I have chosen to use Kobe beef in my burger recipe because it is highly flavorful as well as extremely tender.
When I lived in Southern California, I lived next door to the most amazing Mexican restaurant. The food was unbelievably delicious. One of my favorite things on the menu was the Tacos Al Carbon.
My hometown Fort Worth, nicknamed Cowtown, ranks beef as the number one meat for any entree. This is where the stockyards are, where cows were traded and where the West begins.
What would a burger contest in the year 2008 be without a tribute to the first African American who made U.S. history by being selected as the presumed Democratic nominee?
Banh Mi's top my list as one of the all time greatest sandwiches. The meat options tend to change depending on where you go but the toppings stay constant.
I like how the flavors play off of each other.
I was raised on the gulf coast of Texas. I have always loved the spicy blackened flavor used in Creole or Cajun cooking.
This burger recipe incorporates the best of the fresh flavors of Mexico for an incredible twist on the American classic.
My family has been lucky enough to spend some time in the islands. Throughout the years, I have developed a taste for tropical flavors abundant in many island retreats.