BBB

Inspired by an Asian barbecue sauce consumed at the cabin this weekend, I’m sure that THIS YEAR is my BBB year. Past entries which didn’t win include:

• 2003 Red White and Bleu Burger with roasted red peppers, grilled white onions and bleu cheese on an all American bun… for the patriotic burger eater
• 2003 Smokey Club Burger, with bacon, caramelized onions, avocado, and smoked gouda on sourdough bread…like a California club-sandwich, burger style!
• 2003 Tzatziki Burger with Cucumber Yogurt Sauce and Avocado
• 2005 Bonjour Burger with Grilled Brie and Roasted Red Pepper Dijon
• 2005 Oaxaca Mole Burgers with Roasted Corn Relish and Avocado

And now for the first of the 2006 entries…

SUTTER HOME "BUILD A BETTER BURGER"

The Rules: The contest is open to U.S. residents, except for residents of California and Utah, aged twenty-one (21) years or older. Recipes may be submitted in two categories: Beef Burgers and Alternative Burgers. To qualify in the Beef Burgers category, the patties must contain at least 75% beef (not veal). All burgers must be composed of grilled patties served on buns or other bread products. Every component of the burger must be placed between the bun or bread pieces. Side dishes and garnishes to plates are not allowed. A maximum of 16 ingredients will be allowed for each recipe. Oil for greasing grill rack should be listed in the proper place in the ingredients list but will not be counted as one of the 16 ingredients.



The Prize: Sponsors will provide round-trip coach airfare for each Finalist and a guest (guest must be twenty-one years of age or older) from the gateway city nearest the Finalist’s home to a major airport near Napa Valley and accommodations for two nights for the Finalist and a guest (double occupancy). In addition, Sponsors will provide $100.00 in American Express Gift Checks towards car rental expense for travel to and from Napa Valley and $125 cash for meals and miscellaneous expenses.

A Grand Prize Winner for the Best Beef Burger will receive a cash prize of $50,000 and a gas grill from Barbeques Galore valued at $3,299. A Best Alternative Burger Winner, who will receive a cash prize of $10,000

The Entry: Inspired by the hot/cold sensory delight of Banh Mi sandwiches, this recipe combines a flavorful ginger barbecue sauce with ground sirloin and matches the final burger with crisp daikon and carrot pickle and a bright cilantro-lime mayonnaise. Served in the French-Vietnamese style with toasted baguette.

Vietnamese Burgers (real name witheld for contesting purposes)

3 limes
½ cup mayonnaise
¼ cup chopped cilantro
4 teaspoons molasses, divided
3/4 cup peeled, shredded daikon radish
3/4 cup peeled, shredded carrot
1 bunch green onions, all of white and 2-inches of green chopped fine
1 tablespoon peeled, minced fresh ginger
1 teaspoon peeled, minced fresh garlic
1/4 cup ketchup
1 tablespoon Grey Poupon® Dijon Mustard
3/4 teaspoon Chinese 5 spice powder
3/4 teaspoon chili powder
1 teaspoon salt
2 pounds freshly ground sirloin
Vegetable oil for greasing grill rack
6 6-inch pieces baguette, each split lengthwise

Preheat a gas grill to medium-high.

Prepare cilantro-lime mayonnaise by removing ½ teaspoon green peel from lime using a zesting tool. Combine mayonnaise and lime zest in a small bowl. Squeeze the juice from all limes into a separate bowl. Add 1 tablespoon lime juice and chopped cilantro to mayonnaise and stir. Cover cilantro-lime mayonnaise with plastic wrap and refrigerate. To make the daikon and carrot pickle, mix 2 tablespoons lime juice and 2 teaspoons molasses together in a medium bowl. Toss shredded daikon and carrot in lime juice-molasses mixture, cover with plastic wrap and set aside for at least 15 minutes.

To make burger patties, in a large bowl, mix together finely chopped green onion, ginger, garlic, ketchup, Grey Poupon® Dijon Mustard, remaining 2 teaspoons molasses, Chinese 5-spice powder, chili powder and salt. Add ground sirloin to bowl and handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into oblong patties to fit the split baguette.

Brush the hot grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, about 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, carefully place the split baguette pieces, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of the cilantro-lime mayonnaise over the cut sides of the toasted baguette. Use a slotted spoon to drain and scoop 1/4 cup of the daikon and carrot pickle on each baguette bottom. Top with burgers. Add the baguette tops and serve.

Makes 6 burgers