brought to you by the Beef and Dairy Producers of Idaho
Congratulations to the winners of the Idaho Cheeseburger Battle! We spent July celebrating Idaho Beef Month by looking for the best cheeseburger in Idaho. All month long, we challenged chefs across the state to show us their best cheeseburgers for the chance to win cash prizes and bragging rights. We received so many incredible entries, but these three chefs blew the judges at Idaho Beef and Dairy West away. We also hosted a very exciting People’s Choice vote where the public voted for their favorite cheeseburger and crowned their winner. Scroll below to see all of our winning cheeseburgers and some mouthwatering honorable mentions! And be sure to visit these fine establishments when in Idaho to see what other delicious dairy and beef items are on their menus.
FIRST PLACE WINNER
Will receive $3,000 cash and a Chef’s Roll swag pack!
Mac Daddy Smash
by Jeff Sullivan of Sully’s Gastropub
Two ¼ pound smash patties stacked on a toasted brioche bun with a mountain of house made mac & cheese loaded with sharp cheddar, creamy mozzarella, and smoked gouda. Topped with applewood smoked bacon, caramelized grilled onions, house pickled jalapeños and Fresno peppers, and finished with a rich pesto mayo.
SECOND PLACE WINNER
Will receive $2,000 cash and a Chef’s Roll swag pack!
The Luau Burger
by Chef Andrew Leger of The Reef
Local Thomas cattle company beef, charbroiled and topped with melted pepper jack cheese, smoky chipotle pineapple jam for mild heat and fresh mixed greens on a toasted bun.
THIRD PLACE WINNER
Will receive $1,000 cash and a Chef’s Roll swag pack!
Burger Au Gratin
by Kristie Parker of Savage Grill
Our feature burger is a Quarter pound, hand-pressed on site, fresh, never frozen, 100% beef patty topped with grilled Idaho potatoes, smothered in a house cheese sauce and real cheddar cheese!
PEOPLE’S CHOICE WINNER
Will receive $1,000 cash and a Chef’s Roll swag pack!
Pulp Fig-tion
by Chef Riley Roberston of Brixx Craft House
7 oz. Certified Angus Beef patty with melted halloumi dairy cheese, fig jam, orange buerre rouge, caramelized onions, candied bacon and arugula.
HONORABLE MENTIONS
Beef Beef Beef
by Private Chef Aaron Fish
Fresh ground Idaho Chuck grilled and topped with Idaho Beef Bacon, Idaho Oxtail Marmalade, Brush Creek Cheddar American Cheese, Garlic Burnt Scallion Aioli and shaved lettuce on a house made sesame bun.
Loco Amigo Smashburger
by Jayson of J2 Custom Meats
This starts of with an 80/20 blend. Fresh grind specialty burger blend of brisket/ chuck/ and freshly smoked beef bacon that is all butchered and smoked in my butcher shop. Next we move to the next layer of meat; smoked shredded beef cheek. Seasoned expertly with cumin, chili powder and our in house custom blend of seasonings. Smoked to perfection then braised to its shredded melt in your mouth glory. Once you assemble the burger patties which are blessed with 2 slices of Pepper Jack cheese each, then you give it a butchers touch, weighted down with shredded beef cheek. Next we baptize the mountain of meaty goodness with my play of smoked Elote Queso after which we add the final glory of fresh Pico de Gallo.
The Morning Glory Breakfast Burger
by Chef Mark Bertram of Beverly’s
8 oz Angus Burger seasoned with Alder Smoked Salt and fresh ground pepper, on a jalapeño cheese bagel grilled in bacon fat, with hash browns with pepper jack cheese, scrambled egg with extra sharp white cheddar, bacon, and medium cheddar on the burger patty. At Beverly’s, we cut all of our steaks, so we make a lot of great ground beef!
Thanks to everyone who participated in this contest! You can see all of the fantastic entries here.
