Derby Burger Challenge
Congrats to Lori Poe for winning the Derby Burger Challenge with her Chimichurri Churchill Burger!
The final 4 Burgers went to the Derby Burger Challenge Cook-Off at Kroger:
- Asian BBQ With Grilled Peaches Burger
- Chimichurri Churchill Burger
- Foto Finish Filly Cheese Steak Burger
- Go Big Bleu! Burger
Here’s How it Works:
From January 14th to March 10th, you’ll submit your best beef burger recipes right here. Make sure you include a photo – you’ll want voters to have a good visual of your delicious burger!
We’ll choose 8 preliminary finalists for a public vote that we’ll host right here on our website from March 15th-21st. (Be on the lookout for reminders on the Festival’s Facebook page and other social channels!)
The top four Derby Burger Recipes with the most votes will move on to the Cook-Off Final on March 25th, where they will make samples of their burgers for a live tasting by the four judges on WDRB in the Morning. The winning burger will be selected by the judges based on Flavor, Creativity, Appearance, and Ease of Preparation.
Louisville area Kroger stores will feature the winning recipe. The winning burger can also be sampled at Beerfest on Wednesday, May 1.
Winner Will Also Receive:
- 4 VIP tickets to a concert at Kroger’s Fest-a-Ville
- 4 VIP tickets to Thunder Over Louisville
- 2 tickets to BeerFest at Kroger’s Fest-a-Ville
- $100 gift certificate to Kroger
- Featured inside Louisville Kroger stores, including the recipe ingredients and recipe card
- Featured samples inside Kroger’s Fest-a-Ville at the Kentucky Derby Festival BeerFest, May 1st, 2019.
- A grilling prize pack from the Kentucky Beef Council
Kentucky Cattlemen’s Ground Beef is a fresh, natural (no artificial ingredients, minimally processed) product sourced from Kentucky farm families who share a commitment to animal care and the environment.
From farm to table, we support Kentucky cattlemen and local businesses to provide the Bluegrass with a delicious ground beef product.
When you buy Kentucky Cattlemen’s Ground Beef you can feel confident in purchasing a great tasting product while supporting local Kentucky communities.
Need Inspiration? See Past Winning Recipes Below.
Jay Neubacher’s Derby Bourbon Burger features a 5-spice rub made with Bourbon smoked paprika, is topped with with grilled onion and mushrooms, bacon and Embasa Chipotle Peppers in Adobo Sauce. It’s topped with melted provolone cheese on a brioche bun.
- 100% Angus Ground Beef Chuck
- Kroger Private Selection Golden Brioche Buns
- Hickory Smoked Bacon
- Smoked Provolone Cheese Slices
- Sliced baby bella mushrooms
- Sliced white onions
- Shredded lettuce
- Honey Mustard
- Old Bay Seasoning
- Chili Powder
- Garlic Powder
- Bourbon Barrel Foods (Kentucky Proud): Bourbon Smoked Paprika
- Embasa Chipotle Peppers in Adobo Sauce
- E.V. Olive Oil
1)Combine and mix:
2 tbsp. salt
1 tbsp. Old Bay Seasoning
1 tbsp. Bourbon smoked paprika
1 tbsp. chili power
1 tbsp. garlic powder
2)Combine in small blender:
1 cup mayonnaise
1 cup of ketchup
1 tsp. honey mustard
1 whole chipotle pepper coated
with adobo sauce
(only one pepper, NOT the whole can)
1 tbsp. of spice mix from above
Blend all ingredients until smooth
3) Cook the bacon slices separately until crisp and then crush into bits.
4) In a skillet: add 2 tbsp. olive oil, add the mushrooms and saute over medium heat, add the onions after about 3 minutes, 1 pinch of spice from Step 1 and continue to saute together until soft.
5) Take the ground beef and form into 1 inch thick, 1/3 lb. patties and prepare your grill for medium-high heat.
6) Grill the patties with a pinch of spice from Step 1. After about 3 minutes flip the patties and grill for about 3 additional minutes then slightly mound the onions & mushrooms from Step 4, and give a generous sprinkle of the bacon from Step 3 and cover all with a slice of the Provolone cheese. Cook an addition minute or so until the cheese melts and the burger is 160 degrees internal.
7)Lightly toast the Brioche buns during the final minute of cooking the burgers.
8)Generously add the sauce from Step 2 to the top of the bun and a pinch of shredded lettuce to the sauce, combine the burger from Step 6 to the bottom half and combine the two halves.
Created by Maurice Williams of Louisville, KY
1 lb. 80/20 ground beef
2 Tbsp. kosher salt
1 Tbsp. cracked black pepper
1 cup ground coffee
1 cup cocoa powder
½ lb. sliced provolone cheese
4 pretzel buns
5 Tbsp. extra virgin olive oil
Bourbon Pickled Red Onions
2 cups bourbon
1 cup apple cider vinegar
1 cup honey
1 red onion, thinly sliced
2 Tbsp. Kosher salt
1 Tbsp. black peppercorns
4 sprigs fresh thyme
- In a large mixing bowl gently work 1 Tbsp. kosher salt and 1 Tbsp. cracked black pepper into 1 lb. of ground beef
- In a separate mixing bowl, combine 1 cup of ground coffee and 1 cup of cocoa powder
- Separate ground beef into equally portions and pat out evenly to make patties. Place each patty in the coffee/cocoa mixture and coat each surface is covered in powder
- Once coated, cook over medium heat for 8 to 10 minutes per side
- Place slice of provolone cheese on top of each burger patty immediately after cooking to melt
- Mix 5 Tbsp. of extra virgin olive oil with 1 Tbsp. kosher salt and brush over top of each pretzel bun before grilling or toasting bus in the oven for 90 seconds
- Transfer each burger patty to a pretzel bun and top with desired number of Bourbon Pickled Red Onions
Bourbon Pickled Red Onions
- In a stock pot bring to a soft boil 2 cups of bourbon, 1 cup of apple cider vinegar, and 1 cup of honey
- Add 4 sprigs of fresh thyme to mason jars or containers along with 1 Tbsp. of kosher salt and 1 Tbsp. of black peppercorns
- Thinly slice the red onion and place into containers
- Once the liquid has reach a soft boil, pour mixture over the onions making sure to cover completely
- Seal mason jars or containers allowing them to reach room temperature before refrigerating 2 days prior to serving
Created by Maurice Williams of Louisville, KY
Total Recipe Time: 25 to 35 minutes
1 pound Ground Beef (80% lean)
3 tablespoons grated green bell pepper
3 tablespoons grated sweet onion
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crumbled blue cheese
1/3 cup crumbled feta cheese
4 brioche buns, split, toasted
Toppings: lettuce leaves, tomato slices
1. Combine Ground Beef, bell pepper, onion, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape 8 thin patties. Combine cheeses in small bowl, breaking up any large crumbles. Divide cheese mixture evenly into four portions; place each portion in center of one patty. Top each patty with another patty, sealing edges. Flatten patties to 1 inch thickness and 4 to 5 inch diameter.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 17 minutes until instant-ready thermometer inserted horizontally into center registers 160°F, turning occasionally.
3. Place 1 burger on bottom half of each bun; top with lettuce and tomato, as desired. Close sandwiches.
Makes 4 servings.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Created by Sarah Allgeier of Louisville, KY
1 pound Ground Beef (80% lean)
1/3 cup dried blueberries, chopped
1 tablespoons maple bourbon
1 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns
4 slices cheese
8 slices bacon, cooked crisp
3/4 cup arugula leaves
1/2 cup mayonnaise
1/2 tablespoons maple bourbon
1. Place blueberries in a small bowl, top with 1 tablespoon bourbon. Soak 20 minutes, or until blueberries have soaked up liquid. Drain blueberries.
2. Combine Ground Beef, blueberries, salt and pepper in large bowl. Lightly shape beef mixture into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
3. Meanwhile, combine mayonnaise and 1/2 tablespoon bourbon in small bowl.
4. Place 1 burger on bottom half of each bun; top evenly with cheese, bacon and arugula. Spread mayonnaise mixture evenly on cut side of each bun top. Close sandwiches.
Makes 4 servings
Cooking instructions are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Created by Zoe Badillo of Valley Station, KY
1 pound Ground Beef
1/2 cup pineapple juice
1/2 cup thinly sliced green onions
2 tablespoons tomato paste
1-1/2 teaspoons fresh or dried chopped chives
1-1/2 teaspoons chopped fresh mint
Salt and pepper
4 whole wheat or regular hamburger buns, split and toasted
1/4 cup mayonnaise
2 to 4 tablespoons wasabi paste
Lettuce leaves, tomato slices, white onion slices, caramelized or grilled pineapple slices
|1.||Combine Ground Beef, pineapple juice, green onions, tomato paste, chives, and mint in large bowl, mixing lightly but thoroughly. Lightly shape beef mixture into four 1/2-inch thick patties.|
|2.||Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season burgers with salt and pepper, as desired.|
|3.||Meanwhile, combine mayonnaise and wasabi, as desired, in small bowl.|
|4.||Line bottom of each bun with lettuce; top with tomato, onion, and pineapple slices, as desired. Top with burger; top burger with equal amounts of Wasabi-Mayonnaise Spread. Close sandwiches.|
Cook’s Tip: Cooking instructions are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Cook’s Tip: To caramelize pineapple slices, heat small amount of butter in large nonstick skillet over medium heat until melted. Place pineapple slices in skillet; cook until heated through and edges brings to brown, turning once.
Created by Bill Keyer of Louisville, KY
1-1/2 pounds ground chuck
2 tablespoons steak sauce
1 teaspoon Dijon-style mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon herbs de Provence
2 tablespoons butter
1 medium yellow onion, thinly sliced
2 tablespoons Kentucky bourbon whiskey
Crumbled blue cheese
4 large sesame hamburger buns, split, toasted
4 slices thick-cut bacon, cut in half, cooked crisp
- Combine ground beef, steak sauce, mustard, garlic powder, salt, and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties. Sprinkle evenly with herbs de Provence.
- Melt butter in large nonstick skillet over medium heat. Add onion, cook until lightly caramelized stirring occasionally. Stir in bourbon; continue cooking about 5 minutes or until almost evaporated.
- Meanwhile, place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. During last two minutes of grilling, top each burger with blue cheese, as desired.
- Place 1 burger on bottom of each bun. Evenly top with onions and bacon. Close sandwiches.
Makes 4 servings
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Created by Richard Glidden of Bardstown, KY
This burger incorporates everything that the derby city has to offer. Our rich agriculture, our firmly planted French roots, and of course, good Kentucky bourbon. Also, it’s an absolute plethora of flavors, combining salty, smoky, sweet and tangy. The creaminess of the brie mixed with the sweetness of the pears infused with the flavor of the bourbon compliments the saltiness of the bacon and the meatiness of the beef so well. This is one of the few burgers that you’ll shove aside all condiments because it IS the entire package.
3 pounds ground chuck
2 cups Kentucky bourbon
1 cup sugar
1 cup water
2 Anjou pears, peeled, cut in half lengthwise, cored
12 strips thick-cut applewood-smoked bacon
¼ cup Worcestershire sauce
1 tablespoon salt
1 tablespoon fresh ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons honey
3 packages King’s Hawaiian Sweet Sandwich Buns, split
8 ounces Brie cheese, rind partially removed, sliced
- Combine bourbon, sugar, and water in small sauce pan. Place over medium high heat, stirring constantly until sugar is dissolved. Bring to a boil; place pears in saucepan. Reduce heat and simmer 3 to 5 minutes. Immediately remove pears to freezer-safe bowl. Freeze until ready to use.
- Cook bacon, as desired, until crisp, reserving 3 tablespoons bacon drippings. Set aside.
- Combine beef, Worcestershire sauce, salt, and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick patties.
- Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
- Meanwhile, combine butter, reserved bacon drippings and honey in microwave-safe bowl. Microwave on HIGH until butter is just melted, stirring to combine ingredients. Brush cut-side of buns with honey mixture and place cut-side down on grill, careful not to burn the buns, until golden brown.
- Remove pears from freezer; thinly slice.
- To assemble, place burger on bun bottom; evenly top with bacon, pears and cheese. Close sandwiches; return to grill for one to two minutes or just until brie melts over the pears and bacon.
Makes 12 burgers