Make burgers
using ground chicken seasoned with pine nuts and basil, then top with
fresh mozzarella and vine-ripened tomatoes. Pair with a fresh, crisp Chardonnay.
Grill ground
pork burgers and serve with cole slaw and tangy barbecue sauce. Serve
with a lush Merlot.
Top ahi tuna
burgers with spicy salsa. Serve with a light, delicately fruity White
Zinfandel.
Get grilling
and your favorite backyard hero could win a $20,000 prize in the American
Culinary Federation's "Build A Better Burger Contest" sponsored
Contest entrants
can win $20,000 for the best beef burger. A $10,000 prize will be awarded
to the best alternative burger, a $5,000 consumer choice award will be
given out, and $500 will go to each finalist (plus a paid trip to the
Napa Valley).
The contest
runs until Labor Day weekend, giving grillers ample time to perfect their
recipes during the summer outdoor cooking season. Ten finalists will be
chosen, and flown to Napa Valley for the final cook-off event at Sutter
Home Winery Saturday, Sept. 28.
Need some flavorful
inspiration before you get started? Try Kristine Snyder's sauce from her
2001 Build A Better Burger winning recipe, Soy-Glazed Salmon Burgers with
Ginger Lime Aioli. An ideal complement to her salmon burger, the aioli
can be added to any burger for a burst of creamy-citrus flavor.
Ginger Lime Aioli
1/2 cup reduced-calorie
or regular mayonnaise
2 tablespoons
sour cream
2 cloves garlic,
minced
2 teaspoons
minced fresh ginger
1 tablespoon
fresh lime juice
1/4 teaspoon
salt
Combine ingredients
in a small bowl. Top burger with desired amount of aioli.
Look for entry
forms at the Build A Better Burger store displays in supermarkets and
wine shops nationwide.
For contest
entry information or tickets to attend the Build A Better Burger cook-off,
visit www.buildabetter burger.com or send a request along with
a self-addressed stamped envelope to: Build A Better Burger Contest 2002,
P.O. Box 844, St. Helena, CA 94574-0248. Entries must be received no later
than Aug. 31. The contest is not valid in Utah.
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