Burgers and Brews for the BayLogo: Chesapeake Bay Foundation presents Burgers & Brews for the Bay

Sunday, October 18, 2015
1:00- 4:00 p.m.

CBF's Clagett Farm
11904 Old Marlboro Pike
Upper Marlboro, MD  20772

Click here to buy tickets

The Recipes

Moroccan Lamb Burger
Chef Rasheed Abdurrahman

Makes 8 2-oz sliders


16 oz of ground Lamb
3 Tbsp. minced yellow onion
2 tsp. dijon mustard
1 tsp. each finely chopped parsley, mint and dill
1 tsp. dried greek oregano
1/2 tsp. ground cumin
3 cloves garlic, finely chopped
1 scallion chopped.
I Tbsp. kosher salt
1 tsp.freshly ground black pepper
Zest of 1/2 lemon



In a bowl mix lamb, mustard, herbs, spices, garlic, scallions, lemon zest, and salt and pepper and form meat into 8 2-ounce, 1-inch thick patties and set aside. Pre-heat grill to medium high. Grill burgers, flipping once and cook both sides for about 10 minutes total for medium rare. Place burger on bun and top with Roasted Tomato Jam.



Roasted Tomato Jam
Chef Rasheed Abdurrahman


  • 2 pounds of fresh tomatoes
  • 5-6 cloves (pieces) of garlic small chopped
  • 4 Tbsp. olive oil
  • 1 tsp. kosher salt and pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp. freshly ground nutmeg
  • 1 Tbsp. harissa paste
  • 1 Tbsp fresh lemon juice


Pre-heat oven to 325 degrees F. Wash and chop tomatoes into quarters and spread in a roasting pan. Toss the tomatoes with the chopped garlic, drizzle with olive oil and season with salt, pepper, cinnamon and nutmeg. Toss together to coat the tomatoes with the spices.

Bake at 325 degrees F for about 2 1/2 to 3 hours or until the tomatoes are slightly browned and very soft. Increase the heat to 450 degrees F and roast for another hour. Be sure to stir every 15 minutes to mix so the dark parts don't burn. Remove pan from the oven and let cool. Place cooled tomatoes in a food processor and pulse 3 or 4 times to an even consistency. Store in a sealed container and serve as a toping for the Moroccan Lamb burgers.



Beef Sliders with Local Cheese, Tomatoes, and Basil Pesto
Rita Calvert & "Tommie" Koukoulis

Tips: Each of these sliders weighs about 2 ounces, so the ground beef or bison goes a long and tasty way as small bites or hors d'oeuvres. It's a good idea to make the 'ketchup with a kick' and pesto well in advance and keep refrigerated.

Beef Sliders


  • 16 ounces ground beef or bison
  • Kosher salt and freshly ground pepper to taste
  • 1 ciabatta loaf of bread, sliced horizontally, but not through, to open like a book
  • Freshly grated P.A. Bowen Aquasco Jack or other full-?avor, aged cheese, room temperature
  • 2 cups fresh pesto
  • 2 cups homemade 'ketchup with a kick'


Heat the grill to medium-high.

Place the beef or bison in a bowl and add salt and pepper. Form the meat into two rectangular burgers, �_-inch thick, so they ?t neatly onto the bread.

Grease the grill rack and add the burgers without crowding. Grill on one side until nicely browned, then turn and brown the other side, making sure that the burgers remain rare and juicy. While the second side browns, top the burgers with the cheese to allow it to melt. Place the opened ciabatta bread on the grill until just golden and warm. Then, while still warm, spread one side liberally with curry ketchup.

Remove the burgers to a cutting board and let rest for a moment. Lay the open ciabatta on the cutting board; spread pesto on bottom of bread. Place each burger on top of pesto on bottom half of the bread. Top with ketchup. Close the bread ?rmly and cut crosswise into 2-inch thick slices. A toothpick in each slice holds it all together and makes it easy to pick up.

Rita's Homemade Fresh Tomato Ketchup with a Kick!
Yield: 2 cups


  • 2 pounds ripe small meaty tomatoes-Juliet, grape, cherry or small Roma
  • 1 cup red wine vinegar
  • 1 bay leaf
  • 3 cloves fresh garlic, minced
  • 1/4 cup light brown sugar
  • 2 teaspoons kosher salt
  • 1/2-1 teaspoon freshly ground black pepper
  • 1 teaspoon worcestershire sauce
  • Sriracha to taste
  In a wide skillet or medium saucepan, simmer tomatoes, vinegar, sugar, salt and pepper until a thick mixture forms, about 20 minutes. Stir in Worcestershire and Sriracha. Chill before serving.
Pesto recipe to come    


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