I have combined my love of flank steak with the sweetness of bell peppers to create a burger that gives you the experience of tasting a sweet, smoky steak on a bun.
Hi, I love competition cooking. I first came across Build a Better Burger last year when I was chosen to cook in the competition "Super Seafood Grill Off" where Jeffrey was one of the judges.
The idea for this burger originated from a picnic we had for my niece at one of her soccer games. The original idea was that we were going to have antipasti with some focaccia.
This recipe incorporates flavorful southwestern spices and good-old American favorites for a festive burger combination.
By combining two of my favorite sandwiches, Meatloaf and Burgers, a really good grilled burger results.
My friend and her husband found this burger contest and encouraged me to enter.
My husband and I enjoy Mohambra (Roasted Red Pepper) spread with toasted wheat pita wedges as a snack. The spread may be purchased locally when prep time is short.
Turkey hot sausage combined with ground beef in pasta sauces is wonderful.
Down here on da bayou, we are famous for our poboys and our red beans and rice. We also love a good ole American cheeseburger.
Many Louisiana recipes begin with the phrase "first you make a roux...." which this burger does and include the "trinity"--a mixture of onions, peppers, and celery.
Smoked meats, bold spicy ingredients, fresh vegetables and creamy remoulade sauces are common to South Louisiana foods.
I grew up in a big Italian Family in South Eastern Connecticut. This burger includes all the great classic italian flavors incorporated in the classic american burger! magia!
It's chow time! When I moved from California to Kentucky, I was curious about how my new home state would influence my style of cooking.
Manchac Bayou flows from Ascension Parish to Lake Ponchatrain in New Orleans. Recipes from this area incorporate Spanish, Creole, and Cajun influences as does this burger.