My name is Greg and I am a Scientist living in The Woodlands TX just north of Houston. I have entered a few cooking contests in the past, but the Build a Better Burger is a personal goal of mine.
I came up with this burgur while talking to my mom about her favorite sandwhich an italian sausage with peppers and onions.
This recipie is influenced by the tastes of Cuba and Miami. The ground pork patty is infused with the flavors of mojo, and the finished product is an homage to Cuban sandwiches.
The use of Sutter Home Gewurztraminer wine is what makes this recipe special!
This is a high protein burger topped with a unique salsa; very different but very appealing.
You'll never guess the surprise flavor comes from crushed pretzels
My friends stared at me curiously when I first created this burger because I was spreading vanilla frosting on the buns.
My husband and son cannot get enough of these burgers. Please enjoy my Beef and Pork Burgers.
I love my mothers sausage and pepper sandwiches. When her homemade sausage runs out I make my burger version.
The combination of miso and lime in this glaze really adds a unique flavor to an already tasty pork burger.
I came up with this idea at a collage football game.
I am from a cuban family. So this burger is a take on the famous cuban sandwich. I hope you enjoy it as much as my family and I have.
The PB&J Burger No it’s not what you think! This burger was inspired by a hot day and Pad Thai. I think you’ll find it quite tasty!
You haven't lived till you've wrapped your lips around one of these Smokin Sweet Hog Burgers. It's like a little piece of hog heaven brought to you by the BBQ Gods.
Being of Italian heritage, we love to grill our favorite foods (sausage, eggplant, peppers, cheese) and have our friends over to enjoy the food and of course drink Sutter wine.
This burger is inspired by my favorite sandwich to order in Philadelphia, the roast pork sandwich. More than anything it is inspired by the Dinicks version in Reading terminal market.
This is a recipe I've dabbled with for about six months.
Inspired by a grilling recipe that's a favorite of me and my fiance...