Ryan and Eric’s burgers take home the gold!

abc27's Ryan Coyle and Eric Finkenbinder took home the gold again at this year's PA Preferred Best Cheeseburger Showdown at the Farm Show!

The contest, sponsored by the Pennsylvania Beef Council and Mid-Atlantic Dairy Association, involves teams of local celebrities competing for the title of Best Burger Chef—using PA Preferred beef.

The abc27 Weather team, who won the contest last year, competed against a team from Penn Live. Eric and Ryan's burger, the Carolina Gold, was topped with ribs, Carolina mustard barbecue sauce and pepper jack cheese on a pretzel roll.

Check out their recipe!

Carolina Gold BBQ Burger

abc27 Meteorologists Eric Finkenbinder & Ryan Coyle


Makes Six Burgers


Burger Base:

2 lbs. ground beef (90/10)

1 Egg

Salt/Pepper To Taste

1 tbsp. lard

12 slices sharp provolone cheese

Mix together gently, and form into six burger patties. Do not pack too tightly. Use thumb to imprint dimple in the center of each patty before cooking on non-stick skillet. Cook in lard on medium high heat 5 minutes on one side, flip, and then add 2 slices of provolone cheese for remaining 4 minutes cook-time.


Mustard BBQ Sauce:

2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper


Pork Ribs Topper:

2 tbsp. brown sugar

1 tbsp. salt

1 tsp. chili powder

Dash cracked black pepper

Dash cayenne

Dash Old Bay Seasoning

Dash Onion Powder

1 tbsp. apple cider vinegar

½ cup water

1 small rack back ribs (approx 2 lbs)

Mix together first 7 ingredients to create dry rub. Spread all over ribs, and let sit in refrigerator for at least 1 hour. Place ribs on large sheet of foil, and add the vinegar and water underneath the rack. Seal up the foil into an air-tight chamber, and bake at 225° for just over 2 hours. Remove seal, and finish the ribs under the broiler for less than 2 minutes (until the brown sugar caramelizes) watching the whole time, so as not to burn. Remove from oven. Cool, and separate ribs from their bone for use as a topper on each the burger. Two ribs per burger. Finish off any remaining ribs as a pre-burger snack!

The Rolls:

6 Pretzel Rolls

2 tbsp. butter (melted)

Slice the rolls in half, and spread melted butter on both sides. Place on pan, and brown under broiler in oven for 30 seconds.


Building The Burger:

Place cheese burger on bun, top with 2 de-boned ribs, then mustard BBQ sauce followed by roll top. Serve with extra mustard BBQ sauce for dipping.

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