Simplicity might be the secret to earning $50,000 this year. For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off, the search for America’s best burger, judges are looking for entries to incorporate a maximum of 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 mayonnaise, winning burgers have included a variety of exotic tastes from across the world.
Therefore the question remains, can you build a better burger with 16 ingredients or less? McNair claims yes. In the past 15 years, 4 grand prize winners used 16 ingredients or less to make their unique burgers. Last year’s $50,000 winner, Barry Rosenstein of Elmhurst, Ill, utilized 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 counsels reading “Build a Better Burger,” published by 10 Speed Press last year, to see all of the prior winning recipes through 2004 and get tips on cooking burgers on the griddle.
Build a Better Burger accepts entries from May 15, 2006 to Aug 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 is not open to people living in California or Utah. 10 finalists will be flown to the Napa Valley to challenge in a burger griddling cook-off on September 30, which should be judged by a renowned panel of cooks.
Build a Better Burger is financed by Sutter Home Family Vineyards, Countrywide Cattlemen’s Beef Organisation, the California Avocado Commission, Colavita Olive Oil, Bbq's Galore, Gray 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, thinly sliced
2 teaspoons garlic salt
Plant oil, for brushing on the griddle rack
8 huge fresh basil sprigs, moistened with water
6 massive 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 griddle with a cover, or preheat a gas grill to medium-high.
Mix the mayonnaise and pesto in a small bowl and mix well. Cover and chill 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 griddle is ready, brush the rack with plant oil. Toss basil sprigs without delay onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast gently. Top each patty with a cheese slice. 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.
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