m sharing here.

Strawberry BBQ Bacon Burger /photo courtesy Burger Beast

Here’s the recipe.

Strawberry BBQ Bacon Burgers

For the Strawberry BBQ Sauce

  • 1 pound fresh strawberries, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • 1 tablespoon dark molasses
  • 2 tablespoons brown sugar

For the Burger patties

  • 2 1/4 pounds ground chuck (20% fat)
  • 2 tablespoons soy sauce
  • 1 tablespoon ground black pepper
  • 1 cup coarsely chopped fresh parsley
  • 12 strips thick-cut smoked bacon

For the Strawberry salad

  • 1/2 cup thinly sliced red onion
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 cups mixed salad greens
  • 1/2 cup chopped or torn fresh basil leaves
  • Remaining sliced strawberries from making sauce
  • 4 ounces gorgonzola or or other blue cheese, crumbled
  • 1 tablespoon olive oil
  • Pinch of salt
  • Vegetable oil, for rubbing on the grill rack
  • 6 thick slices Gruyere cheese
  • 6 brioche hamburger buns, split

To make the sauce, place 2/3 of the strawberries in a blender; reserve the remaining berries for the salad. Add the tomato paste, mustard, vinegar, olive oil, Worcestershire sauce, salt, black pepper, and red pepper flakes to the blender and pulse until smooth, about 1 minute. Pour the mixture into a fire-proof saucepan and place on a gas grill over medium-high heat. Add the molasses and brown sugar and bring to a slow boil, stirring often, then remove from the heat, cover with foil, and keep warm.

To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents it from becoming too dense. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.

Cook the bacon in a fire-proof skillet on the grill over medium-high heat until browned. Drain on paper towels to remove excess grease. Set aside.

To begin preparing the salad, combine the onion, vinegar, salt, and sugar in a small bowl and set aside at room temperature to quick-pickle the onions. Combine the greens, basil, and remaining strawberries in a bowl, cover, and refrigerate until assembling the burgers. Keep the crumbled cheese chilled until assembly.

Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. Top each patty with the BBQ sauce then a slice of the Gruyere cheese, cover the grill, and cook for 1 minute longer. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, top each bun bottom with a patty and two strips of the bacon. Lightly drain the pickled onions, add to the mixed greens along with the crumbled cheese, and toss to combine. Drizzle the salad with the olive oil, sprinkle with the salt, and toss again lightly. Pile a handful of the salad on the top of each bacon-topped patty; if a few bits fall off, there is no problem—these are little treasures for later. Spread a little more BBQ sauce on the toasted sides of the bun tops and place on top of the salad.

Makes 6 burgers.

Tags: Contests · Holiday cooking · Recipes

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