The G.O.A.T
Created By Brian Capps, Louisville, KY

Ingredients (Makes 2 Burgers):

• 1 pound Kentucky Cattlemen’s Ground Beef, 80/20
• Dan-O’s™ Spicy Seasoning, to taste
• 2 Private Selection® Golden Brioche Sandwich Buns
• 2 Tablespoon Divina™ Fig Spread
• 2 oz. Simple Truth Organic™ Original Goat Cheese, crumbled
• Mike’s Hot Honey®, to taste
• Kroger® Baby Spring Mix
• 2 Tablespoon butter

Recipe Cooking Directions:

1. Lightly shape ground beef into two 8 oz. balls, set aside.
2. In a cast iron skillet on medium-low heat, melt butter, add buns and toast to golden brown; set aside.
3. On medium-high heat, add ground beef to skillet, smash with spatula to form a bun-sized patty.
4. Add Dan-O’s Seasoning to taste and cook 4 to 5 minutes on each side or until the internal temperature reaches 160°F using a thermometer.
5. Remove burgers from skillet and allow to rest.
6. Top each bun with fig spread and add goat cheese on top of each patty. Garnish with spring mix and hot honey.

Louisville Local Brian Capps won the 10th annual Derby Burger Challenge with his “Bourbon Blueberry & Brie Bacon Cheeseburger” after two rounds of online voting. His winning recipe was inspired by a Special Grilled Cheese sandwhich he makes for his wife.

Bourbon Blueberry Brie & Bacon Cheeseburger Recipe

Made with 100% Kentucky Cattlemen’s ground beef, this burger is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula – all on a brioche bun.

Ingredients:

1 pound Kentucky Cattlemen’s Ground Beef or 1 package Kentucky Cattlemen’s Ground Beef Patties
4- slices cooked thick cut bacon, halved
1 – Wheel of brie cheese, rind removed, sliced ¼ inch thick
1 – Pint fresh blueberries
1- Lemon, halved
1/8 – Cup white sugar
2-tsp. cornstarch
1 1/2- tsp. bourbon
2 – brioche buns
2 Tbsp. salted butter
Arugula
¼ tsp. course kosher salt
¼ tsp. coarse black pepper

Recipe Cooking Directions:

1. Form ground beef into two patties that are slightly larger than your buns, set aside. Preheat a cast iron skillet over medium heat. Add butter and sliced buns, cook until golden brown, set aside.
2. Salt & pepper both sides of burger patty, cook over medium heat in cast iron skillet. Cook until internal temperature reaches 160°F degrees, turn off heat add cheese and cover with lid until melted. Remove to a plate to rest.
3. Add blueberries to small pot, add sugar, and juice from half of a lemon, cook on med/low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with just enough water to become a slurry. Slowly add just enough slurry to thicken blueberry mixture slightly. Remove mixture from the heat and stir in the Bourbon.
4. Build burger: Place bottom bun down, add burger patty with brie cheese, bacon and pour some blueberry sauce over bacon until it runs off, add arugula and top bun.

Donna Gribbins, the 2020 Derby Burger Challenge Winner, had the perfect recipe for an extraordinary year. With the rich flavors of the three B’s: bourbon, bacon and blackberries, this Cheeseburger has it all!

Bourbon BlackBerry Glazed Bacon Cheeseburger Recipe

Saucy, fruity and surprising. This burger packs its flavor in the savory bourbon sauce, and blackberry jam topped with bacon, lettuce, and cheddar cheese on a beef patty on a brioche bun.  

Burger Ingredients:

• 2 Lbs ground sirloin
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbsp Bourbon Brown Sugar Seasoning
• 1 clove minced garlic
• 3 Tbsp grated onions
• 1 tsp smoked paprika
• 2 Tbsp worchestershire sauce
• 2 egg yolks Bourbon BlackBerry Glaze
• 1/2 cup BlackBerry jam
• 2 Tbsp bourbon
• 1 tsp smoked paprika

Burger Sauce:

• 1 cup mayonnaise
• 2 Tbsp Bourbon Brown Sugar Seasoning
• 2 Tbsp Bourbon
• 1 tsp smoked paprika

Toppings:

• 8 slices cooked peppered bacon
• Butter lettuce
• 8 slices Smoked Cheddar Cheese
• 4 Toasted Brioche Buns Burger

Directions:

1. Toast buns. Cook bacon.

2. In a small saucepan combine bourbon, blackberry jam and smoked paprika to make glaze. Heat until the jam melts and flavors combine.

3. In a small bowl combine mayo, bourbon, bourbon brown sugar seasoning and paprika to form burger sauce. Set aside.

4. In a large bowl combine beef, grated onion, minced garlic, egg yolks, smoked paprika, bourbon brown sugar seasoning, salt, black pepper and worchestershire sauce to make your burger mixture.

5. Form burgers and grill to desired doneness. When you turn the burgers glaze with your bourbon blackberry glaze.

6. Top with cheddar cheese and cook just til the cheese melts. Place on buns. Top with cook bacon. Lettuce and burger sauce. Serve hot.

Tori Poe wow-ed judges and foodies alike last year with her Chimichurri Churchill Burger which featured a unique tortilla-wrap bun, topped with Mexican Cheese Blend & fresh avocado, and smothered in homemade salsa golf & chimichurri.

Burger Ingredients:

• 100% Angus Ground Beef Chuck
• Ripened avocados (sliced & salted to taste)
• Shredded Mexican Cheese Blend
• Flour Tortillas, burrito size
• Salted Butter

Salsa Ingredients:

• Jar of Pimentos (drained & dried)
• Mayo
• Ketchup

Chimichurri Ingredients:

• Garlic Cloves
• Bunches of Fresh Parsley
• Olive Oil
• Dried Oregeno
• Salt & Pepper
• Red Wine Vinegar

Directions:

Shape beef into 1/3 lb. round patties. Cook Patties to well-done. While you’re cooking your patties, mix together your Salsa Golf & Chimichurri (see below).

Then add 1/2 Tbs. of butter to the skillet on medium to melt and spread around the pan. Warm tortillas 20-30 seconds or so, individually in a skillet.

Spread 1/2 to 1 tsp. of Salsa Golf to the middle of the tortilla and top with 2 Tbs. of shredded cheese.

Top this with the burger. Spread 1 Tbs. of Chimichurri sauce on the burger & add sliced avocado. Top with more cheese, then fold the tortilla corners over the top of your burger until it’s completely covered.

Pick of the tortilla-covered burger and turn it over in the skillet, so the folded side is on the buttered skillet. Let it stay until it is lightly browned (about 45 sec. or so). Flip & brown on the other side. Enjoy!

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.

Ingredients:

• 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
• Mayonnaise
• Ketchup
• 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
• Salt
• Pepper

Directions:

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
(set aside)
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.
9)Enjoy!

Created by Maurice Williams of Louisville, KY

Ingredients
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
Mason jars/containers

Burger Instructions

1. In a large mixing bowl gently work 1 Tbsp. kosher salt and 1 Tbsp. cracked black pepper into 1 lb. of ground beef
2. In a separate mixing bowl, combine 1 cup of ground coffee and 1 cup of cocoa powder
3. 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
4. Once coated, cook over medium heat for 8 to 10 minutes per side
5. Place slice of provolone cheese on top of each burger patty immediately after cooking to melt
6. 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
7. Transfer each burger patty to a pretzel bun and top with desired number of Bourbon Pickled Red Onions

Bourbon Pickled Red Onions

1. In a stock pot bring to a soft boil 2 cups of bourbon, 1 cup of apple cider vinegar, and 1 cup of honey
2. Add 4 sprigs of fresh thyme to  mason jars or containers along with 1 Tbsp. of kosher salt and 1 Tbsp. of black peppercorns
3. Thinly slice the red onion and place into containers
4. Once the liquid has reach a soft boil, pour mixture over the onions making sure to cover completely
5. 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

Ingredients
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

Ingredients
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
Maple-Bourbon Mayonnaise
1/2 cup mayonnaise
1/2 tablespoons maple bourbon

Directions
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

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.

Created by Zoe Badillo of Valley Station, KY

Ingredients
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

Wasabi-Mayonnaise Spread:
1/4 cup mayonnaise
2 to 4 tablespoons wasabi paste

Toppings:
Lettuce leaves, tomato slices, white onion slices, caramelized or grilled pineapple slices

Directions:

Created by Bill Keyer of Louisville, KY

Ingredients
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

1. 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.
2. 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.
3. 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.
4. 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.

Ingredients
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

Directions:

1. 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.
2. Cook bacon, as desired, until crisp, reserving 3 tablespoons bacon drippings. Set aside.
3. Combine beef, Worcestershire sauce, salt, and pepper in medium bowl, mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick patties.
4. 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.
5. 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.
6. Remove pears from freezer; thinly slice.
7. 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