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WFC Participants
Don’t miss your chance to have your original 2023 World Food Championship Burger or Bacon recipe considered for publication in the upcoming Burgers & Bacon Cookbook: More than 200 of the World’s Best Burger, Sauces, Relishes, & Bun Recipes in Spring 2024. The cookbook will showcase award-winning recipes from World Food Championships.
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- DEADLINE for submissions is by the end of day, November 12, 2023.
- If your recipe is selected, you will be notified by email.
- If your recipe is selected, you will receive a complimentary copy of the book, as well as the opportunity to purchase additional copies at a discount from Fox Chapel Publishing.
- DEADLINE for submissions is by the end of day, November 12, 2023.
BURGER AND BACON Styles
These are just some of the WFC top ten recipes!
By CHRISTOPHER bUNTER
4th 2022 WFC Top Ten Burger
Black Bean Chili
Can be made either with or without meat, so long as there are lots (and lots) of black beans! Veggies and spices can also be included, which makes for a great vegan option.
By JOHN DYE
7th 2022 WFC Top Ten Bacon
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
Dish 5
Primarily meat, and chili paste made from dried peppers. Does not contain beans or tomato sauce.
By JOSEPH MARTINEZ
8th 2022 WFC Top Ten Burger
Fiesta Street Corn Burger
DIRECTIONs
In medium-sized sauce pot, heat heavy cream to 190°F.
Street Corn:
- In a large skillet, cook the chorizo and render until fully cooked. Remove from pan and set aside.
- Add 1 tablespoon of butter to pan and add corn and peppers. Sauté for 3 minutes in chorizo fat and butter. Remove from heat and allow to cool.
- Once cooked, combine in bowl with lime juice, chopped cilantro, dried chilis, and mayonnaise.
- Add chorizo into the street corn mix. Season to taste.
Chicharron Corn Nut Crunch:
- Preheat oil in pan to 400°F.
- Drop uncooked chicharron in oil and submerge until cooked and puffy.
- Remove from heat into mixing bowl and immediately toss with seasoning. Allow to cool.
- In food processor, combine chicharron and corn nuts and pulse until the corn nuts are in small pieces.
- Remove from processor and toss in mixing bowl with more seasoning to taste.
Oaxaca Cheese Whiz:
- Roast garlic in oven at 350°F for 10 minutes until soft.
- In medium-sized sauce pot, heat heavy cream to 190°F.
- Remove from heat and add to blender. Add 1 cup of shredded Oaxaca cheese and roasted garlic, and blend until smooth.
- Add cup of shredded Cotija cheese to thicken up. Add 1 teaspoon of xanthan gum to stabilize and keep blending until ingredients are fully incorporated. Allow to cool.
- When cooled, put in a canister and charge with 1 tank. Set aside.
Burgers:
- Brush buns with garlic oil. Toast in oven at 350°F for 3 minutes until golden.
- In a cast iron skillet, sear patties over medium-high heat for 3 minutes on one side until crust begins to form. Then flip the patties and cook an additional 2 minutes and top patties with Oaxaca cheese whiz, then cover for final minute to melt cheese. Remove from heat.
Assembly:
- Begin building burger by laying out toasted bottom bun.
- Place patty on top of bun.
- Lay street corn generously on top of melted cheese whiz.
- Cover with chicharron corn nut crunch and top bun.
- Enjoy!
INGREDIENTS
Fiesta Street Corn Burger
Head Cook: Joseph Martinez
Ingredients
Street Corn:
– 2 links chorizo
– 1 tablespoon butter
– 4 cups corn, removed from cobs
– 1 cup diced bell peppers
– 4 ounces lime juice
– 1 cup cilantro, chopped
– 1 ounce dried chilis
– 1 cup mayonnaise
– 1 tablespoon seasoning (I used Chupacabra Special Blend Seasoning)
– Cooking oil, as needed
Chicharron Corn Nut Crunch:
– 1 cup chicharron, uncooked
– 1 tablespoon all-purpose seasoning (I used Chupacabra Chop House Blend Seasoning)
– 1 cup corn nuts
– Cooking oil
Oaxaca Cheese Whiz:
– 3 garlic cloves, roasted
– 1 quart heavy cream
– 1/2 cup Oaxaca cheese
– 1/2 cup Cotija cheese
– 1 teaspoon xanthan gum
Burgers:
– 6 4-ounce burger patties
– Garlic oil
– 6 sourdough buns
TERMS AND CONDITIONS
- I agree to give Fox Chapel Publishing (Burger and Bacons Cookbook publisher) all rights to reproduce my recipe and photo in print and eBook versions.
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I agree to give Fox Chapel Publishing the rights to use my recipe and photo for promotional purposes.
- I confirm that my recipe submission is my own original recipe and not copied from any source including but not limited to chefs, restaurants, food package labels.
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I understand that I will not receive financial compensation if selected.