Broad River Greenway

Do YOU have the best burger in Cleveland County NC......PROVE IT!
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Best Burger Cook Off

Hi <span contenteditable="false" data-custom-variable="{{firstname}}" fr-original-class="fr-deletable styled-tag-chip " fr-original-style style="background-color:rgb(248, 248, 255);border:1px solid rgb(191, 191, 255);border-radius:4px;color:rgb(42, 42, 196);display:inline-block;margin:0px;padding:1px 8px;font-size:11px;line-height:16px;overflow-wrap:anywhere;user-select:none;box-sizing:inherit">First name , Thank you for registering for The Backyard Burger Cook Off and supporting Broad River Greenway.. Your registration greatly helps our mission.  If you would like to contribute further, contact us to become a volunteer, or talk to your friends about our cause! Kim Durenkduren@broadrivergreenway.com

Broad River GreenwayBest Burger in Cleveland CountyCook-Off Competition!Saturday, August 16, 2025Contest Rules1. Cooked on Site - All burgers must be cooked on site at designated areas.  A 12 x 12 area will be assigned to each team.  This should be large enough for a tent, folding table, grill, chairs, etc. Water will be nearby.2.  Interpretation of Rules - The interpretation of the rules and regulations are those of the Broad River Greenway Cook-Off officials and all decisions are final. 3. Refund of Entry Fees – There will be no refund of entry fees unless approved by the Broad River Greenway Cook-Off officials. 4. Cooking Methods / Equipment – Each Griller will supply all of the equipment necessary for the preparation and cooking of their entry including a cooker. COOKER can ONLY be one of the following: Charcoal, Pellet or wood (NO open/pit fires), Propane Gas or Flat top grill. (Blackstone style - Propane Fuel only). The health and safety of contestants and event goers should be a primary consideration when selecting appropriate cooking fuels. 5.  Meat Inspection – All meats must be USDA inspected and passed. All meat must be maintained at a maximum temperature of 40 degrees F prior to inspection. Prior to cooking, all meat that is resting in preparation for cooking must be covered at all times. All contest meat, once inspected, may not leave the Griller’s site until turned in for judging. After inspection, the meat may be marinated, salted, seasoned, prepared, and cooked by the Griller. 6.  Cleanliness and Sanitation – All Grillers are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Grillers are responsible for cleanup of their site once the competition has ended. All food safety rules and regulations must be adhered to at all times. Keep utensils used on raw items separate from those to be used on cooked items. Meat thermometer must be used to check internal temperature. Raw meat must be stored at proper cool temperature. 7. Ingredients -  All entries must be prepared from RAW INGREDIENTS on the competition site.          No precooked or prepared items will be allowed for judging. There will be a meat check prior to competition start time. To qualify, the burger must be made with 100% beef.  Other ingredients may be added to the patty (such as spices, vegetables, etc., but no more than 25% of the patty.)  All burgers must be composed of grilled patties served on a bun or other bread product such as biscuits, brioche, pastry (doughnut type) focaccia, or tortillas.  Every component of the burger must be placed between the bun or bread pieces.  Burgers may include any combination of condiments (such as ketchup, mayonnaise, and mustard), sauces (such as barbeque, hot sauce), cheeses and toppings (such as bacon,  onions, lettuce, tomatoes).  Leafy green garnishment is allowed to be in the provided container.  Have fun and be creative!  Unadorned wooden skewers may be used to hold burgers in place for presentation.  Side dishes are not allowed. Only leafy green garnishment and your two burgers are allowed in the provided container. 8. Supplies - Each team must supply all of their own ingredients and meat as well as all cooking equipment, furniture, grills, etc.  The contest hosts will provide the designated cooking area.   9. Entries -  The meat must be fully cooked – no pink.   Judges will not taste anything pink.  If your entry is not fully cooked at the time of judging, please disqualify yourself.   Entries must NOT have any markings or verbal/visual indicators, written or otherwise.  10.  Judging - Entries will be submitted in the containers supplied by Broad River Greenway Cook-off officials at check in by the Griller.  Each contestant should provide TWO identical burgers for judging. Only the entry to be judged is allowed in the container. Each entry will be judged on APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. You will leave your two burgers as whole and the judges will cut them into 3 pieces each to be eaten. 11. Disqualification – An entry can be disqualified by Broad River Greenway Cook-Off Officials only. An entry can be disqualified for any of the following reasons: a. There is anything foreign other than two IDENTICAL complete burgers and garnishment in the container submitted for judging. (garnishment can only be leafy green vegetation) b. The entry is turned in after the officially designated time c. Gloves are not used while handling food products d. Not cooking the meat that was inspected e. There is not a minimum of two (2) IDENTICAL burgers entered. f. There is evidence of blood such that the meat is uncooked. 12.  Turn-in Procedures – Grillers will bring approved containers to the turn in table. The Head Judge will then open each container and check for rule violations as stated above. The containers will then be passed around to the judges for sampling. The judge will then score each entry for APPEARANCE, TASTE/FLAVOR, TENDERNESS and TEXTURE. The head judge makes sure that all scores for the containers are recorded in the proper place. This procedure is repeated for all containers. The head judge will then collect the judging slips and tally the winner.  13.  Check-In, Judging Times – Saturday, August 16, 2025 <ul><li>Look for the Burger Competition check-in table.  Gates open at 7:30</li><li>Site setup officially begins at 9:00am</li><li>There will be a mandatory cook’s meeting at 9:45am</li><li>Mandatory Meat Inspection at 10:00 am</li><li>Turn-in time is between five minutes of 1:00pm to five minutes after 1:00pm (NO later than 1:05pm) </li></ul>

Broad River Greenway

The Great Backyard Burger Cookoff 2025

126 Broad River Dr.

Best Burger Cook Off

US$25

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