1st Place: The Annexation of Puerto Rico!

1^st Place:

The Annexation of Puerto Rico!
(Makes 1 BIG Burger)
By: Frankie Heath

1/4 lbs Ground Chorizo
1/2 lbs Ground Sirloin
1/4 tsp orange chipotle seasoning
1/4 tsp black pepper
1/4 tsp dark chili powder
1/2 tsp dark brown sugar
1/2 tsp creamy horseradish
1 tsp sweet bourbon glaze
1 tsp Worchester sauce
1 finely chopped garlic clove
2 Tbsp finely chopped red onion
1 Tbsp finely chopped candied jalapenos
1 egg white
1/2 C crushed tortillas chips
All hand Mixed and formed into a patty and
    grilled to temp.

Preparation:
1 artisan bakery sour dough roll
2 slices slow cooked pepper bacon
2 sliced tortilla encrusted fried red tomatoes
melted gorgonzola cheese
Spinach greens
Newman’s Black Bean and Corn salsa
Southwest Ranch dressing



2nd Place: Farmer's Stuffed Pork Burger

2^nd Place:
Farmer's Stuffed Pork Burger
A goat cheese filled grilled ground pork burger. (Makes 4 Burgers)
By: Veronica McCann

1 lb ground pork
4 Tbsp Chèvrehoney goat cheese
1 Tbsp Mediterranean seasoning
4 Tbsp hummus with horseradish, separated
1 small red onion, chopped
1 medium red pepper, chopped
1/2 medium fennel bulb, chopped
1 Tbsp olive oil
1 tsp garlic pepper
8 slices of whole grain bread
1 head of romaine lettuce

In a bowl mix the ground pork with the Mediterranean seasoning. Divide the pork into 4 equal burgers. Take one portion and divide it in half to make a small flat patty, place a tablespoon of goat cheese in the center of the patty and cover the remainder of the meat. Make a burger patty and be careful to completely cover the goat cheese. Repeat for the rest of the burgers. Place the 4 burgers on a grill or in a grill pan. Also, in a skillet heat the olive oil and caramelize the onion, red pepper, and fennel bulb. To make each burger, toast 2 slices of bread and spread 1 tablespoon of hummus on one slice. Place the grilled burger on the hummus and top with caramelized veggies and lettuce.



3rd Place: Bluescreek Fiesta Burger

3^rd Place:
Bluescreek Fiesta Burger!
with avocado, pepper jack cheese and roasted red pepper rémoulade
(Makes 3 Burgers)
By: Lauren Wisner

For the Beef
1 lb Bluescreek Farm Ground Sirloin
1/2 C crushed tortilla chips
1 Tbsp Worcestershire sauce
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground cumin
1 tsp chili powder
6 grinds fresh black pepper
1 tsp salt

For the Rémoulade
1/2 C good mayo (made with olive oil)
1 roasted red pepper (peeled, seeded, diced)
or 1/2 7 oz jar roasted red peppers (much easier)
a pinch of salt and a grind of pepper

Fixing's
1 avocado
red romaine lettuce
pepper jack cheese
your favorite bun (ours was my homemade pretzel rolls)

First, place mayo and red peppers in a food processor or blender and puree until completely blended. Chill.

Next, mix all the burger ingredients together and form into patties.. to fit on our big buns we made three patties, but for normal buns this will make four. Grill to taste and top with cheese, allow cheese to melt.

Assemble burger by spreading avocado on bottom bun, then place burger on top, followed by red romaine lettuce. Spread top bun with rémoulade and then place on burger.