Frequently Asked Questions
May I submit more than one recipe?
There is no limit on the number of recipes that may be entered. Please keep in mind that 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 and has been updated to meet the current rules.
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 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?
Yes, unless they hold an alcoholic beverage license or work for a company that holds an alcoholic beverage license. BBB has always allowed food professionals to enter the contest, except that chefs who earned 75% of their income were prohibited from entering in the past few years. Beginning in 2010, we returned to the original BBB rule that allows chefs to enter. It’s interesting to note that it took 15 years for a chef to finally win in 2005, so home cooks are definitely not at a disadvantage competing against the pros at BBB.
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.
Must patties always be made round?
Definitely not. Shape the patties into rounds, ovals, or squares that fit the shape and size of the buns.
Do I have to use the sponsors’ products in a recipe? Is there any advantage to using the sponsors’ products?
The use of Sutter Home wine is not necessary and its usage does not sway the judges in choosing the best recipes. If you choose to add wine to your burgers, however, we hope that it will be a Sutter Home varietal. When entering the Beef Category, it is necessary to use at least 75% beef in the patties.
Does the three-hour preparation time limit include time for brining or marinating that takes longer than three hours, such as overnight?
If brining or marinating takes longer than would fit into the three-hour TOTAL preparation/cooking limit, the recipe would be disqualified by the legal reviewers. You may, however, call for an already brined or marinated ingredient that is readily available in a well-stocked supermarket.
Must the full amount of each component be used during the actual contest, or do you allow some discretionary judgment in regard to such things?
Burgers that make the Cook-Off must be prepared exactly as written. It would be fine, for example, to make a large amount of a flavored mayonnaise and to say in the directions to spread a generous (or thin or other descriptor) amount on the buns. However, if the directions simply say to spread the mayo or other spread on the buns, then all of it must be used in both our testing and at the Cook-Off. Generally, it is best to make exactly the amount of each component that you wish to use in assembling your burgers.
Is there a weight requirement or preference for burger patties?
There is no rule as to the weight of patties, and we receive recipes that range from 1/4 pound patties to 1/2 pound or larger. Generally, the judges tend to choose patties that use about 1/3 pound of meat.
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 three hours total, so overnight soaking would be disqualified. It would be okay to call for soaking within the three-hour limit with a parenthetical phrase or note in the intro that a longer time would be better.
How are the finalists selected?
The legal screeners at Sutter Home check every entry to make certain that every rule has been followed. All recipes that pass through the legal review process are sent to James McNair and the Culinary Evaluation Judging Panel. Throughout the summer these recipes are re-evaluated and narrowed down to those deemed worth of consideration as Cook-Off finalists. The Preliminary Judging Panel, which includes the culinary evaluation judges and the professional chefs of Sutter Home, cook and score the top recipes in order to determine the ten potential finalists.
Do the recipe judges read every entry that is submitted?
Yes, every recipe that passes the legal review process is read and evaluated by at least one of the culinary evaluation judges.
Will contestants be notified of the status of their recipes before the finalists are announced?
We regret that we are unable to provide information about the status of recipes as they go through the screening, evaluating, and judging process. The ten potential finalists will be notified, sent affidavits for signing, and sworn to secrecy until the Sutter Home legal staff reviews their affidavits and verifies eligibility. When ten finalists have been verified, the list is announced on the contest website.
How do the finalists find out details about the Cook-Off?
Once the ten Finalists have been verified, a complete Finalist Handbook will be sent to each. All questions regarding travel, the entire event weekend, and specifics about how the Cook-Off day works will be addressed in the handbook. There will also be a blog set up where the Finalists can communicate with each other, the Event Manager, the Head Judge, and the Culinary Director. A conference call with the group before the event will provide an opportunity for answering any further questions.
How do I get tickets to attend the Cook-Off?
BBB is not a public event, and is open to invited guests only.