I came up with this burgur while talking to my mom about her favorite sandwhich an italian sausage with peppers and onions.
An easy way to make an Italian classic portable.
A Greek inspired burger that fits in its own pocket for easy picnic portability.
This burger was inspired by my love for savory food and our local farmer’s market.
This delicious variation of hamburger uses pork to light up your taste buds!
My family loves sausage & peppers. I decided to twist it a bit for a change and serve it burger style. It was a hit so I decided to enter it.
This is a welcome change from the usual hamburger.
In the South and Alabama in particular, pork and BBQ are king. So, I decided to create a burger that just screams Alabama BBQ.
This is a recipe we use on skewers of pork regularly and I just tried it as a burger and it worked.
Cool & Crisp Big Bleu Burger is a delightful treat with its layers of cucumbers and dill on a warm summer day.
Growing up, southwestern food choices were always a favorite. This recipe marries the ingredients and flavors of pork posole stew with a burger.
Growing up, soutwestern flavors were always a family favorite. This recipe marries the flavors of pork posole stew with a grilled burger.
Italian Sausage has always been a favorite in our Italian Family. We have stuffed this italian sausage mix in Hot peppers, so I thought of this alternative as a burger.
This spicy burger illustrates the great blend of cultures represented in the New Orleans French Quarter and includes a spicy pork burger on a French roll topped melted manchego cheese and a fresh t
This spicy burger illustrates the great blend of cultures represented in the New Orleans French Quarter and includes a spicy pork burger on a French roll topped with melted smoked provolone cheese,
When I think of the heartland of America, I think of the good ol’ county fair. The fair is where delicious food combines with contests and fun of all sorts.
This is a favorite at The Tampa Bay Bucks tailgate parties (GO BUCKS). I moved to Tampa Bay area from New York in 1986. In New York sausage and peppers are made the Italian way.
Growing up in Cincinnati with four very German grandparents, the scents of German meat and cabbage along with Rye Bread is something that everyone remembers.