AJ's Super Loop Burger Contest

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LAST DAY FOR SUBMISSIONS! (Wed., 10.27.10) AJ’s Burgers and theLoop have teamed up for a great event ..but first, we need your best burger recipe.

 

 

   

 

 

The winner will get a burger a week for a year at AJ’s Burgers and America’s Favorite Foods in New Rochelle. And the Loop Burger goes on the menu.

All you have to do is submit your favorite burger recipe. It can be meat or vegetarian.  Just write it up in the comments section, below.

Once we have the list, we will set up a poll for loop readers to vote.

The three Super Loop Burger recipes that receive the most votes will be tested by a panel of Celebrity Judges at a cook-off at AJ’s on Sunday November 7 fro 3:30-5:00. Tickets will be available soon.

See you there!

 

19 thoughts on “AJ's Super Loop Burger Contest

  1. Use Equal parts lamb and pork for burger mix. Add in garlic as well as sauteed mushrooms, shallots, celery and red pepper (finely chopped). Cook Burgers.
    Grill pancetta till crisp and add to burger.
    Melt thinly sliced smoked gouda cheese over burger/pancetta and serve on a toasted english muffin

  2. Ketchup (not Catsup) Hill – The Ultimate Comfort Food
    (Serves 2)

    This is not strictly a hamburger sandwich, but it is a hamburger! The ingredients are simple – it’s all in the mixing.
    -Peel, quarter and boil 2 Yukon Gold potatoes until done; then mash your favorite way, preferably with lots of milk/half-and-half and butter. A little lump or two is OK.
    -Open package of Birds Eye frozen peas and cook briefly until done to your liking, definitely not mushy.
    -Sauté in butter two patties of ½ pound (or less) of not-lean chopped chuck or other “good” – I mean good tasting – hamburger meat, to the doneness you like. We cook it very rare so you can actually taste the beef.
    -Place a large scoop of mashed potatoes, a large scoop of peas and a patty on each plate.
    -Chop the patty into small bite-sized pieces and mix with the mashed potatoes and peas.
    -Form into a mound i.e., Hill. Rough cut mix is best – don’t want it mushy.
    -“Adjust the seasoning,” i.e., sprinkle liberally with salt and pepper.
    -The coup de grace is a healthy helping of ketchup pored over the top of the mound.
    -Some like the ketchup mixed into the mound, but that’s wrong. It must by flowing down the sides of the hill.

    Now that’s Ketchup Hill!
    This will be one of the most satisfying comfort foods you will ever eat! I learned this “recipe” in Nursery School 65 years ago. I loved it then, I love it now.

  3. [b]The Italiano[/b]
    [i]Ingredients[/i]
    -1 pound of ground pork, veal and beef (Often labeled as meatloaf mix)
    -8 slices of Fontina Cheese
    -1 bag of baby arugula
    -1 red onion
    -4 focaccia buns
    -Granulated garlic
    -Crushed red pepper
    -salt and pepper

    For Roasted Red Pepper Aioli
    -2 roasted red peppers
    -1 cup of mayonnaise
    -Salt and Pepper
    -Fresh Basil
    -2 cloves of fresh garlic

    -Combine all aioli ingredients into blender or food processor and mix until red peppers have completely broken down
    -Divide meat into 4 patties, season with spices.
    -Cook to medium well, top with 2 slices of cheese and ensure it is completely melted
    -Place burgers on toasted rolls with aioli, baby arugula and some thinly sliced red onion

    This recipe is 100% original. I am a junior at mamaroneck high school with a sincere passion for food. please vote for me

  4. Start with a regular burger and add bacon. Then melt mozzarella cheese on top and drop on an onion ring or two while the cheese is still bubbly. Finish off with a drizzle of chilli on top to make the bun moist and delicious.

  5. Start off with one of AJ’s hamburgers (they are already perfect) on a yummy potato bun/roll. Add ketchup. Add a layer of frenchfries. Add a sprinkle of salt (if desired). Add a little more ketchup. Cover with top of bun and enjoy… Yum yum yum. AJ has all the perfect ingredients already, and putting them together in the right way is so delicious!

  6. First grill red peppers so they are ready to top hamburger. Mix 85% ground round, blend in KC Masterpiece Original sauce, and garlic powder. Form patties. Use grill pan to cook or barbeque if available. I use Todd English indoor grill pan which is fabulous. Sautee onions in butter until translucent. Serve patty on buttered grilled bun, and top with pickle, red pepper and sauteed onion. Salt & Pepper to taste.

    If this doesn’t suit you, run over to AJ’s and bring home your cooked hamburgers, with home made fries like I do. :-)

  7. [u] Plain, simple, best. [/u]

    Have butcher grind you a pound of sirloin.
    and give him a cleaned, quartered yellow NY onion to put in the grinder with the meat.
    Grind TWICE (this is a great secret.)

    Take it home, give 8 dashes (large drops) Worcestershire Sauce,
    ( If you like them well done, or worse, add 4 tbl spoons beef broth.)
    mix up and make 4 burgers.

    Cook, (preferably on grill,)
    (add American cheese if you want a cheeseburger,)
    put on soft roll, add catsup, thin slice of raw onion.

  8. Little Miss Sunshine

    Mix
    Burger meat
    Diced Jalapenos
    Crumbled Bacon
    Worcestershire Sauce
    Scallion slices (green part only)
    Pinch of Pepper and Salt
    Serve on toasted english muffin, slice of monterey jack cheese and a sunny side up egg on top.

  9. Start with a beef filet mignon.
    Ask the butcher to clean and tie it…then grind the stuff he cut off.
    That residue is just enough for one perfect burger.
    Rush home and get out a heavy fry pan…add a generous pat of butter and heat.
    Dump the ground filet in the hot butter and sear on each side.
    Serve with Grey Poupon.

  10. [quote][i]Yogi ordered a pizza.
    The waitress asked How many pieces do you want your pie cut?
    Yogi responded, Four. I don’t think I could eat eight.[/i]
    – Yogi Berra[/quote]

    [u]
    * Make sure to observe safe food handling procedures and government guidelines ;D *[/u]

    Mix carefully handled and freshly ground sirloin and ground chuck and shape gently into patties.
    Grill to medium rare or to your liking turning halfway through the grilling, at which point top the burger with Gruyere cheese.
    Serve on a lightly toasted French roll on which you’ve spread mayonnaise seasoned with garlic and mustard after toasting the bun.

    Mix carefully handled and freshly ground sirloin and ground chuck and shape gently into patties.
    Grill to medium rare or to your liking, turning halfway through the grilling at which point top the burger with pizza sauce, mozzarella cheese, pepperoni.
    Serve on a lightly toasted pizza dough bun.

    Mix carefully handled and freshly ground sirloin and ground chuck and shape gently into patties.
    Grill to medium rare or to your liking turning halfway through the grilling at which point top the burger with pepperoni, mozzarella cheese and pizza sauce.
    Serve on a lightly toasted Italian roll.

    Mix carefully handled and freshly ground lamb and shape gently into patties.
    Grill to medium rare turning halfway through the grilling at which point top the burger with Feta cheese, black olives and onions.
    Serve on a warm Gyro in which you’ve placed fresh basil leafs.

    Mix carefully handled and freshly 1lb ground sirloin and 1lb ground chuck,
    1/2 cup shredded/grated cheese (mix Cheddar, Jarlsberg, Parmesan) cheese,
    a chopped onion, an egg, 1tbs each of tomato ketchup and Worcestershire sauce, pinch of cayenne pepper (all measurements approximate and modify to taste) and shape gently into patties.
    Grill to medium rare or to your liking turning halfway through the grilling at which point top the burger with pepperoni.
    Serve on a lightly toasted potato flour bun on which you’ve placed lettuce and tomato
    after toasting the bun.

    Take some vanilla cream or vanilla ice cream
    place between either
    two crispy chocolate cookies or
    two chocolate cake cookies.
    Serve.
    Enjoy :)

  11. I don’t know how noteworthy my burger “recipe” contribution is but here goes…

    AJ Burger McLoop (I just made up the name)

    An all beef/turkey burger with a slice of Canadian bacon and 1-2 slices of your favorite cheese on a large toasted english muffin. Good for breakfast, lunch or dinner!!!!

  12. [u][b]Pete’s Buffalo Burger[/b][/u]
    90% lean ground chop meat
    Hot sauce of choice
    pinch of Garlic powder
    pinch of Onion powder
    1 tablespoon Italian seasoned Bread crumbs
    1 cup of hot sauce of choice
    1 tea spoon butter/margarine
    1/4 teaspoon honey

    [b][i]1)[/i][/b] Combine Garlic powder,Onion Powder and Bread crumbs into a large bowl.
    [i][b]2)[/b][/i] Make patties from chop meat then dip both sides into season mixture.
    [i][b]3)[/b][/i] Fry burgers till rare then place in another large bowl.
    [i][b]4)[/b][/i] Pour hot sauce and honey into microwavable bowl/cup with the butter and heat until melted.
    [i][b]5)[/b][/i] Pour hot sauce mixture into bowl with burgers and refrigerate for 1 hour.
    Place burgers in oven @ 350 degrees for 20 min or less depending on how you like it
    [i][b]6)[/b][/i] [u](optional)[/u] serve on a bun with some blue cheese on side

  13. 3 lbs freshly ground sirloin, 85% – 87% lean
    1-can condensed French Onion Soup
    Garlic powder

    Mix meat and soup together. Do not over-handle. Measure and press 1/3 lb meat mixture into burger form and flatten into approx. 4″ round, sprinkle with garlic, then cook (garlic side 1st) on hot grill. Sprinkle top side of burger with garlic powder and turn [u]only once[/u], till cooked to choice temperature.

  14. Southwestern Burger Heaven
    Makes 2
    1 ground beef meat (85/15 fat if you plan to grill, 90/10 if you plan to fry)
    1 egg
    3 T chopped cilantro
    3 T Recaito
    Make patties
    Cook as desired
    Dress with sliced avocados, sliced pickled jalapenos, jack cheese

  15. MexAsian Danish Delight Burger
    1-3/4 chopped meat (20-30% fat — have your Butcher/Meat Dept grind it up special and don’t worry with high heat cooking you lose a lot of that fat besides we all know it tastes better)
    3 chipotle peppers finely diced
    1/2 medium onion & 1 glove garlic pureed or finely diced
    1 tablespoon grated ginger
    a few dashes of fish sauce
    a healthy slurp of oyster sauce
    mix gently & form into 4 seven ounce burgers
    cook 5 minutes total, flip half way to a temperature of 130-135°F for medium rare
    at the flip place nice slice of Danish blue cheese or whatever on burger
    Toast Martin Potato Buns or your buns of choice or a sliced glazed donut
    Serve with Dijon mustard & a dollop of hot horseradish or whatever accoutrements you like, maybe another chipotle
    Enjoy

  16. This is my favorite burger to cook if I have the time. I am not sure about sharing it, but the chance of a free burger a week at AJ’s is worth the risk.

    Fresh ground chuck and sirloin (70/30 ratio). A packet of onion soup mix (season to taste- I like to add a tbl spoon of Worcestershire sauce per patty as well). Stuff 4-5 small cubes of gorgonzola in each patty. Pre-heat the grill to 450 or close to it, 4 minutes on either side. Brush with butter on each side (be careful of flare up if you are using grill) Do not press down on the burgers- all the flavor will run right out of them. Place on TOAST (so you can taste the burger) and top with carmelized onions.

  17. [quote][i]If God had intended us to follow recipes,
    He wouldn’t have given us grandmothers.[/i]
    – Linda Henley[/quote]

    But just for fun: Mix very fresh, carefully processed, ground sirloin and ground chuck, salt, pepper. Gently shape into patties with minimal handling. Grill/broil high heat till pink center. Top with melted butter, Worchestershire sauce and crumbled bleu cheese just before burgers are done, and melting the cheese. Serve on toasted bun with lettuce, tomato, onions on side. Serve with AJ’s fries and Stewart’s diet root beer. 8)

  18. Fun! I have a GREAT recipe. And I love AJ’s. How do I submit my entry?
    editrix- just leave a comment right here.

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