Ahoy, me hearties! This recipe is inspired by the pirates who roamed the Outer Banks of North Carolina and buried their treasure in chests.
Hi, I am Lexi and I am a native of Philadelphia. I just recently moved to NC after completing my degree in Culinary Arts.
This is a burger I came up with about a year ago, I grew up with my mother making burgers mixed with peppers and onions but the problem was that they were always burnt on the outside and raw in the
With all the fixings from home and all the wilderness from the wild west, this buffalo burger is a savory frontier fantastique.
This burger was inspired by a Cuban recipe called Boliche (or sometimes called Boliche Relleno), which is a beef roast stuffed with Chorizo and other ingredients.
This burger is my take on the French stew, Cassoulet, a dish traditionally loaded
with various meats, white beans and crispy bread crumbs.
Buffalo, pecans, and okra are all foods grown in Oklahoma and they play a prominent role in my recipe.
Summers spent on my grandparents farm in New Jersey are the inspiration for my deliciously decadent local yolkal burger.
This is a great alternative to your traditional hamburger but with a sweet and spicy twist. The bacon adds a bit of smokiness that balances out the sweet glaze.
Living only 15 minutes from Kennett Square, the "mushroom capital of the world", I have been able to experiment with many different varieties of mushrooms.
My husband was born and raised in Dodge City, Kansas. I just love Kansas and love living here in Wichita. I tried to use all of the Kansas ingredients I could think of.
My families loves venison burgers and frys, cant have one without the other. So I took my Dad's classic burger and added the frys right on top.
What's not to love about this juicy burger stuffed with ham and cheese then topped with Canadian bacon and a succulent cheesy shrimp sauce?
The definition of schmeer is â€œa batch of things that go well togetherâ€Â, and that perfectly describes the roasted garlic paprika butter that is slathered all over this beauty.
Hello, My name is Eric. I am a chemist by day and home chef by night. Food is my passion. I constantly watch the food network, much to the dismay of my wife and daughter.
This is the first cooking contest I've ever entered. I love to BBQ, trying different combinations, ajusting to taste. Trying to find what appeals to me and my family is what makes cooking fun.
I feel that their is a vast misunderstaning about dates. They are the small jewels that make this burger so special. It will not question you and every second will be enjoyable