Providence's Luxe Burger Bar has announced the top five finalists in the 4th Annual Build Your Own Burger contest. More than 200 people submitted recipes to be crowned Best Burger of 2014 and the chance to win $1,000 in cash and prizes.
The finalists are:
The finalists are:
Providence's Luxe Burger Bar has announced the top five finalists in the 4th Annual Build Your Own Burger contest. More than 200 people submitted recipes to be crowned Best Burger of 2014 and the chance to win $1,000 in cash and prizes.
The finalists are:
And The Beet Goes On (Susan Roman, Stamford, CT)
Ultimate Wagyu beef with creamy goat cheese, roasted beets, baby lettuce, and caramelized onions on a sesame seed bun
Bucca Burger (Donald Lescault, Mapleville, RI)
Gold Label beef, sharp provolone, prosciutto, sautéed mushrooms, caramelized onions, teriyaki, and marsala sauce on a sesame seed bun
The Big Will (Will Pabst, Riverside, RI)
Lean bison burger, smoked bacon, fried banana, peanut butter, and jelly on a sesame seed bun
Crab Rangoon Burger (Nikki Caci, Bondsville, MA)
Ultimate Wagyu beef, crispy crab rangoons, sweet & sour sauce, and scallions on a sesame seed bun
The Portugee (Richard Cordeiro, Rumford, RI)
Gold Label beef, fried egg, chorizo links, sliced fried potatoes, creamy goat cheese, caramelized onions and roasted red peppers on a sesame seed bun
Throughout the month of August, guests were encouraged to make the most outrageously delicious burger creation their culinary imaginations could dream up. To participate, contestants simply filled out an entry form to create their masterpiece from a list of more than 45 ingredients already offered at Luxe, as well as two of their own secret ingredients.
The entries were reviewed and the top five contestants will have their burgers featured on the Luxe menu through October 17th. The top five will then be invited to a final showdown on Saturday, October 18th at 12:00 p.m., when the best burgers will be presented for a panel of culinary and celebrity judges who will evaluate each submission’s creativity, taste, edibility, ease of production, overall composition, and the burger’s name. Final scoring will be based on votes on Facebook and www.luxeburgerbar.com; sales of the burger during the month of September; and the experts’ opinions.
For more information, and to vote online, please visit www.luxeburgerbar.com.
The finalists are:
And The Beet Goes On (Susan Roman, Stamford, CT)
Ultimate Wagyu beef with creamy goat cheese, roasted beets, baby lettuce, and caramelized onions on a sesame seed bun
Bucca Burger (Donald Lescault, Mapleville, RI)
Gold Label beef, sharp provolone, prosciutto, sautéed mushrooms, caramelized onions, teriyaki, and marsala sauce on a sesame seed bun
The Big Will (Will Pabst, Riverside, RI)
Lean bison burger, smoked bacon, fried banana, peanut butter, and jelly on a sesame seed bun
Crab Rangoon Burger (Nikki Caci, Bondsville, MA)
Ultimate Wagyu beef, crispy crab rangoons, sweet & sour sauce, and scallions on a sesame seed bun
The Portugee (Richard Cordeiro, Rumford, RI)
Gold Label beef, fried egg, chorizo links, sliced fried potatoes, creamy goat cheese, caramelized onions and roasted red peppers on a sesame seed bun
Throughout the month of August, guests were encouraged to make the most outrageously delicious burger creation their culinary imaginations could dream up. To participate, contestants simply filled out an entry form to create their masterpiece from a list of more than 45 ingredients already offered at Luxe, as well as two of their own secret ingredients.
The entries were reviewed and the top five contestants will have their burgers featured on the Luxe menu through October 17th. The top five will then be invited to a final showdown on Saturday, October 18th at 12:00 p.m., when the best burgers will be presented for a panel of culinary and celebrity judges who will evaluate each submission’s creativity, taste, edibility, ease of production, overall composition, and the burger’s name. Final scoring will be based on votes on Facebook and www.luxeburgerbar.com; sales of the burger during the month of September; and the experts’ opinions.
For more information, and to vote online, please visit www.luxeburgerbar.com.
