Congratulations to the 6 finalists in the No Ordinary Burger Contest! These finalists will go head-to-head in a grill-off event on October 15, 2011 in Bentonville, Arkansas, where the two Grand Prize winners will receive a year's worth of groceries at Walmart! Stay tuned for updates and photos!
Caprese Burgers Lasagna on a Bun Burger Midwest Summer Memories Rhino's Shut Yo Mouth Burger The Mexican Breakfast in a Burger! Italian Sausage Burgers with Peperonata & Creamy Tomato Spread | |  |
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Caprese Burgers 4 Johnsonville® Italian Sausage Patties
1/4 pound prosciutto, thinly sliced
1 red onion, sliced
Fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
1 tomato, sliced
Fresh romaine lettuce, torn for each burger
4 hamburger buns Lemon Mayonnaise
1/2 cup mayonnaise
1 tablespoon fresh squeezed lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon crushed red pepper flakes Make the lemon mayonnaise by combining mayonnaise, lemon juice, red wine vinegar and red pepper flakes. Set aside to allow for flavors to combine. In a skillet on high heat, toast the prosciutto slices for 2 minutes on each side until they are brown. Remove from pan and place on paper towel to drain. Heat the grill to medium-high. Place patties on the grill. Grill red onion slices until grill marks appear, about 7 minutes on each side. Then toast buns. When burgers are done, top with fresh mozzarella cheese and heat until melted and set aside. Put burger together by coating both sides of the bun with lemon mayonnaise, then topping with tomato, onion, lettuce, crispy prosciutto, several fresh basil leaves and the mozzarella/basil covered burger.
Cook Time: 15-20 minutes back to top |
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Lasagna on a Bun Burger 4 Johnsonville® Italian Sausage Patties
1 loaf French bread
1/2 cup butter, softened
1/4 cup mayonnaise
1 tablespoon garlic, minced
1/8 cup shredded parmesan cheese
1/2 teaspoon garlic powder
2 ounces ricotta cheese
1 tablespoon fresh basil, chopped (reserve some for garnish, if desired)
6 ounces shredded Italian cheese blend
1 jar of marinara sauce, room temperature
1 fresh tomato, sliced
1 tablespoon fresh Italian parsley, chopped Slice French bread horizontally. Combine the butter, mayonnaise, minced garlic, parmesan cheese and garlic powder. Spread on French bread and broil for about 4-5 minutes until toasted. Cut into 4 patty-sized portions. Heat the grill to medium-high. Place patties on the grill. Combine ricotta cheese, basil and shredded Italian cheese blend. Spread a layer of cheese mixture on the patty and grill for an additional 2-3 minutes. Spread marinara on garlic bread and top with patty. Garnish with tomatoes, parsley and fresh basil, if desired. Add a little extra sprinkle of parmesan cheese to taste. Cook Time: 20 minutes back to top |
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Midwest Summer Memories 6 Johnsonville® Bratwurst Patties
2 tablespoons olive oil
2 bunches of carrots, grated
1 sweet onion, thinly sliced
1 red pepper, seeded and cut into strips
1 summer squash, coarsely grated
2 cups jarred sauerkraut, well drained
1 tablespoon brown sugar
Dijon mustard, to taste
Fresh cracked pepper, to taste
6 slices of baby Swiss cheese
6 large Kaiser Rolls Spray a heavy duty deep tinfoil baking pan with 1 tablespoon olive oil and place grated carrots and onions inside. Use the remaining olive oil to lightly coat the cut sides of the Kaiser rolls, set aside. Heat the grill to medium-high. Place patties on grill. Place the tinfoil pan on the other side of the grill. Stir gently until the onions and carrots are soft, about 5 minutes. Add the red pepper, summer squash and sauerkraut to the pan. Stir occasionally until the veggies become golden and soft. Turn the patties. Sprinkle the veggies with brown sugar and allow the sugar to melt as the veggies finish cooking. Stir lightly to distribute sweetness. Just before the patties are finished, lightly toast the rolls on the grill. Spread warm toasted rolls with Dijon mustard. Season the patties lightly with fresh pepper and place them on the buns. Top each burger with 1/6 of the grilled veggie/kraut mixture and a generous slice of baby Swiss, and then add the top bun. Cook Time: 30 minutes back to top |
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Rhino's Shut Yo Mouth Burger 6 Johnsonville® Bratwurst Patties
8 ounces hickory smoked bacon, chopped
8 ounces mushrooms, sliced
1/2 cup red wine
1/2 stick unsalted butter
6 Provolone cheese slices
1 small red onion, sliced
6 sesame seeded Kaiser rolls Aioli:
1 cup mayonnaise
1 tablespoon capers, drained
1/2 fire roasted red bell pepper, chopped
Cracked black pepper To make aioli, combine mayonnaise, capers, chopped fire roasted red bell pepper and cracked black pepper to taste; mix well. Heat the grill to medium-high. Place patties on grill. In large skillet, brown the chopped hickory smoked bacon until crisp. Remove cooked bacon to paper towel to drain, reserving 1/2 of the bacon grease, discarding the rest. Use the remaining bacon grease to sauté the sliced mushrooms for 3 to 4 minutes. Add red wine and continue cooking until liquid in pan is reduced to near nothing. Place in serving bowl. Butter both inside halves of the Kaiser Roll and place on the grill, butter side down, until toasted.
About 3 minutes before burgers are done, top each with a slice of provolone cheese. To build burger, place sliced red onion on bottom half of roll. Add the burger, a scoop of the bacon infused sautéed mushrooms, and top with the homemade aioli. Cover with roll to top. Cook Time: 25-35 minutes back to top |
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The Mexican Breakfast in a Burger! 6 Johnsonville® Bratwurst Patties
1 bag frozen hash browns
1-2 green chilies, roasted, peeled, seeded
2 cloves fresh garlic, minced
6 slices of Mexican cheese, preferably Asadero cheese
6 eggs
Dash of salt and pepper
6 English muffins Prepare hash browns per package directions. While hash browns are cooking, heat the grill to medium-high. Place patties on the grill. Chop the roasted green chilies and add 2 cloves of minced garlic; mix well and set aside. Butter the English muffins, set aside. Place one cheese slice on each patty and heat until melted. Add English muffins to the grill, and toast to liking. Fry 6 eggs breaking the yolk. To assemble, on top of the English muffin layer the burger, egg, hash browns and green chili mixture; top with other half of English muffin. Cook Time: 25 minutes back to top |
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Italian Sausage Burgers with Peperonata & Creamy Tomato Spread 6 Johnsonville® Italian Sausage Patties
1/3 cup oil-packed sun-dried tomatoes, chopped, reserve 1 1/2 tablespoon oil
1 package (5-6 ounces) garlic & herb spreadable cheese
4 tablespoons white balsamic vinegar, divided
1 tablespoon olive oil
1 each red, yellow, and orange bell pepper, cored, seeded and thinly sliced
Salt and freshly ground pepper, to taste
1/4 cup golden raisins
2 tablespoon capers, drained
6 Romaine lettuce leaves, optional
6 ciabatta rolls, split, toasted Heat the grill to medium-high. Place patties on grill. In a mini processor, combine sun-dried tomatoes, 1/2 tablespoon tomato oil, cheese and 1 tablespoon vinegar. Puree to a slightly chunky spread. Set aside or refrigerate up to one day. In a large non-stick skillet, heat remaining tablespoon of tomato oil and olive oil over medium heat. Add peppers and a pinch of salt and sauté until lightly browned and soft, about 12 minutes. Stir in remaining vinegar, raisins and capers and cook for one minute. Season to taste with salt and pepper and set aside. Spread bun bottoms with cheese spread. Add romaine, burger, peperonata and top bun. Cook Time: 30 minutes back to top |
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