Last Call: Submit Your Build A Better Burger Recipe Today.
Are you a hamburger hotshot or a burger connoisseur? Can you whip up a vegetarian variety or add a cultural spin to the handheld American classic? If you’ve got a concoction worth sharing, now is your chance to show off your skills with the 25th annual Build A Better Burger contest.
For your entry, you may choose to reinvent a favorite burger with exciting new toppings, turn a classic dish into a burger, add elements of an ethnic background, or surprise us with a completely new concept in burgers.
While you’re busy grilling up ideas for a brand new burger iteration, take a bite out of last year’s winning recipe for some well-done inspiration.
The Heart and Seoul of Korea Burgers
Created by Harrison Wheeler from Boynton Beach, Florida
Pair with: Sutter Home Zinfandel
Peanut Basil Slaw
2 cups shredded Napa cabbage
1/4 cup chopped Thai basil
1/4 cup minced roasted red pepper
1/2 cup candied peanuts, chopped
3 tablespoons rice vinegar
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
1/3 cup gochujang
2 cloves garlic, finely minced
1 cup mayonnaise
8 ounces spam, cut into thin, 1-inch long matchsticks
2 pounds ground beef (75% to 80% lean)
1/4 cup minced green onions
1 clove garlic, finely minced
1/2 teaspoon finely minced fresh ginger
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Morton’s kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 King’s Hawaiian Original Hamburger Buns
6 leaves red leaf lettuce
1 1/2 cups chopped plain rice cakes (roughly 1-inch pieces)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the peanut basil slaw, combine all of the ingredients in a large bowl. Cover and refrigerate. Drain before serving.
To make gochujang mayo, combine all of the ingredients in a small mixing bowl. Cover and refrigerate.
To make the crispy spam, heat a large skillet over medium-high heat. Add the spam and cook for 5 minutes or until crispy, stirring occasionally. Transfer to paper towels to drain.
To make the patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions, and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to lightly toast.
To assemble the burgers, spread a layer of gochujang mayo on the cut sides of each bun. On each bun bottom, place a leaf of red leaf lettuce, some crispy Spam, a few pieces of rice cake, a patty and an equal amount of peanut basil slaw. Add the bun tops and serve.