This recipe came to me when I was having friends over for a BBQ and swim party. I wanted to serve burgers that came already assembled, because I didn’t want to clutter the table with condiments.
Moroccan food is so interesting with it's varied blend of spices. Tried it using ground lamb to make burgers and it was very appetizing.
I have always been addicted to the bold fresh flavors found south of the border.
I had so much fun working on this entry since it was the first time I have entered a cooking contest. I truly love to cook and especially for others.
A Greek inspired twist on a gyro. Still portable, but with a different texture.
This burger has a combination of exotic tastes put together. Garlic, fresh herbs, spicy organic lettuce, and special cheese, bread and a grilling process make an incredible burger.
A more Eastern version of my favorite beef burger. Flavorful under a veil of pomegranate glaze with carmelized fennel and a salsa of blood orange and mint.
The Built Better Version of my favorite Beef Burger. Walnut crust, Lamb, Tabbouleh, Pomegranate wine glaze. Melted Haloumi cheese.
I wanted to create a burger that employs Greek flavors, but in a fresh and exciting way. So I created the Santorini Lamb Burger (Santorini is a beautiful Greek island).
Love most things greek, and my daughter loves the movie & the soundtrack to Grease... So I decided to bring these two things together on a bun!!!
Fresh spearmint and Smithfield country bacon bring southern flavor to juicy lamb burgers.
I live in an area that has been nicknamed the Emerald Valley. It is beautiful and fertile and full of surprises.
I am passionate about the deep, concentrated tomato flavor of sundried tomatoes and the briny richness of feta cheese.
I love the food of Morocco. When you combine the unique fragrance of the spices and some fruity goodness, you truly get some delicious North African flavors.