Congratulations to Isaac Hustedt! Isaac's bacon burger made him our grand prize winner at Meijer on Friday for Father Grills Best 2009. Isaac won a gas grill and patio set from Meijer, a Bud Light mini fridge, and the use of a Hyundai Genesis for Father's Day Weekend.
Special thanks to all of our competitiors:
Tim Ritzo
James Glenn
Christopher Herzog
Mark Singleton
Joe Dorman
Tom Hay
Joe Etchill
Thanks to our judges:
Chris Hanken from Sebastians and Lake Pointe Grill
Ray Herrigot from Budweiser
Ryan Lewis from Hickory River Smokehouse
Mike Quimby from Green Hyundai
Tony Turaksy from Turasky's Catering
Here are the recipes of our competitors. Try them out on your grill this Summer.
Isaac Hustedt - 1st Place
Bacon Wrapped Sour Cream and Cheddar Burger Starts with ground beef mixed with garlic, onion, salt, pepper, and Worcestershire sauce. Then it is mixed with sour cream and sharp cheddar cheese, formed into patties and wrapped in bacon.
Joe Dorman
Wild B's Burger -Ground sirloin Burger, -Smoked Bacon, -Pepper jack cheese. -Top burger w/ thinly sliced Bratwurst slices (chips) -Finally sprinkle Brown Sugar & allow to melt before pulling off the grill
Joe Etchill
The Bad Boy Burger Ingredients 4 Tbsp,Worcestershire5# 80/20 Burger, 4x4x1/4 in sliced smoked American or provel mozzarella mix, 1 cup of cooked bacon. A ¼ cup Montreal Seasoning, 1 squeezed lemon, 2 tbsp Soy Sauce, 2 tbsp minced Garlic, 2 tbsp crushed red pepper, Lawry’s Season Salt, Fresh Kaiser roll. Instructions Mix all ingredients but Montreal Seasoning in bowl. Massage burger thoroughly. (For best results -- Set in fridge covered for 30 minutes to 4 hours. If longer than 30 minutes move burger around every 30 minutes so juices do not sit in bottom.) Pattie 4 oz burgers out using wrap. Put a slice of cheese and bacon on every other one. Put plain burger on top of burger with cheese and compress so cheese and bacon is totally covered. This in when you will season to taste with the Montreal seasoning. I like quite a bit because I like the pepper taste. Put between wax paper and put back in fridge. This will help burgers form and make easier to grill. Pull out and get to grilling. You will not want to try to cook to fast because of the hugeness of the burger. Once done lightly toast bun on grill. Cover with chosen ingredients, but you won’t need them to enjoy the goodness. Be careful though the cheese will be hot.
James Glenn
BB Ranch Q Burgers! The best flavor a burger can have! Ingredients Burgers: 8 slices bacon (about 8 ounces) (precooked) 1/2 c of shredded mozzarella cheese 1-3/4 pounds ground beef 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 2 tbsp ranch dressing 1 cup of Sweet Baby Rays BBQ sauce Sandwich: 6 slices American cheese 6 hamburger rolls, sliced 1 lettuce 1 large tomato, sliced 1 jar of sliced pickles Directions 1. Heat gas grill to medium-high heat. 2. Burgers: Crumble cooked bacon. In a large bowl, combine 3/4 cup of the BBQ Sauce, 2 tbsp ranch dressing, shredded cheese, the crumbled bacon, ground beef, garlic powder and pepper. Mix until well combined, then shape into six 4-inch burger patties, each 3/4-inch thick. 4. Grill burgers 5-6 minutes on each side. Flip over, baste each side with BBQ sauce, and grill an additional minute. Top with cheese and continue to grill 1 minute more, or to desired doneness. Meanwhile, prepare rolls: Top each half with mayo, a lettuce leaf, tomato and pickle slice. Once cooked, top each with a burger patty. Serve with remaining sauce on the side.
Christopher Herzog
2 recipes; Traditional ; Dads black and blue burger Minced onion Minced garlic Bacon Blue cheese Worchester sauce Salt Pepper Italian seasoning Topped with caramelized onions and mushrooms (flamed with Bacardi and butter) bacon lettuce and tomato. Lighter side: the gobbler (turkey burger) Ground turkey Mushrooms Red, orange, yellow bell peppers Onion Garlic Pepper Mrs. dash Corn meal Egg white.
Tom Hay
HAPPY HAWIIAN BURGER 1 lb. ground chuck 3 Tblsp. crushed pineapple 2 tblsp. coconut flakes 1 tblsp. ground ginger 1 tblsp. chopped garlic 1 egg - beaten 1 tblsp. Worcestershire sauce 1 tsp. cream of coconut dash - liquid smoke 1/2 tsp. cayenne pepper 1 tblsp. onion powder 1 tsp. paprika salt & pepper to taste. Mix the above ingredients together in a bowl. Form into patties and grill to perfection. Top with an onion slice (Maui onion preferred), tomato slice, American cheese, and Tropical Island BBQ Sauce. TROPICAL ISLAND BBQ SAUCE 2 tblsp. olive oil 2 green onions - chopped 1/2 C. pineapple - minced 1/2 C fresh mango - minced 1 C Ketchup 2 tblsp. red bell pepper - minced 1/2 C cream of coconut 1/2 C guava juice 1/2 C pomegranate juice 1/2 C honey 2 tsp. ground ginger 2 tsp. Worcestershire sauce 2 tblsp. dark molasses 2 tsp. dry mustard 2 tblsp. corn starch salt & pepper to taste. Put the above ingredients in a sauce pan over medium heat - stir until thickens.
Tim Ritzo
2 lbs lean ground beef
1 cup whole wheat bread cut into small squares
2 chopped garlic cloves
½ cup chopped Vidalia onions
½ cup chopped mushrooms
½ cup chopped red pepper
½ cup chopped jalapeños
¼ cup sweet Baby Ray’s bar-b-q sauce
¼ cup blue cheese
Moisten bread with
2 tbls water
2 tbls balsamic vinegar dressing
1tbls garlic powder
2tbls Worchester sauce
1 tbls rosemary/basil mixture
Moisten bread mixture, mix together with other ingredients, and form into patties.
Sprinkle both sides of patties with McCormick GrillMate Montreal Steak Seasoning before placing on grill. Grill to moist & medium or your taste.
Serve with lettuce/tomato/mixed green salad and (warm) grilled asparagus mixed vegetable salad.
Mark Singleton
Scooby Treat
1 lb. 80/20 hamburger
2 ea. King’s Hawaiian Sandwich Rolls
6 strips fully-cooked bacon chopped
1 tablespoon Dale’s Sauce
¼ lb. Italian sweet sausage
1 tablespoon black olives chopped
½ tablespoon wasabi horseradish
8 slices Swiss cheese
Romaine lettuce
Creole seasoning
Makes 2 ½ lb. burgers
Mix bacon, Dale’s sauce, olives, horseradish and sausage together in a small mixing bowl & set aside. Form four patties with the 80/20 hamburger shaped sort of like strawberry shortcakes. Do not over handle the meat to form patties. Place stuffing mix into two of the formed patties. Do not over stuff. Add 2 slices of Swiss cheese (trimmed to fit) in each of the two stuffed patties. Cover the two stuffed patties with the other two patties and seal the edges. Season one side with Creole seasoning. Cook on grill for about 8 minutes each side (for medium rare) and top with two more slices of Swiss cheese with just a couple of minutes left. Garnish with romaine lettuce and serve on Hawaiian rolls.
