$100 K Burger Recipe Contest Down to Final Rounds
Imagine receiving $100,000 just for grilling up the ultimate burger. That’s what the winner of the Sutter Home Build a Better Burger® Recipe Contest, the longest-running and highest-paying burger-making contest in America, will get after the 10 finalists compete in a burger smack-down this spring. The competition, which has been going on for over 20 years, will judge the 10 burgers (five beef and five non-beef) on originality, creativity and taste.
“The best thing about the contest is that it is accessible to everyone,” said -Wendy Nyberg, Vice President, Marketing of Sutter Home. “Our winners have included teachers, mothers, doctors, artists and casual cooks all over the country.”
This year’s burgers feature a wide variety of juicy recipes, from truffle beef burgers with caramelized balsamic onion jam,to burgers stuffed between slices of French toast, and sour apple pork burgers. The contest features a wide variety of burger masters too, like a legally-blind former composer who will go head-to-head against his son in this year’s contest.
This year’s finalists are ready for some stiff competition. Here are some tasting notes from the competitors:
“I was going for sort of a tropical island feeling. So I chose tuna, and citrus always pairs well with fish. The flavor is bold and bright,” said Kelly Randall who created the Barbados tuna fillet burgers.
“I am trying to hit every aspect of taste with this burger: sweet, salty, bitter, umami, acidity, as well as smokiness, savoriness, spiciness,” said Michael Cohen, whose creation is the Chipotle Bacon Maple Jam Burger.
Each of the finalists are simply home cooks who love getting creative in the kitchen. They will serve up their prized patties on May 17th in St. Helena, California, and the winner will take home the much-coveted $100,000 prize. Last year’s winner, was Erin Evenson, from Brooklyn, NY who won with her “7 Train Caramelized Green Curry Burgers with Crispy Watercress Salad, Roasted Cashews, and Minted Basil Aioli.”