Build the best burger recipe contest announced

Build the best burger recipe contest announced

Posted: Tuesday, July 8, 2008 11:04 pm

It’s time to fire up the grill and MarxFoods.com is looking for new and exciting burger recipes. Recipes can be submitted to MarxFoods.com. “With over 11 burger types to choose from, we are looking for as many new applications as we can collect,” said Justin Marx, CEO of MarxFoods.com. “These contests result in an online cook book of sorts … a fantastic collection of recipes, many including side dishes and photographs.” The “burger” is not limited to ground beef and buns. We’re seeking out the best burger — any kind of burger — regardless of it is made from seafood, veggies, black beans, chicken, lamb, grass-fed beef or sandwiched between a bun, mini-buns, tortilla, or ciabatta bread. The creative possibilities are endless. And don’t get us wrong, we do like beef! Grand prize The creator of the winning burger recipe will receive their choice of 10 pounds of burger meat from MarxFoods.com or a $100 gift certificate. A set of Palm Leaf Dinnerware will also be included in the prize. There are 11 burger varieties to choose from including Kobe, grass-fed beef, antelope, yak, llama, ostrich, elk, venison, kangaroo, bison, wild boar and a mixed sampler box. The winning recipe will be judged by the MarxFoods.com staff on deliciousness and originality. Each contestant is limited to entering one recipe. Contest rules and regulations The past two MarxFoods.com recipe contests were a big hit. Jasmin Baron of Livonia, N.Y., won 15 pounds of wild salmon with her recipe for Thai Salmon “Sliders” with Mango Red Pepper Salsa. Two creators won two pounds each of morel mushrooms in the mushroom recipe contest for entering recipes for Morels with Scallops and Asparagus; and Mushroom, Ramp and Spinach Tart. A collection of more than 100 mushrooms recipes and over 200 salmon recipes can be found at MarxFoods.com. Baron was thrilled to learn her slider recipe took the prize. “Wow. Thank you so much for selecting my recipe. My husband is doing a super happy dance right now as he spent 10 years living in Alaska near Bristol Bay and the Copper River (he’s a bit of a salmon snob). We can’t wait to try your salmon!” She and her husband received their wild Copper River Salmon on July 2, just in time to celebrate their wedding anniversary. Thai Salmon “Sliders” With Mango Red Pepper Salsa Recipe by Jasmin Baron Livonia, N.Y. For the sliders: 1 pound salmon fillet, skin removed 1 egg 2 large garlic cloves, finely minced 1 teaspoon fresh ginger, grated 1/4 cup cilantro leaves, finely chopped 1/4 cup green onion, chopped (light green and green parts only) 2 teaspoons soy sauce 1 teaspoon fish sauce 1 teaspoon sesame oil 1/2 teaspoon red chili flakes olive oil (for frying) 1 package (12) small, soft dinner rolls (such as King’s Hawaiian) butter or mayo as desired (for the rolls) For the salsa: 1 medium mango, peeled and chopped 1 small red bell pepper, seeded and chopped 1/3 cup red onion, finely chopped 1/3 cup cilantro leaves, finely chopped juice of one lime 1/4 teaspoon red chili flakes salt and pepper to taste Prepare the salsa first to allow time for the flavors to blend. Mix all of the salsa ingredients in a small bowl and chill, covered, for at least half an hour. Using a food processor fitted with a metal blade, pulse salmon until coarsely ground. Add egg and pulse until well mixed. Transfer salmon mixture to a bowl. Add garlic, ginger, green onion, cilantro, sesame oil, soy sauce, fish sauce and chili flakes and mix together thoroughly. Shape salmon mixture into 12 small patties and refrigerate, covered, for at least half an hour. In a non-stick pan heat olive oil over medium-high heat. Fry salmon patties until lightly browned on one side, about 2-3 minutes. Flip patties over and cook until lightly browned on the other side, about 2 minutes. Check to see patties are cooked through. Toast rolls if desired and spread with butter or mayo or both. Place one patty on each roll and top with a tablespoon or two of salsa. Published in The Messenger 7.8.08

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