Award-winning burgers .... click and cook

From the folks at Marx Foods in Seattle:

Would you be willing to try a Peanut Butter and Jelly Burger? If your taste buds are more mature than that, then how about an ostrich burger topped with an orange, olive and honey salsa? Or how delicious do fresh mozzarella, Campari tomatoes and basil oozing out from a sirloin burger sound? Our burger recipe contest just closed and we received a ton of very creative, to say the least, recipes!

The winning burger recipe (below) from our “Build the Best Burger Recipe Contest” is Hoisin Ginger Burgers with Lime Pickled Onions entered by Marc, author of No Recipes.

It was apparent people put a lot of time into creating their recipes. Some of our favorite titles included:

• My Big Fat Greek Burger (ground lamb mixed with fresh mint and rosemary, sandwiched between pita and finished with a cucumber, yogurt and mint dressing)

• Oh La La! Burgers (figs, walnuts, caramelized shallots and brie make this a delectable turkey burger)

• Under the Tuscan Sun Burger (think Italy with Parmesan cheese, ciabatta bread, fresh tomatoes and pancetta) If you ever find yourself in a burger rut or want to impress family and friends with a new twist on the classic meal, check out our inventory of 119 burger recipes. Every recipe entered in our contest can be found at our Blog.

Out of 119 recipes, Hoisin Ginger Burgers with Lime Pickled Onions, submitted by Marc from No Recipes came out as the best burger!

Hoisin Ginger Burgers with Lime Pickled Onions

This makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.

for the patty:

1 lb of lean organic ground beef

1 green onion minced

2 cloves garlic minced

1 Tbsp minced cilantro

1 tsp minced ginger

1 Tbsp hoisin sauce

1 tsp sesame seed oil

1 tsp soy sauce

1/8 tsp ground white pepper

for the pickled onions:

1/2 red onion sliced into thin rings

1 tsp kosher salt

2 Tbsp water

juice from 1/2 a lime

for assembly:

brioche rolls (or other slightly sweet soft rolls) sliced

gruyere cheese sliced

sliced tomatoes

salad greens

sweet Thai chili sauce

Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you’re ready to cook them.

For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Squeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.

Grill/fry/broil the patty to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.

To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth

Marc will win his choice of 10 lbs. of burgers and Palm Leaf Dinnerware … so he’ll have a stash of eco-friendly plates to serve all those burgers on.

Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli, entered by Hillary Omdal of Team O from Bothell, WA came in at a very close second.

We had an awesome variety of burgers entered using ingredients ranging from bison to black beans. Several ethnic recipes were entered including Indian, Thai, Italian and Himalayan burgers. And have you ever had a Peanut Butter & Jelly burger? You can now … check out comment #94.

All the recipes are indexed by burger type and comment number. Once you get to the original post, just scroll down to find the index. All the recipes are in the comment section. View all the recipes here.