Slathered Burger Contest Winner
We’re pleased to be featured in the The Local Palate’s blog post. In case you haven’t heard of this delicious publication, the magazine is just over a year old. It is a wonderful compendium of articles, recipes, reviews, and insights into the food and beverages of our Southern region. You can count on the magazine to keep you informed of the best in culinary goodness emanating from The South.
The Local Palate’s Sydni Hebert writes,
Here at TLP, we have been taste testing bar-b-q sauces and think we may have found our favorite. Ever heard of Slather Brand Slatherin’ Sauce? If not, you need to get your hands on some ASAP!
We provided them with the recipe for our Original Slather Burger ®, our signature scrumptious hamburger, which Syndi thinks is just the ticket for Super Bowl eaters. Read the entire blog post at The Local Palate, or get the recipe right here on our website.
Our Original Slather Burger pictured above
Burgers are just about as American as one can get. They have been a grill favorite for over 185 years. Yes, that’s right! Delmonico’s was the first restaurant to offer a Hamburger on their menu. Although the elements of that burger included ground or shredded beef, it was not until the 1880s in Texas that the hamburger as we know it was created and then popularized at the 1904 Worlds Fair. Read more hamburger history.
Hamburgers are hot
In the past three years, hamburgers have become of the most beloved foods to upscale. Today’s hamburgers are being made with grass-fed beef, or bison. Turkey burgers continue to be popular too. And there are tuna burgers and veggie burgers that are much beloved.
According to The Today Show,
“Americans just can’t get enough of the hamburger. At least that’s the conclusion of a new study from Technomic, which found that at least half of the people polled ate a hamburger every week, an increase from the 38 percent who did two years ago.
Which burgers are making the biggest leaps? That would be veggie and hormone-and-antibiotic-free burgers, which have gotten more popular as people worry more about where their beef is coming from. Fast food companies are certainly trying to cash in on people’s newfound love of gourmet burgers.”
Anne Brumbaugh, one of our fans created this heart-healthy recipe for Turkey Burgers that we’d like to share with you.
2 small apples, finely chopped
1 medium onion, finely chopped
1 huge stalk celery, finely chopped
1-2 tsp minced garlic
1 tbsp olive oil
20 oz ground turkey breast (99% fat free)
8 oz Slatherin’ Sauce, divided (6 and 2 oz.)
Salt and pepper to taste
Sauté apple, onion, celery, and garlic in olive oil until very soft and cooked through. Cool a bit. Add to turkey with 6 oz of the Slatherin’ Sauce and more salt and pepper. Form into 7 burgers. (Why 7? No clue — it just worked out that way. *We love Anne’s sassy sense of humor!*) Grill 5 minutes each side on medium/high heat, or until cooked through. Brush remaining Slatherin Sauce on each side.
175 calories. *Ish. I had one on a whole wheat roll with thin slice lower fat provolone cheese for a total of 350 calories. My spouse had 2 with double cheese and was very happy. Eschew the cheese and go for light bun and save like 75 calories. Fantasize about adding mayo but don’t to stay heart healthy.
Thanks Anne for allowing us to share your creative Turkey Burger recipe.
We invite all y’all (plural for y’all) to post pics of your favorite burger on our Facebook page.
Chef in training Charles Robinson participated in our Slathered Burger Competition and won recognition with this gourmet burger recipe that is worthy of an Iron Chef competition.
4lb 80% lean ground chuck
6 peeled garlic cloves
1/2 C Spicy Slatherin’ Sauce
1 lb crimini or baby portobello mushrooms
Grate the garlic on a Microplane grater or crush with a garlic press. Add the garlic and Spicy Slatherin’ Sauce to the beef and mix well. Shape into small patties, about 2oz each. You should get about 30 sliders. Grill or pan sear to desired doneness. Top with a dollop of Spicy Slatherin’ Sauce and Elderflower Mushrooms (recipe below).
Remove the stems from the mushrooms and slice the caps thinly. Heat a 12″ sauté pan over medium-high heat and add enough olive oil to coat the bottom. Add the mushrooms and stir occasionally until the mushrooms have released all their liquid and it has evaporated, about 10 to 15 minutes. Add the St. Germaine. Stir the mushrooms around the pan and scrape up the glaze that’s on the bottom. Allow the liqueur to almost completely evaporate. Season with salt and pepper.
In October 2010 we held a Slathered Burger contest to see who could submit the tastiest burger recipes using Slatherin’ Sauce.
Our Winner, Dee Dee Arthur created this great version.
Slatherin’ Q Burger: Dee Dee Arthur **Burger Contest Winner
Hand patty some fresh ground chuck, salt and freshly ground pepper on both sides, grill to your likeness, top with a generous Slather ‘o sauce and some basil coleslaw..yum!
To make the slaw: thinly slice about 4 cups of green cabbage, mix with 3 T Hellman’s mayo, 1 T pickle juice or rice wine vineg…approximately, 2 T chopped fresh basil, salt and pepper.