In the final heat of the 2015 World Burger Championships, the top 10 competitors had to create a burger recipe using citrus. For the round, Rusty Johnson created a facefull of texture and taste with “The Porchetta.” This short-rib burger is topped with luscious lemon-roasted pork belly, offset by crispy pork cracklins, and an array of lemon-infused condiments.
“The Porchetta” scored the highest in the final round of the 2015 World Burger Championships, and pushed Rusty Johnson over the top to win the event,and the $10,000 prize.
Below, Rusty Johnson shares his winning burger recipe.
The official New Mexico state question is “red or green?” You will hear it the very first time you order New Mexican food. What your server is asking is, “which chile (sauce) do you want on your food?”
Red or green — there is never a wrong answer — but when the answer is red, you will be getting a rich, gravy-like sauce made from ripened and dried New Mexico chili pods. (The “green” is the same type of chili, but picked younger and cooked when it is fresh).
Traditionally, for the red, whole chili pods are cooked, then pureed into a sauce. However, you can make excellent red chile with pre-ground red chile powder.
Either way you start, everyone has their own spin on what is supposed to go into chile — add cumin or not, use stock or water — not to mention the debate about the “cheater” addition of flour. The common ingredients, of course are red chile and a desire for that tongue-tingling bright, earthy rush when red chile meets your mouth.
In the 2013 World Burger Championship, Wade Fortin (the 2013 winner), was required to use A1 Steak Sauce in his burger recipe. The A1 was that year’s “infused” ingredient — the mystery ingredient each cook had to incorporate.
Here is Fortin’s El Toro Burger, staring A1 Steak Sauce. Using a ribeye and steak mixture, Fortin created a compound-butter-stuffed Chihuahua cheeseburger with candied bacon and crunchy, A1 fried onions. It was finished off with a drizzle of a port wine reduction and a smear of horseradish aioli.