Thursday, June 12, 2014

The Best Burgers to Represent Each State, from Taste of Home

America’s Burger Nation:

1. Alabama: George Washington Carver (peanut butter topped with bacon)
2. Alaska: Surf & Turf (topped with crabmeat, a squeeze of lemon and a dollop of cocktail sauce)
3. Arizona: Chipotle (chopped chipotles in adobo sauce, red onion and queso fresco)
4. Arkansas: Arkansas Sin (mix together softened cream cheese, shredded cheddar, chopped onions, diced ham and jalapenos)
5. California: Caesar (romaine lettuce, Caesar dressing and parmesan cheese on a sourdough roll)
6. Colorado: Denver Omelet (cover with fried egg and sautéed green pepper and onions)
7. Connecticut: New Haven-Style Pizza (spoon on tomato sauce with chopped garlic, dried oregano and grated Romano cheese)
8. Delaware: Holiday Burger (a turkey burger, topped with mayo, stuffing and cranberry sauce)
9. Florida: Cuba Libre (stir lime juice, a pinch of zest, a dash of Coca-Cola and a little rum into your bbq sauce. Then douse your burger)
10. Georgia: Peach & Vidalia (dressed with mayo, fresh sliced peaches and sautéed Vidalia onions)
11. Hawaii: Plate Lunch (spread a scoop or two of macaroni salad on your burger)
12. Idaho: Yo Potato (kettle-style potato chips and onion dip sandwiched between a potato roll)
13. Illinois: Italian Beef (load on the giardiniera and serve on an Italian roll)
14. Indiana: Breadbasket (two slices of wonder bread, potato salad and Sechler’s pickles)
15. Iowa: Corn & Blue (sprinkle fresh corn kernels, maytag blue cheese and pickle relish on your burger)
16. Kansas: Yellow Brick Road (slather a whole-wheat bun with yellow mustard and add lots of melted yellow brick cheese)
17. Kentucky: Hot Brown (Layer on crispy bacon, thick slices of tomato and grated Pecorino)
18. Louisiana: Hot Burger (slap on some mayo mixed with creole seasoning and a bit of tabasco)
19. Maine: Lobster Roll (top your burger with chunks of lobster mixed with mayo, celery seed, and salt and pepper. Don’t forget to butter and grill your bun!)
20. Maryland: By the Bay (a dash of old bay seasoning and a splash of vinegar based hot sauce mixed into coleslaw)
21. Massachusetts: Baked Beans & Onion (Ladle hot baked beans and caramelized onions between toasted slices of Boston brown bread)
22. Michigan: Cherry Cheddar (topped with Pinconning cheddar and a spoonful of tart cherry jam)
23. Minnesota: Juicy Lucy (stuff American cheese between two thin patties before grilling)
24. Mississippi: Slugburger (replace bread crumbs with potato flakes, then deep-fry the patty—this burger cost a nickel, or “slug”, in the 1900’s)
25. Missouri: Toasted Ravioli (serve with plenty of the toasted ravioli famous in the Hill area of St. Louis, finished with plenty of marinara)
26. Montana: Double Burger (stack two patties between three cheeses)
27. Nebraska: The Reuben (Swiss cheese, thousand island dressing and sauerkraut. Rye bread for bonus points)
28. Nevada: Vegas Martini Burger (mix a touch of vodka into mayonnaise, then spread on buns with a dotting of green olives)
29. New Hampshire: Poutine (topped with French fries, cheese curds and brown gravy)
30. New Jersey: Italian Sub (sprinkle with lettuce, tomato, onions, oil and vinegar, and oregano. Lay it all on quartered, foot-long rolls)
31. New Mexico: Green Chile (topped with smoky cheese and chopped green chiles)
32. New York: Deli (horseradish cream sauce, pastrami and mustard)
33. North Carolina: Carolina BBQ (douse with a vinegar-based BBQ sauce, slaw and pickles)
34. North Dakota: Flying Style Pizza Burger (smother with mozzarella, pizza sauce a
nd Italian seasoning, all on toasted white bread) 35. Ohio: Chili (spoon on Cincinnati chili and cheddar cheese)
36. Oklahoma: Onion (load sautéed onions and American cheese, all on an onion bun)
37. Oregon: Jam & Cheddar (first a spoonful of marionberry jam, blanketed in Tillamook cheddar)
38. Pennsylvania: Primanti’s Style (thick-sliced Italian bread, with fries, oil-and-vinegar coleslaw and tomatoes)
39. Rhode Island: Hot Wiener (sprinkle with celery salt, yellow mustard, chopped onions, and hot wiener, best served on a steamed bun)
40. South Carolina: Fried Green Tomato & Pimento (cover with fried green tomatoes and pimento cheese, layered on a big biscuit)
41. South Dakota: Fry Bread (load up all the toppings you want, just serve it open-faced on fry bread, the state’s official bread)
42. Tennessee: Jack D (mound burger with pulled pork and a little Jack Daniels whiskey, with just a little cayenne pepper)
43. Texas: Big Brisket (Pile on the brisket and go big with Texas toast)
44. Utah: Crown Burger (add pastrami, cheese, tomato, lettuce and thousand island dressing)
45. Vermont: The Vermonter (thinly sliced Granny Smith apples and Vermont cheddar cheese)
46. Virginia: Virginia Ham (stack on salty, smoky ham slices and a smear of honey mustard BBQ sauce)
47. Washington: Toppings & Tots (spoon a mix of mayo, mustard, relish and salad dressing on your burger. Include a side of tater tots)
48. West Virginia: Chow-Chow (dollop burger with your favorite jarred chow-chow, the crunchy vegetable relish)
49. Wisconsin: Pretzel & PBR (slather a pretzel bun with butter and top your burger Widmer’s cheddar and onions sautéed in Pabst Blue Ribbon)
50. Wyoming: Bison (swap in bison burger and top with hash browns, sour cream, cheddar cheese and thinly sliced green onions)

No comments: