Frequently Asked Questions
May I submit more than one recipe?
There is no limit on the number of recipes that may be entered. In general, it is better to concentrate on perfecting a few good recipes instead of quickly entering a lot of recipes.
Is it acceptable for more than one person to come up with a recipe to enter?
Each submitted entry must come from only one person, not a pair or group. Please note that each selected finalist must sign an affidavit stating that the recipe they submitted is their original recipe and has never been published previously. People can certainly assist others in working on their recipe, but it is illegal to submit a recipe that was created by someone else.
May I resubmit a recipe that I’ve sent to BBB in a previous year?
Yes, as long as it was not selected as a finalist.
BBB rules state that an entry cannot have been previously published. Does this include my own recipes that were sent to BBB in previous years and now appear on the Burgerbase?
The online “publishing” of recipes from recent years on the BBB Database does not constitute a published recipe, so the same person that previously submitted it may enter it again.
Why can’t residents of California enter BBB?
Under Section 106(j), Title 4, Division 1 of the California Code of Regulations it states that no alcohol manufacturer or supplier is authorized to give “any premium, gift or goods of any sort, whether by way of sweepstakes, drawings, prizes, cross-merchandising promotions with a non-alcoholic beverage product or products or any other method if the value of the premium, gift or goods given to an individual exceeds $0.25 with respect to beer, $1.00 with respect to wine or $5.00 with respect to distilled spirits.” Therefore, TFE, as an alcohol manufacturer, cannot award a California resident any prize valued at more than $1.00.
May culinary professionals enter the contest?
Individuals who derive more than 75% of their personal income from employment as a chef are not eligible to enter the contest; this includes work as a chef in restaurants, catering companies, or in private homes or businesses. Other culinary professionals, such as food writers, cookbook authors, or home economists, are welcomed to enter, as long as they do not work for a company that holds an alcoholic beverage license.
May I grill a chicken breast or fish fillet instead of a patty in a burger?
No. BBB rules identify a burger as consisting of any food product that can be ground, formed into patties, grilled, and served on or between a bakery product, with any added condiments or toppings.
Would a cold sandwich made with meatloaf be accepted in the burger recipe contest?
No. We’re looking for a burger hot off the grill, not another type of sandwich.
Do I have to serve the patties on a bun, or can I wrap them in lettuce or cabbage leaves?
Each burger recipe must call for some sort of bakery product. Possibilities include traditional buns, sliced bread, rolls, biscuits, muffins, and tortillas. When choosing the bread, make certain that it will hold up with the patties, condiments, and toppings so that it can be picked up and eaten out of hand. You may choose to serve the burgers open-faced style, with only a bottom piece of bread.
Is there any advantage to using the sponsors’ products in a recipe?
The only requirement for the use of a sponsor’s product is the use of beef when entering the Beef Category. The use of Sutter Home wine and other sponsors’ ingredients does not sway the preliminary judges in choosing the best recipes.
I am developing a burger recipe and would like to know if I can use an item that has to be brined first. If the recipe ingredient calls for a brined ingredient with a brining time over three hours can I supply the brined ingredient and not have the brining time included in the preparation time?
If brining takes longer than would fit into the two-hour TOTAL preparation/cooking limit, it would be disqualified. An exception would be to call for a brined ingredient that is readily available in a well-stocked supermarket.
Will specifying the use of grilling planks or soaked wood chips disqualify, or tend to disqualify, a recipe?
No, the use of grilling planks or addition of soaked wood chips will NOT disqualify a recipe.
Will an entry that requires you to soak wood chips or planks "at least two hours or overnight" be qualified? Obviously, the longer you soak, the better it will perform so I was opting for the overnight.
The complete recipe, including soaking times, is limited to two hours total, so overnight soaking would be disqualified. It would be okay to call for soaking within the two-hour limit with a parenthetical phrase or note in the intro that a longer time would be better.
How are the finalists selected?
Five food professionals are each assigned a region of the country on a rotating basis each year. The panel for 2008 is comprised of James McNair, Build a Better Burger Honorary Chairman and Head Judge; Chef Jeffrey Starr, Culinary Director and Executive Chef of Sutter Home; James Houghton, Sutter Home Winery Chef; Matthew Bennett, Sutter Home Winery Sous Chef; and Andrew Moore, Culinary Associate for James McNair.
Do the preliminary judges read every recipe that is submitted?
Only recipes that pass through the legal review process are sent to the Preliminary Judges for evaluation. The legal screeners check to make certain that every rule has been followed.