{"id":15392,"date":"2024-09-11T16:44:59","date_gmt":"2024-09-11T16:44:59","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/?p=15392"},"modified":"2024-09-23T15:34:40","modified_gmt":"2024-09-23T15:34:40","slug":"super-bowl-of-foodies-stars-winning-burger-recipes","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/fall-2024\/super-bowl-of-foodies-stars-winning-burger-recipes\/","title":{"rendered":"Super Bowl of Foodies Stars Winning Burger Recipes"},"content":{"rendered":"

If you were glued to the Olympics 2024 like we were, you were likely filled with inspiration and awe, wishing the competitions would never end.<\/p>\n

To fill the void, you can prepare for the next big event, the World Food Championships<\/a>! Now entering its 12th year, the event takes place November 7 to 12, 2024, in Indianapolis, Indiana.<\/p>\n

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Scenes from the World Food Championships. Photo: courtesy of World Food Championships<\/p><\/div>\n

The competition offers $450,000 in prize money to the 12 category winners of 20 contestants per category. There are 800 international qualifying events culminating in 300 teams competing over the event\u2019s five days. The 12 category winners compete at \u201cThe Final Table\u201d for a grand prize of $150,000 and the World Food Championship crown. Ten percent of all specialty ticket revenue will be donated to Gleaners Food Bank to support local residents facing hunger and food insecurity.<\/p>\n

The organizers describe the World Food Championships (WFC) as \u201cfood sport\u2019s version of March Madness. Plus, a pinch of the Olympics. And a heavy dose of the Super Bowl.\u201d The zany idea was the brainchild of Mike McCloud and his team.<\/p>\n

President\u00a0and\u00a0CEO Mike McCloud is based in Nashville and is considered \u201ca visionary marketing entrepreneur focused on making Food Sport a long-term, fun-filled legacy for the culinary industry.\u201d<\/p>\n

Not only has McCloud spearheaded the WFC, but he has built two ad agencies, created a regional business journal, and has been involved with food marketing for such clients as the Kansas City Barbeque Society (KCBS), Sam\u2019s Club, Bull Outdoor Products, Tyson, Smithfield\u00a0and\u00a0Kraft Foods.<\/p>\n

The first event took place at Caesars Palace in Las Vegas in 2012. \u201cThe team knew they had to go big or go home,\u201d they said.<\/p>\n

The WFC has drawn contestants from every state (except Vermont, they said), from ages 16 to 80, and from 40 countries. The experience level runs the gamut from pro chefs to home cooks and even competition teams that compete as a hobby.<\/p>\n

The organizers liken the competition to American Idol, with many competitors going on to achieve even more food fame.<\/p>\n

Tickets to the event<\/a> range from $15 to $225 for special packages.<\/p>\n

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New Cookbook Celebrates the WFC<\/h3>\n

Even if you cannot make it to the WFC, you can enjoy past winning recipes . . .<\/p>\n

New for 2024 is Burgers & Bacon Cookbook: Over 250 World\u2019s Best Burgers, Sauces, Relishes & Bun Recipes,<\/a>\u00a0<\/em>published by Fox Chapel Publishing, 2024.<\/p>\n

Let\u2019s face it, everyone has their favorite burger \u2026 what\u2019s yours?<\/p>\n

A simple cheddar cheeseburger? Add on tomato, lettuce, and pickles? Well, get ready to take your love of burgers to the next level with these prize-worthy recipes.<\/p>\n

Here are three we found exceptionally delicious.<\/p>\n

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Bang Bang Double Cheeser and team head cook George Przybylski.<\/p><\/div>\n

Bang Bang Double Cheeser<\/strong>, by team head cook George Przybylski, from Wilmington, Delaware.<\/p>\n

Hands down, this recipe for a burger is the best one we have likely ever had!<\/p>\n

The burger starts with a grilled mix of ground chuck, brisket, and short rib on a roll and is layered with bacon jam, smoked gouda cheese sauce, arugula, and black garlic aioli. Yes, black garlic aioli \u2026 if you haven\u2019t tried it, you will become a fan once you do.<\/p>\n

There are a number of steps to this one, so we tag-teamed to make it quickly and have some fun. One person made the black garlic aioli, another took on the creation of the bacon jam, and another made the cheese sauce.<\/p>\n

Woozer!<\/p>\n

Not trusting myself to grind up such a delicious mixture of meats, I found a similar mix at our local Whole Foods Market. Pineland Farms<\/a> has a blend of chuck, brisket, and rib pre-shaped into patties, two per pack. We opted for serving the burgers with one pattie topped with the jam, sauces, and arugula.<\/p>\n

Przybylski says the inspiration for his winning burger \u201ccame from many places, from a side dish at a local restaurant to my son\u2019s love of smoked Gouda, to an incredible random find and obsession with black garlic. We wanted a burger that hit all areas of the tongue at the precise times.\u201d<\/p>\n

Everyone in my family said this recipe was the best burger they ever had. Przybylski succeeded!<\/p>\n

Go to recipe here.<\/a><\/p>\n

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Neil Daniell with team KirbyG\u2019s Diner (left) and his winning burger, the Chunky Guacamole Cheeseburger with Candied Bacon.<\/p><\/div>\n

Chunky Guacamole Cheeseburger with Candied Bacon<\/strong><\/p>\n

Neil Daniell with team KirbyG\u2019s Diner won with the Chunky Guacamole Cheeseburger with Candied Bacon<\/strong>. \u201cOur recipe featured a Bo\u2019s Angus Beef Burger topped with pepper jack, Havarti cheese, candied bacon, and chunky guacamole,\u201d he said. \u201cWe added a lime avocado aioli for the perfect mixture of sweet, sour, spicy, and savory.\u201d<\/p>\n

Go to recipe here.<\/a><\/p>\n

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(Left) Head cook Susanne Duplantis ; (right) Taco-Seasoned, Avocado-Infused Steak Burger<\/strong> from team Makeover My Leftover, from New Roads, LA.<\/p><\/div>\n

\u00a0<\/strong>Taco-Seasoned, Avocado-Infused Steak Burger<\/strong><\/p>\n

We feel that perhaps one of the most ingenious presentations of the book is the Taco-Seasoned, Avocado-Infused Steak Burger<\/strong> from team Makeover My Leftover, from New Roads, LA.<\/p>\n

\u201cI like to call this recipe \u201cThe Whole Enchilada,\u201d for it has all the flavors of an enchilada, one of my favorites, all wrapped up,\u201d head cook Susanne Duplantis said. \u201cI love the surprise of the injected avocado within the burger and the crispy cactus-shaped tortilla chip as a cute little side treat. I wanted to push the envelope with the recipe and using a tortilla to envelop the burger was certainly different.\u201d<\/p>\n

\"\"<\/a>For the cactus-shaped tortilla chip, you can always make a stencil out of cardboard and cut the tortilla. However, we found a cactus cookie cutter on Amazon.\u00a0<\/a><\/p>\n

Go to recipe here.<\/a><\/p>\n

In addition to the fantastic burger recipes, the book includes bacon recipes such as the \u201cBLT Cupcake,\u201d \u201cBacon Roll Surf \u2018N\u2019 Turf,\u201d and the \u201cBacon-Wrapped Ranchero Wrangler.\u201d<\/p>\n

The magnificence of the burger is often due to the add-ons, which are organized in an easy-to-reference recipe chart. You\u2019ll find aiolis, chutneys, cheese sauces, spreads, and even instructions for making homemade buns and bases.<\/p>\n

After trying some of these winning recipes, you will never return to a simple cheeseburger!<\/p>\n

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