MONROE — Wrapped in a hard-shell tortilla, ½ lb. of sizzling Hereford patty topped with a homemade bacon pico taco sauce and dripping with melted cheese, the Crunch Wrap Quesadilla Burger by the Horseshoe Saloon was awarded the big spatula during the Green County Beef Producers Great Steak Out August 19.
Thirteen local restaurants put forth their best burger recipes for the public to rank as the “Best Burger” in Green County. Beginning in May, the three-month contest sold over 1,400 burgers at the various locations. The burgers were judged on presentation and appearance, cooking to satisfaction, and, of course, taste.
Customers needed to visit at least seven of the restaurants in order to cast a vote for the best. Each person who cast their votes were eligible to win a prize in the form of restaurant gift cards, beef bundles and the grand prize of a grill. Over 60 patrons visited all thirteen. Each restaurant received a vote nominating them as the best burger. The honor went to the Horseshoe Saloon.
The inception of the Crunch Wrap Quesadilla Burger was inspired by the previous kitchen staff’s Quesadilla Burger. The current staff expanded the concept by creating a new house made taco sauce, sprinkled with a new mixture of Wisconsin Cheeses and fresh pico blend, and adding their famous crunch inside.
“In the moments of standing up in front of the crowd with such amazing competition, awaiting to hear the best burger in Green County winner announced, time feels like it has stopped,” Samuel Laws, Horseshoe Saloon operations manager said. “As the words hit the microphone that our team just won, I was in shock and overwhelmed with pride; the pride of hard work that my team and our patrons get to appreciate together, and that is what makes The Home Sweet Horseshoe family special.”
The Mastodon burger by Minhas Kitchen placed second. The Mastodon is ½ lb. burger topped with white cheddar, Korean slaw, red onion, house smoked pork belly and spring mix. Third place was awarded to Brodhead’s Fibs North. The Magic Mike burger consisted of a beast burger formed of Waygu, Wild Boar, Bison and Elk, topped with pork belly, queso, avocado slices, cheese, and sweet habanero on a croissant bun.
The restaurants all thanked the customers who supported the contest, mentioning how much they’ve enjoyed the conversations and smiles after a long year of limited contact. Patrons also left comments for restaurants detailing their enjoyment from the event as well as their excitement for new burgers next year.
The contest is planned to continue next year and hopes to encourage more community engagement between local restaurants, consumers and beef producers.
