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Hy-Vee Burger Cook-Off Recipes

Updated: Friday, May 31 2013, 05:20 PM CDT

The Cedar Rapids Hy-Vee grocery stores held a hamburger cook-off contest for the best burger recipes.  On Wednesday we had the best four recipes prepared at our studios in Broadcast Park. Here are four delicious recipes for the grill master in your home.


The Ultimate Chili Burger submitted by Cristin Geinapp

1 teaspoon canola oil

1 small onion finely chopped

1 clove garlic, minced

1 jalapeno pepper, seeded and finely chopped

3 teaspoons ground cumin

¼ cup water

1 cup chili beans or pinto beans, cooked

2 lbs. 80%-lean ground beef

4 tablespoons tomato paste

2 tablespoons chopped fresh cilantro

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon freshly ground pepper

Kaiser rolls lightly toasted


2 cups shredded cheddar            

Shredded lettuce

Homemade salsa

1.            Heat oil in a small nonstick skillet over medium heat. Add onion and sauté until light golden, about 3 minutes. Add garlic, jalapeno and cumin; sauté until fragrant about two minutes longer. Transfer the mixture to a medium bowl.

2.            Prepare the grill by spraying the rack with cooking spray. Add beans to the onion mixture and mash coarsely with a potato masher. Add beef, tomato paste, cilantro, thyme, salt and pepper; mix thoroughly but lightly. Shape the mixture into 4 ¾-inch thick patties

3.            Grill the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place on rolls and garnish with shredded cheese, lettuce and salsa.


Matador Burger submitted by Drew Herbert

1 lbs. ground pork

1 lbs. ground beef

1 yellow onion sautéed

2 cups crushed tortilla chips

½ can refried beans

6oz Queso fresco crumbles

¼ cup of sour cream

2 tablespoons chopped cilantro

4 cloves garlic

1.5 shredded lettuce

1 large tomato

6 burger buns

½ cup guacamole

Salt and pepper to taste

2 teaspoons cumin

1 teaspoon cayenne pepper

Mix ground beef, ground pork, sautéed onions, garlic, chopped cilantro, queso cheese, refried beans, crushed tortilla chips salt, pepper, cumin, cayenne pepper together and form into patties.

Mexican burger sauce- mix salsa, sour cream, salt, mix together

Layer your burger bun with shredded lettuce, tomato, burger, Mexican sauce, guacamole and then top of bun.


Ciabatta Best Burger.  Submitted by Leah  Schmidt

Ciabatta loaf bread Hy-Vee take-n-bake

Spread for after you cook

¼ cup mayo

3tsp garlic paste

1 tsp smoked paprika

1 tps Lawry’s


6oz filet mignon- hand grind twice

12oz sirloin- hand grind twice

1 tbs coarse ground black pepper

1 tbs sea salt

1 tsp cumin

1 tbs anchovy paste

4-5 sprigs fine chopped mint leaves

2 tsp red pepper flakes (optional)


Smoked provolone

Baby Swiss

Garden tomatoes

Green leaf lettuce


Form meat to match shape of bread (square on cookie sheet on wax paper to easily move meat on to grill) transfer and sear on hot grill. Move to indirect heat after center is cooked add slices of cheese to melt right before removing from grill.

Bake bread in oven according to package instructions, cut in half last five to seven minute of cook time, lightly spray with non-stick spray and toast the inside of the bread.

Build your Ciabatta burger, spread mayo, lay meat on bottom loaf, add desired toppings. Cut burger in sections.  Serves 5-6 depending on slice size.


4 Alarm Patti Melt.  Submitted by Patti Wadell


2 lbs. 85% ground beef

½ medium onions finely chopped

1 tbs McCormick grill mates hamburger seasoning

1 tbs ground pepper

½ tbs salt

Cook three slices of jalapeno bacon. Crumble and set aside

Form burger mixture into eight patties make a small well in four of the patties and put 2 slices of pepper jack cheese in the patties with the wells add jalapeno bacon then take the remaining patties place on top and seal to form 4 stuffed burgers.  Cook until juices run clear. Top with pepper jack cheese and place on grilled hamburger bun with your favorite toppings


Hy-Vee Burger Cook-Off Recipes

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