Who puts cherries in a hamburger? Or pineapple, cocoa powder or molasses?

The finalists in this year's Beacon's Best Burger Contest do.

The 10 amateur chefs selected as finalists will be competing on Sunday for the title of Best Burger in both traditional beef and nontraditional categories.

This year's finalists created recipes that busted the culinary creativity window, finding their inspiration in the flavors of the South Pacific, India, China and even Michigan.

That's right. Finalist Kevin Lowry of Wooster said it was vacations spent in Michigan's cherry-growing region that inspired his Savory Spicy Cherry Burger, a beef burger that features a dry rub of cocoa powder and chili powder.

Lowry, 25, said he wanted to create a unique burger featuring summer fruit.

There will be some familiar faces on stage Sunday when the competition gets under way. Patt Knotts of Medina, who took top honors in last year's nontraditional category, is a finalist in this year's beef category.

Knotts, 57, of Medina, said she experimented with a variety of recipes before completing her formula for Summer Sizzlin' Burgers, stuffed with pancetta and goat cheese.

Also returning this year are Matthew Harrelson of Lake Township and Akron's Gail Harshbarger, finalists in the nontraditional burger category.

Harshbarger, 49, placed second in the 2007 competition for nontraditional burgers and is hoping to win this year with her Porky Burger with Cabbage and Mango Slaw, made from ground pork spiced with ginger.

Harrelson, 37, a chemistry teacher at Hudson High School, is hoping his Sweet & Spicy Wild Raging Buffalo Burger will help him walk away victorious this year. Harrelson was a finalist in the beef category last year.

For the first time, this year's contest attracted contestants from outside the Akron area.

Finalists Diedra Noel of Springfield and Matt Walicke of Arcadia hope to take the Best Burger title home to western Ohio.

Walicke, 35, the musical director at the First Presbyterian Church of Findlay, said Asian food is his favorite, so he created his beef Korean Bi Bim Bap Burger to include the tastes of the Korean hot sauce and kimchi that he enjoys.

Noel, 33, frequently enters cooking contests, but this is the first time she's been selected a finalist. She said she started working on her recipe after seeing the National Hamburger Festival featured on the Food Network.

Her beef Tahiti Sweetie Burger is loaded with pineapple and teriyaki sauce and topped with bacon, toasted onions, honey mustard and more teriyaki sauce.

Finishing out the beef category is Fred Race, 59, of Strongsville, who said the addition of molasses, brown sugar and teriyaki sauce make Fred's Savory Sweet-Tooth Burger something special.

Diane Negi, 48, of Akron, said her husband's Indian background provided the inspiration for her Curried Lamb Burgers that are heated with jalepeno peppers and cooled off with a mint-yogurt sauce.

Completing the nontraditional category are two different takes on a chicken burger.

Colleen Finn, 23, of Akron, a veterinary medicine student at Ohio State University, said Chinese food is one of her favorite things to eat, so she created her Chinese Chicken Take-Out Burgers to have all of the ingredients from cashew chicken in burger form.

Kristin Pluck, 27, of Akron, created her Hawaiian Chicken BBQ Burgers for her family because she was looking for a healthier alternative to beef burgers.

The burger competition starts Sunday at 3 p.m. on the stage at Lock 3 Park in downtown Akron.

Here are the finalists' recipes:

CHINESE CHICKENTAKE-OUT BURGERS

For the burgers:
1 lb. ground chicken
1/4 cup finely chopped scallions
1/2 cup shredded carrots, minced
2 tbsp. hoisin sauce
1 tbsp. minced garlic (about 2 cloves)
Juice from 1/2 large lime
1 tbsp. honey
2 to 21/2 cups finely chopped cashews (some medium-sized chunks are OK)
1 tbsp. plus 1 tsp. chopped cilantro
2 tsp. grated ginger
Pinch of salt and pepper
2 to 3 tbsp. brown sugar, divided
2 to 3 tbsp. sesame seeds, divided
4 whole wheat hamburger buns, toasted
For the topping: (optional)
4 oz. bean sprouts
1 large head bok choy
1 to 2 tsp. sesame oil
2 tbsp. hoisin sauce
2 tbsp. finely chopped cashews
Pinch of salt and pepper

Place ground chicken in a large mixing bowl. Add scallions, carrots, hoisin sauce, garlic, lime juice, honey, cashews, cilantro, ginger, salt and pepper. Mix ingredients together until evenly combined.

Divide meat into four equal sections, form into patties, and place patties on a baking sheet lined with foil. Sprinkle 1 tablespoon of brown sugar evenly over the patties, then sprinkle with 1 tablespoon sesame seeds.

Heat a saute pan over medium heat. Spray pan with nonstick cooking spray. Place patties, brown sugar side up, in the pan to cook. After 4 minutes, flip patties and sprinkle the other tablespoon of brown sugar and sesame seeds over the patties.

Cook patties 4 minutes more, then flip patties again. You can sprinkle a bit more brown sugar and sesame seeds on the patties, if desired. Remove patties after 2 to 3 minutes more. Total cooking time should be about 10 to 12 minutes.

To prepare the topping, heat a saute pan over medium-high heat. When heated, add 1 teaspoon sesame oil and bean sprouts. Stir them around with a pair of tongs and add the other teaspoon of sesame oil if the sprouts are smoking.

Prepare the bok choy by cutting off its hard stem end, then slice the remainder of the bunch into thin shreds.

After the bean sprouts have softened, about 5 or 6 minutes, add the bok choy to the pan with a pinch of salt and pepper. Stir the bok choy and bean sprouts together with a pair of tongs. Once the bok choy begins to wilt, add the cashews and hoisin sauce.

Remove from heat and let cool a bit before adding to the burgers.

Place burgers on whole wheat buns, top with sprouts-bok choy mixture.

Makes 4 burgers.

Editor's note: For safety, chicken burgers should be cooked until internal temperature reaches 165 degrees on a meat thermometer.
Colleen Finn, Akron

CURRIED LAMB BURGERS

1 lb. ground lamb
1 tbsp. olive oil
1/2 cup finely chopped onions
1 large garlic clove, minced
1/2 tsp. fresh ginger, grated
1/2 tsp. salt
Dash of black pepper
11/2 tsp. mild curry powder
1 small jalapeno pepper with seeds removed, minced
Yogurt garlic sauce (recipe follows)
Pita bread
Lettuce and tomato (for serving, if desired)

In a medium saucepan, saute onions in olive oil until nearly tender. Add curry powder and saute for 2 to 3 minutes, stirring frequently. Add garlic and ginger, saute for 1 to 2 minutes. Remove pan from heat and allow mixture to cool.

After it cools, add remaining burger ingredients to this pan and mix together well. Form the mixture into 4 patties. Grill until desired doneness, turning once.

While burgers are grilling, make yogurt garlic sauce. Serve the burgers in pita bread with the sauce, with lettuce and tomato if desired.

Makes 4 burgers.

YOGURT GARLIC SAUCE

1 cup lowfat plain yogurt
11/2 tbsp. fresh lemon juice
1 garlic clove, minced
1/4 tsp. dried mint

Stir all ingredients together until combined.
Diane Negi, Akron

HAWAIIAN CHICKEN BBQ BURGERS

1 lb. lean ground chicken
1/4 cup chopped Vidalia onion
4 1/4-inch slices of Vidalia onion (do not separate rings)
1/4 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 cup crushed pineapple, drained (reserve 2 tbsp. liquid)
1/2 cup barbecue sauce, divided
1 small clove garlic, minced
4 slices provolone cheese
4 large buns
4 strips cooked bacon (optional)

Preheat grill to medium-high or prepare charcoal briquets.

Mix 1/4 cup barbecue sauce and 2 tbsp. reserved pineapple juice in a small bowl. Set aside.

Put ground chicken in a large bowl and gently mix in chopped onions, salt, pepper, crushed pineapple, minced garlic, and the remaining 1/4 cup barbecue sauce until all ingredients are evenly distributed.

Form meat mixture into 4 equal patties and place directly over the heat of the prepared grill. It is important grill is hot to prevent sticking. Allow to cook about 6 to 8 minutes and flip. Pull off burgers after about 4 to 6 minutes on the second side. Make sure center is fully cooked as these are chicken burgers and it is not recommended to eat them less than well done.

Place onion slices on separate area of the grill and baste with barbecue/pineapple juice mixture. Pour a little mixture on each of the burgers and add a provolone cheese slice to each.

Toast buns, if desired. Place the burger on the bun and top with grilled onion and your favorite toppings.

Try adding bacon for a twist.

Makes 4 servings.

Editor's Note: Chicken burgers should be cooked until internal temperature reaches 165 degrees on a meat thermometer.
Kristin Pluck, Akron

PORKY BURGER WITH CABBAGE AND MANGO SLAW

For the burgers:
2 lbs. lean ground pork
1 egg, beaten
2 tbsp. bread crumbs
1/4 cup red onion, minced
1 tbsp. grated orange rind
1/2 tsp. ground ginger
1 tsp. fresh minced garlic
1/2 tsp. coarse ground pepper
1/4 tsp. salt
12 slices multi-grain bread
Oil for grill
For the slaw
3 cups red cabbage, julienned
2 tbsp. red chili sauce
1 tbsp. honey
2 tbsp. olive oil
1/2 cup freshly squeezed orange juice (about 1 to 2 oranges)
3/4 cup mango, minced
salt and pepper to taste
Fresh fruit for garnish (optional)

Preheat grill on medium to medium high. Brush grill with oil.

Mix first 9 ingredients in a bowl. Form into a loaf and divide into 6 equal patties. Place on grill and cook 7 to 10 minutes on each side. Internal temperature should be at least 160 degrees for pork.

While burgers are cooking, julienne cabbage, place in bowl and set aside. Whisk red chili sauce, honey, orange juice and mango together. Mix well. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour over cabbage and toss.

Remove burgers from grill, cover with foil and grill bread for 1 to 2 minutes on a side. Place bread on plate, place burgers on bread. Top with the cabbage mango slaw and other slice of toasted bread.

Garnish with fresh fruit.

Makes 6 servings.
Gail Harshbarger, Akron

SWEET & SPICY WILD RAGING
BUFFALO BURGER

For the burgers:
3 lbs. ground buffalo
1 tsp. Tastefully Simple brand Southwest Seasoning Salt
1 tsp. Tastefully Simple brand Fiesta Party Dip
1 tsp Tastefully Simple brand Wahoo Chili Seasoning Blend
1 tsp. crushed red pepper
1 tsp. Morton hot salt
2 small diced jalapeno peppers
1 small diced habanero pepper
4 tbsp. maple syrup
4 tbsp. Bob Evans Wildfire Barbecue Sauce
For serving:
Toasted or grilled hamburger buns
Sliced pepper jack cheese
Sliced onion
Southwest spicy sweet mustard

Place seasonings, pepper, salt, peppers, syrup and barbecue sauce in small mixing bowl and mix well. Place buffalo meat in a large mixing bowl and add the seasoning to meat. Mix well. Form patties to desired size and thickness. Grill until medium well or to desired doneness.

To serve, place a burger on a bun, top with two slices of cheese, onion and hot mustard.

Makes 9 to 12 burgers, depending on size.
Matthew Harrelson, Lake Township

FRED'S SAVORY SWEET-TOOTH BURGERS

1 lb. ground beef (80 percent lean)
1/4 cup ketchup
1 tbsp. molasses
1 tbsp. light brown sugar
1 tsp. teriyaki sauce
1 tsp. Worcestershire sauce
4 slices cheddar or American cheese
8 slices smoked bacon, cooked
4 hamburger rolls, split and toasted

Mix ground beef, ketchup, molasses, brown sugar, and sauces in a bowl. Shape into 4 patties.

Grill patties over medium heat, 4 to 6 minutes per side, or until burgers reach an internal temperature of 160 degrees.

Add cheese slices to burgers 1 minute before cooking is completed. Toast buns on the grill, open side down, about 30 seconds.

Serve burgers topped with bacon slices on toasted buns and garnish with desired toppings and condiments.

Makes 4 servings.
Fred Race, Strongsville

KOREAN BI BIM BAP BURGER

1 lb. fresh ground chuck
3 tbsp. soy sauce
1 tsp. dark sesame oil
2 tbsp. brown sugar
2 to 3 cloves garlic, minced
2 tbsp. finely chopped chives or scallions
1/4 cup. panko bread crumbs
Hamburger rolls
Kimchi, finely chopped
4 eggs, fried over easy
Prepared bi bim bap sauce

Mix soy sauce, oil, sugar, garlic and chives in small bowl and add to beef, combining thoroughly. Add panko and combine. Form into 4 patties and cook.

While cooking, chop kimchi and fry the eggs. When burgers are done, place each on a roll, top with an egg, some kimchi and bi bim bap sauce to taste.

Makes 4 servings.

Editor's note: Bi bim bap sauce, also known as kochujang sauce, is the hot sauce typically served on top of the Korean meat-rice-vegetable dish bi bim bap. It is available at Asian grocery stores. Kimchi is a traditional Korean dish, made with fermented cabbage and spices.
Matt Walicke, Arcadia
SAVORY SPICY CHERRY BURGER

2 lb. Black Angus ground sirloin (80 percent lean)
11/2 cups fresh cherries, halved, pitted and roughly diced to small pieces
1 large egg 2 tbsp. cocoa powder
11/2 tsp. coarse ground or kosher salt
1/2 tsp. ground black pepper
3/4 tsp. medium hot chili powder
3/4 tsp. chili flakes
2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cumin
Pinch freshly grated nutmeg
Dry rub mixture (recipe follows)
Toasted buns
Fresh mozzarella cheese

Mix meat, cherries and egg until well combined.

Mix together cocoa powder, salt, pepper, chili powder, chili flakes, paprika, garlic and onion powders, cumin and nutmeg. Add spice mixture into meat mixture and mix until well combined.

Form into 4 or 5 large patties. Dredge both sides of each burger in the dry rub mixture.

Cook uncovered over hot coals, 5 minutes per side. Don't touch burgers in between flipping. Place cheese on patties after you have flipped them over.

Serve on toasted buns, top with condiments of your choice.

Makes 4 or 5 large burgers.

DRY RUB MIXTURE

3 tbsp. cocoa powder 11/2 tsp. coarse ground or kosher salt 1/2 tsp. ground black pepper 3/4 tsp. medium-hot chili powder 3/4 tsp. chili pepper flakes

Combine all ingredients until well blended.
Kevin Lowry, Wooster

SUMMER SIZZLIN' BURGER

For the burger:
1 lb. ground beef (85 percent lean)
11/2 tsp. chili powder
11/2 tsp. ground cumin
11/2 tsp. steak grill seasoning
1/2 tsp. crushed red pepper
2 tbsp. chopped cilantro
1/4 cup finely diced, marinated sun-dried tomatoes
For the filling:
3 tbsp. crumbled goat cheese
3 tbsp. precooked diced pancetta
For the red pepper aioli sauce:
1/4 cup diced fire-roasted Italian peppers
1 tsp. minced garlic
1/8 cup finely diced shallots
1/8 cup finely diced green onion
1 tsp. sun-dried tomato paste
1/3 cup mayonnaise
For serving/garnish:
Red onion rings
Slices of green tomato, 1/4-inch thick
Arugula leaves
3 kaiser rolls, split and toasted

Preheat grill to medium-high. In a large bowl, combine all burger ingredients. Shape into 6 patties. Top three of the patties with 1 tablespoon each of goat cheese and pancetta. Top each burger with a second patty and seal the edges.

Place patties on grill and cook for about 20 minutes, turning halfway through cooking time. Internal temperature should read 160 degrees.

While burgers are cooking, prepare the aioli sauce. In a small bowl, combine all sauce ingredients and chill.

When burgers are done, remove from grill and let them rest while assembling the garnish and buns.

To assemble, spread both halves of roll with sauce. Top bottom of rolls with arugula leaves, burgers, onions, tomato slices and top of roll.

Makes 3 servings.
Patt Knotts, Medina

TAHITI SWEETIE BURGER

11/2 lbs. ground beef sirloin, 90 percent lean
1/2 tsp. garlic salt
1/2 tsp. coarse-ground black pepper
1/8 tsp. onion salt
6 tbsp. Soy Vay brand Island Teriyaki sauce
6 poppy seed onion buns, sliced
4 tbsp. butter at room temperature, plus 2 tbsp. additiona
l 1 clove garlic, minced
1 20-oz. can pineapple rings
1 can (2.8-oz.) French-fried onions
1 bag (3 oz.) real bacon bits
Shredded lettuce
Provolone cheese slices
Honey mustard
Soy Vay brand Island Teriyaki sauce

Mix ground beef with garlic salt, pepper, onion salt and 6 tablespoons teriyaki sauce.

Form mixture into 5 patties and set aside.

Take one pineapple ring and finely chop it. Add the chopped pineapple and garlic to 4 tablespoons softened butter and mix until blended.

Spread garlic-pineapple butter on both halves of buns and set aside.

In a saute pan, melt the 2 tablespoons butter. Add onions and toast for about 3 minutes until coated with butter and warmed. Remove onions from pan and add half the bag of bacon bits to the pan, cooking about 3 minutes until the bacon is warmed through. Remove from pan and set aside.

Grill burgers on low until internal temperature reaches about 155 degrees. Cover with one slice of provolone cheese each and move to back of grill. Burgers will continue to cook and should reach the perfect temperature.

While burgers are resting on back of the grill place the buns, buttered side down, on the grill and toast until they are golden brown.

Place buns on platter and add another slice of provolone cheese to bottom half of each bun.

To assemble the burgers, spread about 1 tablespoon of honey mustard on top of the cheese on the bottom of each bun. Top with shredded lettuce and a burger patty. Top burger with a pineapple ring, bacon pieces, onion rings, more honey mustard, more teriyaki sauce and finish with top of bun.

Makes 5 servings.
Diedra Noel, Springfield

Details:

The National Hamburger Festival opens at noon Saturday in Lock 3 Park in downtown Akron. Festival hours are noon to 10:30 p.m. Saturday and noon to 7 p.m. Sunday. Finalists in the Beacon's Best Burger Contest will compete on the Lock 3 Park stage at 3 p.m. Sunday.