Be Inspired by the Amazing Entries in BC’s Best Darn Burger Championship!
“BACK TO BASICS BURGER”
In 2021 we will once again feature the popular ‘Back To Basics Burger’.
Ingredients will be limited to: Any style of bun. Any beef, pork or poultry or combination. Any bacon. Any homemade or store bought regular Mayo, ketchup, relish, mustard, hot sauce or BBQ sauce. Any seasonings. Any cheese. Any veg but leave the truffles in the ground!
The intent is to create what most folks cook on their grill or smoker at home just elevated by the cooks imagination. Nothing over-the-top or too fancy-pants. Just a perfectly cooked burger with great fresh ingredients.
We have seen some pretty amazing creations sandwiched between buns come into the judge’s tent! How about a burger patty made up of fresh ground ribeye, chuck and short rib, smoked and grilled to perfection. Then the patty is topped with fresh grated cheeses, frizzled onions, truffle oil, lobster medallions and a touch of béarnaise. All placed between a fresh baked brioche bun spread with compound garlic herb aioli. Ya, we’ve seen that… But now we have returned to the basics.
Can you dethrone Langley’s Burger King?
All competitors are out to take down the hottest darn burger cook on the planet, Rusty Johnston of Rusty’s Q. He has won more provincial, national and international burger titles than anyone else on this planet and he hails from right here in Langley BC. …we are unaware of burger winners from other planets. (that’s a disclaimer, see what we did there?) Everyone is out to dethrone our own Burger King but with the way he layers ingredients, flavours and proteins he is hard to beat.
Doesn’t everyone including most restaurants think they make the best burgers, steaks and chili? We invite individuals and restaurant chefs to come out and try to win the title of BC’s Best Darn Burger Champion, Canadian SCA Steak Champion or Canadian International CASI Chili Champion for you or your business and get the trophy and ribbon put up on your wall to prove it!
$50 entry Saturday 12:00pm Turn In