The degree of chile hotness, when ordering food in New Mexico is, "Red or Green?".
Sausage and burger together. can't be beat!
My husband and I were talking about what type of burger I should make for the contest over some cocktails. We thought of this type of burger. It was fun to make.
My husband and I both love grilled sausage and grilled burgers. I created this recipe to satisfy both of our cravings.
Just as the name states this one is over the top. I am a little confused as to which type this is so I will enter it in both. I am using 100% beef but it is topped with a crab cake.
The following burger was inspired from a year of living abroad in central Europe when I was twenty years old.
When my grocer started carrying locally raised ground buffalo, I was immediately intrigued. I am always looking for healthier alternatives for my family without sacrificing taste and consistency.
This burger is all beef yet gives you twist by adding flavors of the Islands.
I jokingly refer to these burgers as my "feta insteada chedda burgers". The inspiration came from my love of all things Mediterranean, especially feta cheese and calamata olives.
This burger is so light and refreshing tasting. It has a combination of sweet and savory with a delightful taste of the grilled pineapple and canadian bacon.
This recipe comes blends my Wisconsin and Slovak heritages. The bratwurst is cooked in the traditional Wisconsin way – boiled in beer and onions.
My name is Rick and I have been grilling various meats for over 17 years.
Everything is better with a little guiness, cheese, sausage, beef and bacon.
A tender beef & veal burger topped with sautéed chanterelle mushrooms, crumbled bacon, and endive served on a grilled French baguette with Dijon aioli.
I came up for the idea for this burger becuase of my love for mexican food and my passion for grilling.
I have been a vegetarian for 22 years and happily married to a meat-eater for 15 years, with two children with eating preferences somewhere in the middle.