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Perfect Burger Recipes 2013

Perfect Burger Recipes 2013

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Perfect Burger Recipes 2013
Perfect Burger Recipes 2013

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Published by: Time Warner Cable News on Aug 27, 2013
Copyright:Attribution Non-commercial


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Finalist #1 -All-Star
David Briggs
Lyons, NY
David won the 2008! David is using his winning recipe with a few “tweaks” of perfection.
Ingredients:Peppy-Burger Mix Ingredients:
2 pounds 85-90% lean ground beef3/4 cup Stout Beef1 teaspoon Salt1/2 teaspoon Pepper
“Peppy” Filling Ingredients:
 6 pickled Peppadews, chopped10 jalapeno slices (canned), chopped1.5 cup extra sharp cheddar cheese, grated
Peppadew Sauce Ingredients:
1/2 cup mayonnaise1/2 cup sour cream10 pickled Peppadews and juices, chopped fine
Bacon-onion Topper:
1 medium/large Sweet onion10 strips bacon, cut into 1 inch squaresRemaining Stout Beer6 Crusty Rolls
1. Mix all
burger mix
” ingredients in large bowl and from into 12 equal patties.
2. Spread “filling” ingredients evenly on 6 of the beef patties. Top with remaining 6patties, forming pockets of “filling” between 2 patties. Be sure to seal edges to prevent
filing from escaping during grilling.3. Sear burgers on each side, reduce heat and cook to 160 degrees.
4. Meanwhile, prepare “sauce” and “toppers”:
 5. Fry bacon until crisp. Remove bacon and drain the pan leaving a slight amount. Sautéonions until caramelized in the bacon pan. Pour remaining (approx ¼ cup of remaining stout)stout beer in the pan and cook until reduced by half.6. Stir in the bacon.7. Toast rolls on grill. Serve the grilled burgers with the onion-bacon topping and agenerous dollop of chipotle-peppadew sauce on warm toasted rolls!**If you really like cheese on your burger you can add a slice of cheese.
Finalist #2
All-StarShirley Gawlik
Ice Cream All Beef Burger
Shirley won our 2012 competition. Shirley will be using her winning recipe!
2 lbs. 90% lean fresh New York State ground beef1/2 cup roasted red onion finely chopped1/2 cup red sweet roasted pepper finely chopped2 cups fresh spinach2 tomatoes1/4 cup parsley2 garlic cloves minced1/2 cup Italian breadcrumbs1 egg1/4 cup ketchup1/2
cup Perry’s
vanilla ice cream1 T Worcestershire sauce1 tsp salt1 tsp pepper6 Hard seeded or onion roll buns
1 cup pesto1/4 cup vanilla ice cream
1. Mix together all ingredients from the ingredient list and form into patties. Cook onmedium heat, until burger is 160 degrees internal temp2. Mix together sauce ingredients3. Time to build your perfect ice cream burger. Toast hard roll or onion roll4. Pile high with fresh spinach, roasted red sweet peppers, tomato and grilled red onion.5. Top with the pesto ice cream sauce.
 Finalist #3
All StarMark Wierzbicki
New and Improved Veal Oscar Burgers
Mark won our 2011 competition! He is using his winning recipe, but with someimprovements!
2 pounds ground veal8 fresh basil leaves1/2 tsp Sage3 cloves Chopped garlicSalt & Pepper (to taste)4 Tablespoons red wine3 Tablespoons olive oil/divided4 ounces shredded cheddar cheese1/3 cup grated Parmesan/Romano cheese1/4 cup Italian Bread Crumbs5 Tablespoons grated Vidalia Onion1/2 pound asparagus1 pound cooked crab8 Tablespoons butter12 Slices of Bacon1 package of Hollandaise Sauce (Knorr)6 Italian Rolls6 Slices of Swiss CheeseGarlic Powder
1. Combine veal, basil, garlic, powder, wine, cheddar cheese, parmesan, salt and pepper,bread crumbs, 1.5T olive oil, onion and form 6 patties.2. Grill burgers, covered, 8 to 10 minutes (over medium heat on preheated gas grill,covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into centerregisters 160°F, turning occasionally.3. Toss asparagus in olive oil, salt and pepper and grill until tender

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