T.G.I. Friday's® Restaurants Unleashes 'Ultimate' Burgers Recipe

Carrollton, TX | February 25, 2008

After a nationwide contest to determine the Ultimate Burgers Recipe, an entree inspired by Kristine Snyder, a 47-year-old professional harpist from Kihei, Hawaii, will be featured at over 600 US T.G.I. Friday's® restaurants beginning today.

Snyder's recipe was judged to be best in class by a panel of food experts on Food Network's "Ultimate Recipe Showdown," a six-week series featuring America's greatest home cooks battling head-to-head for $25,000, culinary supremacy and a spot on T.G.I. Friday's menu.

The "ultimate" result: Ahi Tuna Ciabatta Burgers, two mini Ahi tuna burgers served on ciabatta with lettuce, tomatoes, green onions and Anaheim Chili sauce and served with a side of field greens tossed with Italian vinaigrette.

"Mini burgers or 'sliders' have become the hottest on-trend menu offering in casual dining and our new 'ultimate' Ahi tuna burgers are chart-topping with flavor," said Scott Randolph, Senior Director of Culinary, R&D for T.G.I. Friday's.

"We are very excited to bring the best recipes from America's greatest home cooks to our guests," said Mike Archer, president and chief operating officer of T.G.I. Friday's USA. "You can get a good burger almost anywhere in America but you'll only be able to experience the 'ultimate' winning burgers recipe at Friday's."

Food Network's "Ultimate Recipe Showdown," hosted by Marc Summers and Guy Fieri, features 54 original recipes, whittled down from thousands of submissions, divided into six categories — Burgers, Chicken, Comfort Foods, Pasta, Cakes, and Cookies. Every Sunday at 9 pm ET/PT, nine finalists compete under the lights and in front of an enthusiastic crowd to make the most delicious version of their recipe. A panel of judges including Katherine Alford (Director, Food Network Test Kitchen), Kerry Simon (chef and partner at SIMON LA, Simon at Palms Place and CatHouse at the Luxor) and Russ Parsons (Food Columnist, The Los Angeles Times) then score each dish on creativity, appearance, ease of execution and taste.

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