Rachael Ray’s Burger Bash

by in View All Posts, View Video Only, October 13th, 2008


Deep in the heart of Brooklyn, twenty of the country’s greatest burger chefs compete for the grand prize at Rachael Ray’s Burger Bash.

CONTEST ENDED OCTOBER 20th
WIN A 10-PIECE COOKWARE SET: The FN Dish is giving away one Rachael Ray 10-Piece Cookware Set. To win, post in the comments a short description of your own winning burger recipe. It must be creative, original, and delicious!

By posting a comment, you agree to these contest rules.

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Comments (11)

  1. Joan Eckert says:

    My ultimate burger is lean sirloin beef with a chunk of mozzarella cheese and fresh basil planted in the center of the 1/4 lb burger. It is served on a crusty kaiser roll with marinara sauce. iT IS GRILLED TO PERFECTION. yumo

  2. Scott Richards says:

    Border Burger

    2 lb Sirloin or Angus Ground Beef
    6 oz diced jalapenos
    1 1/2 – 2 Cups Pepper Jack Cheese
    1 1/2 – 2 Cups Pico de Gallo (some for topping
    Shredded Lettuce

    Mix all ingredients, meat, jalapenos, cheese and pico, in bowl and form 4 1/2 Lb patties. Place in Fridge for about an hour to firm up a bit. Heat Grill Pan or outdoor grill for cooking. Place burgers on grill and cook for 3-4 minutes each side for medium and let stand for a few minutes to hold in juices. Toast buns on grill and top with reserved pico and lettuce.

  3. Josefa McConnell says:

    Russian Burgers
    1. Pound ground sirloin
    1/2 cup. fresh chopped parsley
    8 cloves of a garlic bulb minced.
    4 buns, slices of tomatoes, leaf of lettuces, mayonnaise.
    Mix the first three ingredients, form in to 4 burgers, barbecue, cook to desire finished. Toast the buns on the grill, smother the buns with mayonnaise, put the burger on the bun with 2 slices of tomatoes and a leaf of lettuce.

  4. Robin Koury says:

    Kitchen Sink Meatloaf Burgers – Budget friendly comfort food for the time deprived!

    Ingredients:
    1/2 C of Each Green Pepper, Red Pepper, Yellow Onion & 2 Stalks Asparagus All Diced

    1 Clove Garlic Minced

    1 Egg Beaten

    1 Tb Dried Parsley

    1 lb Meatloaf Mix (mix of ground beef, pork, & veal)

    1 C Italian Breadcrumbs

    4 Slices Raw Bacon Torn Into Rustic Pieces

    ¼ C Ketchup

    Pinch Salt/Pepper

    How to Prepare:
    Heat Sautee Pan. Coat w/ Olive Oil – Add Veggies, Onion & Garlic – Once Soft –Set Aside

    In a Mixing Bowl Combine All Ingredients – Divide Mix Evenly – Form Patties – Place On Grill – Serve on bun or open face w/ gravy

  5. Patty says:

    Old fashion Burgers:
    Take ground round (It has enough fat to give good taste but still leaner than chuck.) form the patties to desired size and make indention in middle so does not puff up when cooking. Sprinkle patties with ground pepper, worshtishire sauce and let sit 5 minutes before grilling. Pile on the condiments of your choice but make sure to include a slice of onion as it taste so good with it! Be sure to have nice fresh buns that are not bigger than the burger. Tip: Let burgers sit a few minutes after grilling with tented foil to let the juices re-distribute.

  6. John Niedzwiecki says:

    The Burger Bash was a blast! I saw Bruce walking around filming and it’s fun to watch the finished product here…good job!
    My burger is inspired by Paula Deen.

    Yes, I’m A Paula Fan Burger
    1 pound ground beef
    Biscuits
    Frozen shredded Hash Browns
    small Vidalia Onion
    swiss cheese
    butter
    tomato
    salt & pepper
    ketchup
    mayonnaise
    Start with homemade or store bought biscuits. Brown up some frozen shredded hash brown potatoes. Mix ground beef with grated vidalia onion and a bit of ketchup, salt & pepper. Make patties to fit size of biscuit, sticking a slice of butter encased into the meat.Grill up the burgers. Assemble burgers on the biscuits topped with a slice of swiss cheese, some hash browns, sliced tomatoes and of course mayonnaise.

    enjoy!

  7. Barbara Sypien says:

    Take 1 lb of ground chuck, grate in 1 medium shallot, 1 clove of garlic, add 1 tsp worchestire sauce,1 tbsp steak sauce,1 small egg,2 tbsp. finely chopped roasted red pepper, little salt and pepper. mix well, form into 4 equal patties and grill. top with swiss cheese,place on toasted bun and add your own condiments. DELISH!!!

  8. My favorite basic cooking technique is making a roux. A simple roux is the foundation for making gravies, sauces, and soups.To make a roux mix equal parts of butter and flour. Cook for 3-5 minutes to remove the raw taste of the flour. Add the liquid which thickens into the gravy or sauce.

    The basic formula for a roux gravy is 2 tablespoons of fat,2 tablespoons of flour, and 1 cup of liquid to equal 1 cup of gravy.

    A basic cheese sauce is 2 tablespoons of butter, 2 tablespoons of flour, 1 cup of milk and 1 cup of cheddar cheese, (salt and pepper to tase).

    Also, roux’s are great as the thickening agent for any type of chowder or cream soup.

  9. IRENE says:

    NOW I KNOW THAT PEOPLE HAD EATIN EVRY TYPE OF BURGER THEY CAN IMAGINE BUT WAIT TO YOU READ MY EXQUISITE GREEK BURGER
    YOU WILL NEED
    1 SHALLOT
    2 CLOVES GARLIC
    2LBS OF FRESH GROUNG LAMB
    1 1/2 CUP KALAMATA OLIVES
    1 CUP OF SOFT GOAT CHEESE
    4 SMALL ROASTED RED PEPPERS
    1/2 CUP FRESH OREGANO
    1 EGG
    1 CUP SEASONED BREAD CRUMBS
    START BY HAVING YOUR MEAT SITTING ON THE COUNTER FOR ABOUT 10 MINUTES BEFORE PREPARING. IN YOUR FOOD PROCESSOR ADD, OREGANO,, ROASTED RED PEPPERS, 1 SMALL SHALLOT, 2 CLOVES GARLIC, PITTED KALAMATA OLIVES, A PICH OF SALT AND BLACK PEPPER, PULSE UNTIL SMOOTH AND SILKY, ADD THIS MIXTURE TO YOUR GROUND LAMB AND USE A BIG BOWL TO PREPARE, MIX UNTIL ALL THE INGRIDIENTS FROM THE PUREE ARE THOROUGHLY INCORPORATED IN THE MEAT, ADD THE 1 CUP OF SEASONED BREAD CRUMS AND 1 EGG. MIX WELL BUT DONT OVER DO IT.
    THIS MIXTURE SHOULD MAKE 4 BURGERS MAYBE 5. IN A LARGE SKILLET ADD SOME EVOO ENOUGH TO COAT THE SKILLET AND SEAR YOUR BURGERS FOR ABOUT 2 MINUTES PER SIDE, ONCE SEARED I LIKE TO TRANSFER MY OVEN PROOF SKILLET TO THE OVEN AND COOK AT 375″ FOR 10 MINUTES. THEY ARE SUPER JUICY INSIDE AND A BIT CRUSTY ON THE OUTSIDE. WHILE BURGERS ARE COOKING TAKE GOAT CHEESE AND SOFTEN IT IN THE MICROWAVE FOR 15-20 SECONDS ADD SOME FRESH CHIVES, IF YOU DONT HAVE CHIVES USE SCALLIONS, IF NO SCALLIONS USE A TOUCH OF ONION, AND ONCE THE BURGERS ARE DONE TOP THEM WITH THE CHIVE GOAT CHEESE, POP THEM BACK IN THE BROILER FOR 3 MINUTES AND THE CHEESE WILL BE SUPER MELTED AND DELICIOUS. YOU CAN USE ANY TYPE OF BREAD YOU LIKE BUT I PREFER TO HAVE THEM WITH A SMALL PASTA SALAD AND NO BUN JUST AS A STEAK AND POTATOE. ENJOY PLEASE.

  10. Irena says:

    Thanksgiving Burger – because has thanksgiving & burger taste in one.
    You need: (everything about)
    1 large butternut squash; peel,clean, shredd 1 cup & reserve, cut in chunks, cover w/cold saletd water, bring to boil,boil a. 10 min, drain, mash w/ 1 tblsp of butter 1 tbsp of maple syrop.
    1 small onion: dice & saute in 1 tblsp of butter on medium heat w/ dash of salt & black pepper, then add reserved shredded squash to soften. Cool it.
    1 lb ground turkey
    1 tblsp bread crumbs
    1/2 tsp – 1 tsp ground sage, 1/2 tsp salt,dash of ground all spice, black pepper & cayenne red pepper
    Handful of flat leaves parsley, chopped
    Mix all ingredients. Add onion + squash. Form flat 4 burgers.
    2 tblsp of extra virgin oil heat in skillet, fry burgers 5-7 min on ea. side ( medium/high heat).
    Serve 2 burgers per person on bed of squash ( you can layer: squash/burger/squash/burger) & top w/ favorite dill picles relish. My relish is: 2 diced dill pikles, 1 tblsp diced onion, 1 tsp chopped fresh dill, 1 tsp stone ground mustard).
    Tray it!

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