This is my Thanksgiving burger for the summer time BBQ. There is nothing like eating the leftovers Turkey sandwiches, the day after Thanksgiving.
I just absolutely love visiting New England in the autumn when the leaves are changing. Itâ€™s so beautiful and the air is so crisp.
The ingredients say it all! Country Ham, Vidalia Onions, Mustard Greens and Coca-Cola...can you get any more southern?
This is a great local American burger because it incorporates many of the great products specific to the Midwest, and is a hearty burger that fits the food culture of the region.
My recipe includes two things that Washington State is known for - salmon and apples.
I like to use all local ingredients to keep the burgers fresh. There is nothing better than sitting out on the deck mid-autumn as the leaves are changing, with the cool crisp air on your face.
The Fall Season, which is a wonderful but fleeting season in Florida
I love the taste of hickory smoke. Where there is good smoke, there is good BBQ. There is nothing like the smell of wood burning for hours in someone's backyard.
I spend a lot of time traveling for work overseas. I absolutely love to buy the spices from the country I am visiting and create some American favorites with my new International spices.
This burger puts the flavors of Miami on a bun. Citrus and garlic pork, jicama and plantain chips for an unexpected sweetness and crunch.
I was born and raised in Indiana, which truly is the heartland of America. I’ve definitely tried to bring together a lot of great Indiana-based ingredients in this Big Ten burger.
Cool nights in the South can mean only one thing….it’s time for friends to gather, football to be watched, and good food to be eaten!
I entered the contest for the first time last year with a fairly complicated Indian-inspired burger with several exotic ingredients.
The aromatic flavors of the Yucatan were introduced to me by Diana. I have put together ingredients and techniques that truly complement each other and put a new twist on the American burger.