Eat for a good cause
10 top San Antonio chefs battle it out at upcoming Burger Showdown
Ten San Antonio-area chefs plan to put their burger-making skills to the test in an October 14 event designed to benefit the San Antonio Food Bank.
Hometown Chef, a local online culinary series, will host the annual burger competition, Burger Showdown 3.0, at Alamo Beer Co. The event will take place 6-9 pm with VIPs being welcomed at 5:30 pm.
According to a news release, the outdoor event will position the competing chefs beneath the historic Hays Street bridge, and attendees get to vote for their favorite burger.
The first-place winner will be awarded a cash prize, along with a trophy. Second- and third-place winners will also receive a trophy.
"This is my absolute favorite event of all time. These chefs are phenomenal, and the battle is real - everyone wants to throw down the most badass burger, and if you're going to find one in San Antonio, it will be on this night!" says Homegrown Chef co-creator and food writer Kimberly Suta.
Suta also says Burger Showdown 3.0 helps to emphasize the benefits of locally sourced ingredients and traditional cooking methods.
"Additionally, I just want to say that we're really proud to promote, in small part, the slow food movement and the fantastic local ranchers that we have and are working with, such as Pure Pastures, Behind the Oak Farm and Peaceful Pork. Sustainable, healthy food raised by compassionate people is more important now than ever," she says.
Here are their participating chefs and their planned burgers, with descriptions provided by the event.
Chef Diana Anderson, JD's Chili Parlor: The Hostage Burger
A burger patty made with their signature five-pepper chili paste, topped with aged Wisconsin "jeddah," an all-beef hot dog, grass-fed pecan-smoked whiskey chili, Mexican cheeses, red onions, fried jalapeños, “chilified” aioli, and romaine lettuce; served on a homemade chili seed bun.
Chef Angelo Gordon of Jamaica Jamaica Cuisine: Reggae Burger
Made with seasoned ground beef, topped with bacon, cheddar cheese, pickled cabbage, and jerk aioli on a brioche bun.
Chef Louis Halaszyn of Cream Kitchen and Bar: The Westslider
Chorizo-marinated beef patty with smoked cheddar cheese sauce, sour pickle relish, shredded red and green leaf lettuce, and toasted hot Cheetos aioli on a Kaiser bun.
Chef Geronimo Lopez of Botika: BBC (Botika Burger Cartelua)
House-made patty cooked with Spanish chorizo, Chihuahua cheese, crispy onions, shoestring potatoes, and chimichurri on a sourdough bun.
Chef Joseph Thadeus Martinez of Tributary Modern Texas Cuisine: Elote Burger
A Dean and Peeler smash patty, Oaxaca cheese whiz, street corn relish, chicharrón corn nut crunch, and cilantro lime aioli on a potato bun.
Chef John O'Larnic of Chef's Backyard: Chef's Backyard Flavor Formula Popper Burger
Cheeseburger made with bacon, American cheese, cream cheese, fresh jalapeños, and Chef's Backyard Flavor rub.
Chef John Munoz of Smokies by Chef John: The Smoked Out Burger
Grass-fed ground beef, smoked gouda and chili peppers, layered with house-smoked brisket and sausage, topped with onion strings, and finished with a house-made barbecue sauce.
Chef James Richard Smithof toohotfortabc: The Marfa Lights Burger
A green chile flat iron cheeseburger.
Chef Dave Terrazas from The Art Institute of San Antonio: The Caribbean
A sweet, spicy, and savory asadero-topped burger, featuring layers of tamarind, citrus, Allspice, gold rum, with pickled green mango, avocado aioli, and sweet and Scotch bonnet peppers.
Chef Kristina Zhao of Dashi Sichuan Kitchen + Bar - The Dashi
Made with beef, pork belly, avocado, GGG, Sichuan peppercorn oil, tamari, and Kewpie mayo on a biscuit.
Additionally at the Burger Showdown, Ed Villarreal, host chef of Homegrown Chef will make french fries, and Stone Oak bakery Texas Cookie Shop will providing cookies for dessert.
General admission tickets of $50 per person does not include drinks, but beverages can be purchased via Alamo Beer. VIP admission includes one drink ticket and the aforementioned early admission.