Several Septembers ago, I judged the Build a Better Burger contest in California's Napa Valley. The top prize of $50,000 went to the best beef burger, but there was--and still is--a $10,000 prize for the best "alternative burger."
Event chairman and cookbook author James McNair defines an alternative burger as one made from "any food product that can be ground, formed into a patty, cooked on a grill and served on or between a bakery product."
If you give enthusiastic cooks that much freedom, you're bound to get some creative concoctions. McNair recalls a Black Forest Burger with whipped cream, cherries and a chocolate-flavored bun as one of the more unusual submissions.
With McNair's definition in mind, I decided to create a few alternative burgers of my own, choosing three very different grinds (turkey, shrimp and lamb) with very different styles (Indian-, Thai- and Greek-inspired flavorings).
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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