One-Pound Stuffed Burger
Hash House A Go Go's signature One-Pound Stuffed Burgers are "stuffed" with applewood-smoked bacon and mashed potatoes between two Angus beef patties. The West Coast outfit has locations in San Diego, Las Vegas, and Chicago.
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5

While there are always a few extra steps when making Baja fish tacos, this shrimp recipe from Olé Restaurant Group is packed with so many exciting flavors that it can't be missed.
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5

A horseradish-infused vodka? We're in. The Bloody Mary is made at Chapel Tavern and 40 Mile Saloon in Reno, Nev., by Duncan Mitchell. 
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5

They don't call this a Porkopolis for nothing. Packed with pork loin, forest ham, and sausage, this signature sandwich served at Paul Brown Stadium has fans cheering for more than just their Cinncinati Bengals. 
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5

Egg Salad and Bacon Cups
I love egg salad and for this competition, I was challenged to come up with a creative way to enjoy it. Naturally, I decided to do something that looks like cupcakes (because I love cupcakes) and something that involves bacon (because... bacon). I'm quite pleased with the end result. It was easy to prepare and the end result was delicious. The wonton wrappers are almost like chips in this recipe, serving as a scoop of the egg salad, and these would make great appetizers for your next party or get together. 
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4.5

I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own. However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. So, when I set out to create my bánh mì, I knew that I could not hope to recreate an traditional version that would do those sandwich shops justice. I set out to create my own version. This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch. But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece. Click here to see 8 Tasty Lunch Ideas for Work.
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4

Vietnamese Vermicelli Bowl (Bùn)
This simple, refreshing dish that's a staple in many Vietnamese restaurants around the world was one of my favorite things to order when eating out in Little Saigon in Orange County, Calif. It can be thought of as a "noodle salad" — vermicelli noodles are served on top of a bed of lettuce and herbs, pickled daikon and carrot, and topped with some type of grilled meat — traditionally pork in the Hanoi style, lemongrass grilled beef, grilled chicken, or grilled shrimp. Then, it all gets topped with a fish-sauce based "dressing" that gets mixed in just before eating. Delicious. If you plan on whipping this up again quickly in the future, make a double batch of dressing to cut down on prep time. Click here to see 7 Easy Sriracha Recipes.
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4

Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal. 
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4

Chef Lance Fegen serves up these oyster devils at Houston’s BRC Gastropub, which give a simple deviled egg recipe a major kick from a crunchy fried oyster and a slice of bacon on top. The idea of an indulgent deviled egg gets taken to a whole new level with these bad boys. 
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3.333335

Oyster Po'Boy
Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce. Freshly shucked oysters are best of course (use whatever is most local to your area to maximize freshness), but you can also purchase pre-shucked oysters in the seafood section of the grocery store if you don't want to go to the trouble of shucking your own oysters. See all oyster recipes. Click here to see How to Make the Ultimate Po'Boy.
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3

Chicken Shawarma
Chicken shawarma is a popular sandwich in the Middle East. It is basically a wonderful roasted chicken that has been marinated in an amazing yogurt spice mix, wrapped in pita bread with some pickles, fries, and tahini or garlic sauce. The secret to a chicken shawarma sandwich that is as good as — if not better than — your favorite Middle Eastern restaurant is the spice mix. Mastic is one of the key players in that spice mix; you can find it at Greek or Middle Eastern stores. Buying a little will go a long way because it is used in very small amounts in recipes (it does wonders when added to ice cream or rice pudding). This particular recipe for chicken shawarma came after a lot of experimenting and trying different recipes. The spice mix and cooking the onions and tomatoes with the chicken in the last five minutes (as opposed to using them raw) makes this sandwich a family favorite after the first bite. If you want to add a smoky taste to the chicken, a trick I learned from my aunt is to get some tin foil and make it like a little plate. Heat a little piece of coal, and when it starts turning red, put it on the tin foil plate. Next, add a little piece of butter on top of the coal. It will start to smoke. Put the tin foil cup on top of the chicken shawarma in the pot and cover it for five to 10 minutes. The chicken will have a smoky flavor, almost as if it were grilled.
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2.92857

When you load toppings onto a burger, they often fall off. My inside-out stuffed burgers mix the toppings into the meat, giving you a whole new experience of smoky-flavored turkey bacon, Cheddar, and meaty portobello mushrooms in every bite. 
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2.666665