Vitamin’s Burger Fest

By vitamin

On the  verge of Summer Solstice, and only a few weeks away from the 4th of July, our team was ready to display their summer-ready culinary talents for our second quarter cook-off. And what’s more summery than a good ol’ fashioned burger fest?

We sharpened our blades and took to the grills to cook up a hot competition for our team. This time, we even had three special guest judges — our clients Ed Brake, David Frankenberger and Lauren Tucker from Ellin & Tucker! They judged us based on creativity, taste and execution — and we loved hosting them!

So who was the burger master, and who got burned? Read on!

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Nikki kicked off the competition with her Banh Mi Baby Burger — a flavorful combination of ground beef marinated overnight in soy sauce, ginger, green onions, garlic and lime juice, slathered in a greek yogurt and sriracha sauce, all wedged between mini brioche buns.

In keeping with the summer theme, Amanda G. made a Paradise Burger. Topped with grilled pineapple, this delicious burger incorporated steak-seasoned ground beef, smoky honey BBQ sauce, lettuce, provolone cheese and bacon, held together by two Hawaiian rolls and a mini-umbrella.

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Next up, Austin wowed us with his Homemade Black Bean Burgers. These mini vegan burgers were made with black beans, onion, garlic, carrots, almonds and sunflower seeds.

Amanda K. made a simple but savory Burger with a Slice — ground beef with a slice of delicious apple.

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Chris’ Bacon Classic had us begging for seconds — a ground beef burger with colby jack cheese, applewood smoked bacon, mayonnaise and horseradish piled on top.

And our last contender, Doug, blew us away with his Mr. D’s Melt-Your-Socks-Off Razztastical Habanero-Infused Spicy Meat Patty (inspired by Guy Fieri). His American grass-fed beef burger was topped with organic raspberries, hot Jamaican habanero, brie cheese and spicy baby arugula — all sandwiched between two potato buns.

So who won?

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… After tallying the scores from our competitors and guest judges, Amanda G.’s Paradise Burger was just too hot to handle. Congrats Amanda G.!

Want to cook up the perfect grill creation for your 4th of July party? Find the winning recipe below!

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Paradise Mini Burgers

1 pound ground beef (80% lean)
1 container of McCormick steak rub seasoning
1 pack of mini Hawaiian rolls
6 stripes of bacon
1 bag mixed sweet butter lettuce
1 can of pineapple juice
1 whole pineapple
1 jar of smokey honey BBQ sauce (any sweet BBQ sauce will do)
6 slices of provolone cheese
1 pack of mini umbrellas
1 George Foreman grill

 

Cut the whole pineapple into small, thin slices (be sure to remove the core). The softer the pieces, the better. Cook the bacon strips and set aside. Mix 1/4 cup of pineapple juice with 1 cup of smokey honey BBQ sauce. Set aside.

Spray the grill with nonstick spray. When grill is hot, place the pineapple slices on top and close the grill lid. Cook for 6-8 minutes or until pineapple has light brown grill marks. Remove from grill and place aside.

Leaving the grill on, lightly season the ground beef with McCormick steak rub seasoning, and mold the beef into small, circular patties. Place patties on grill and close top. Cook for 6 – 8 minutes.

While waiting for the burgers to cook, prepare the buns by cutting each Hawaiian roll in half. Place a small amount of the BBQ / pineapple juice mixture at the bottom of each bun. Place a few pieces of lettuce on top.

When the burgers are done, leave them on the grill with the lid up and place the provolone cheese on top of each patty. Continue to cook them with the lid up and remove patties when cheese has melted. Place patties on buns.

Next, add small slices of bacon to each patty. Add one slice of grilled pineapple on top of the bacon. Finally, keep the burger together by sticking a mini umbrella through each burger and serve.

 

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