England’s Best Burger Challenge – Opens for entries

11th January 2012, 3:53pm

The ‘England’s Best Burger Challenge’ is back for 2012 and is now open for entries.

There are two categories for entry:

• Independent (Butcher or Caterer) – open to retail butchers or caterers in England who make and sell their burgers from scratch on the premises.

• Manufacturer – open to manufacturers in England who produce and supply burgers into multiple retailers (branded or own label) or for distribution to foodservice operators.

Burgers can be made from beef, veal, lamb or mutton but must be from an assured source which is compliant with the Red Tractor, EBLEX Quality Standard or an equivalent named quality scheme. There is no limit to the number of entries that can be made, however a fee of £20 (inclusive of VAT) will be charged per entry.

All entries will be assessed in the first round of judging and marks equating to gold, silver and bronze status will be awarded to the highest scoring burgers. Only those achieving gold will make it into the final round of judging where a winning burger will be chosen for each category (Independent and Manufacturer).

Entry forms for the 'Burger Challenge 2012' are available to download from www.eblextrade.co.uk before the closing date of 24 February 2012.

Only one burger can go on to win the overall title 'England's Best' and that will be awarded to whichever burger in each of the two categories achieves the highest score. The announcement of the winner will be made at the prestigious Meat Management Awards on 24 May in London.

Hugh Judd, EBLEX foodservice project manager, said: "With so many burger varieties and flavour combinations available it's not hard to see why they are one of the nation's favourite foods. From minted lamb and herby beef burgers, to veal and pesto or mini mutton burgers, there are many tasty, inspirational flavour combinations around.

"It's worth remembering that quality is of paramount importance when it comes to meat products, so the judges will be looking for burgers that are made from Quality Assured beef, lamb, veal or mutton."

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