Winning Recipe 1996
Bays English Muffins
Hole in One Burger Recipe Contest

smith Winner Gary Smith from Sacramento, Ca and James Bay

Kate Heyhoe, eGG Editor, was one of the judges in this delicious contest, which culminated in Chicago on Friday, June 7, 1996. Here is her initial report:

Six finalists presented their most creative burger dishes using Bays English Muffins. All of their recipes were superb, making the final selection a hard one for all. However, all agreed that this winning entry was—well, just that: a real winner!

Congratulations to Gary Smith, from Sacramento, CA, for taking away the grand prize—a trip to Scotland where he and his wife will stay and golf at Gleaneagles, St. Andrews Old Course and Turberry, before continuing on to London. A former police detective, Gary now works for an insurance company specializing in the investigation of malpractice claims. He has six cats, all with very different personalities, and is a man who proudly shares with others the deep love he has for his wife. Look for Gary to appear soon on the eGG on AOL, where he and his wife (a finalist in another recipe contest) will share their secrets for creating winning recipes.


Bays Hole In One Burger Recipe Contest

James Bay and Gary Smith at post-judging lunch


What can be grilled, fried, broiled or barbecued, take you to faraway greens, and is considered an all-American favorite? The burger! This year, consumers putt their way to the legendary fairways of Scotland by entering their own original burger recipe featuring Bays English Muffins in Bays 14th Annual Hole In One Burger Recipe Contest.

Every year, Bays English Muffins sponsors a national recipe contest to send creative and talented amateur cooks to some of the world's most exotic locales, such as Australia, Thailand, France and Italy. This year is no exception. Bays will fly the winner to Scotland, with its windswept moors and mysterious lochs, to play golf at the world-class Gleneagles, St. Andrews Old Course and Turnberry courses. The trip also includes chauffeur-driven private sightseeing, a single malt Scotch tasting, and two days in Edinburgh. On a side trip to London, the winner will receive personalized sightseeing, shopping and a theater evening before returning home.

Contest Requirements

To enter, consumers submitted their original burger recipes using one or more Bays English Muffins. Recipes were judged by a panel of food experts on the basis of taste, appearance, imagination, practicality, appropriateness for an English muffin, and fit with the burger theme.

Six finalists were notified by mail after May 17, 1996, and flown to Chicago on June 6, 1996, for the final recipe preparation, judging and announcement of the winners on June 7, 1996.

One first place winner received a 15-day vacation for two to Scotland and England. The trip includes round-trip coach airfare to New York; round-trip coach airfare into Glasgow, and return from London; 3 nights at Gleneagles, 2 nights at St. Andrews Old Course Hotel and 3 nights at Turnberry Hotel. Prize includes golf for the winner at each location, private sightseeing, a single malt Scotch tasting at a local distillery, and 2 nights in Edinburgh. London trip includes first-class tickets on the Flying Scotsman, hotel accommodations, sightseeing, and theater tickets. The winner also received $500 spending money.

The second place winner received a Weber Genesis 5000 Series Gas Barbecue. The third place winner received a gourmet selection of grilling meats including prime steaks, seafood and poultry. The fourth place winner received a Brinkmann Smoke 'N Pit. The fifth and sixth place winners each received $100 retail gift certificates and one case of Bays English Muffins. Thirty runners-up received a gift package of Bays English Muffins and a Bays Gourmet Apron.


Bays English Muffins Winning Recipe for 1996

Tunisian Turkey Burgers
with Chick Pea Mayonnaise

by Gary Smith

Chick Pea Mayonnaise:
  • 1 large clove garlic
  • 1 (15-1/2 ounce) can chick peas (garbanzo beans), drained
  • 2 tablespoons lemon juice
  • 1/2 cup low fat mayonnaise
  • 1 egg white
  • 1/3 cup evaporated skim milk
  • 1/4 cup Bays English Muffin crumbs, or plain dry bread crumbs
  • 1-1/2 pounds lean ground turkey
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/4 cup golden raisins
  • 3 tablespoons chopped red onion
  • 1 teaspoon crushed coriander seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon turmeric
  • 1/2 cup packed feta cheese
  • 6 Bays English Muffins, split
  • red leaf lettuce leaves
  • cucumber slices (optional condiment)

In food processor (or blender) fitted with metal blade, drop garlic through feed tube with machine running. Scrape down sides, and add chick peas, lemon juice, and mayonnaise to work bowl. Process until smooth. (Do ahead if desired; refrigerate until ready to use.)

In large mixing bowl, whisk together egg white and milk to a light foam. Add crumbs, turkey, cilantro, raisins, onion, coriander, cumin, pepper flakes, and turmeric. Using hands, gently mix ingredients without overhandling meat. Shape into 6 patties to fit muffins. Spray a grill rack with non-stick cooking oil (or stovetop grill pan). Cook patties over a medium-hot fire 10-12 minutes, turning once, until juices run clear. Press a spoonful of feta cheese on top of each patty the last 2-3 minutes of cooking; cover to melt. Lightly toast muffins over grill or in oven. Spread cut sides with Chick Pea Mayonnaise. Top bottom halves with some lettuce, a patty, and cucumber slices, if desired. Cover with muffin tops and garnish with fresh cilantro sprigs.

Serves 6


Provided by Bays English Muffins

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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