Can you build a better burger with 16 ingredients or less?
Simplicity may have been be the key to earning Rosenstein $50,000 in 2005. For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search for America’s best burger, judges looked for entries to include a maximum of 16 ingredients.
“In the past, there had been no limit on the number of ingredients”, said head judge James McNair. “We’re simplifying the contest by paring down the number of items used.”
McNair suggested that contestants reinvent their favorite burger with new and different toppings or show off their ethnic background by incorporating traditional 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 range of exotic flavors from around the world.
So, the question remained, can you build a better burger with 16 ingredients or less? McNair said yes. In the 15 years prior, four grand prize winners used 16 ingredients or less to create their unique burgers. 2005’s $50,000 winner, Barry Rosenstein of Elmhurst, Ill., used a record 35 ingredients to build his Sweet and Spicy Red Fez Burgers.
“All of the judges were very impressed with the taste and presentation of Barry’s burgers, but the length of his recipe was a bit daunting for the average person to re-create,” said Jeffrey Starr, culinary director and executive chef for Sutter Home Winery and Build a Better Burger.
Napa Valley Basil-Smoked Burgers
Makes 6
PESTO MAYONNAISE
- 2/3 cup mayonnaise
- 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, finely chopped
- 2 teaspoons garlic salt
- Vegetable oil, for brushing on the grill rack
- 8 large 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) large tomato slices
- 6 paper-thin red onion slices, separated into rings
- 6 fresh basil sprigs
Directions:
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Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.
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To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.
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When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly 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 lightly. Top each patty with a cheese slice. Cook 1 minute.
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Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.
With 16 ingredients, this burger took the grand prize in 1990.
Enjoy!
RSN
