Meet the judges of the Advocate cheeseburger contest
July 28, 2010 at 2:28 a.m.
Updated Aug. 4, 2010 at 3:04 a.m.
For the past several years, Kaiser has been the cook at the Victoria Advocate kitchen. She has made her own fair share of cheeseburgers over the years.
"I like cheeseburgers. They're easy, fast for most part, and you can eat them anywhere, to go and on the go."
Starkey writes the weekly "Cooking with Myra" column for the Advocate, which in a recent poll was ranked the No. 1 read column of the newspaper.
"With cheeseburgers, it's the combination of all the flavors, from the beef to the bun and the quality of cheese, and the fact that everything can be held in one hand that makes them so popular."
The Marketplace coordinator for the Victoria Advocate, Bazan describes herself as "not the cookie monster, but the cheeseburger monster." She added that she would make a good judge because of her "curious taste buds."
The owner of Victoria Produce on Houston Highway, his company supplies vegetables to many local burger joints.
"I like a fresh bun, the meat cooked well, but not overdone, and the lettuce crispy and not soggy."
A former Advocate employee, Peterson said he eats cheeseburgers a couple of times a week. In fact, his wife, Kimiko Fieg, says that everywhere the couple goes, he wants a cheeseburger. Not steak, not lobster, just cheeseburgers.
The owner of the Family Table restaurant in Victoria, Gibson said he's eaten every cheeseburger in Victoria several times over. Unfortunately, since his cholesterol went up, he's not supposed to have them anymore, but he said he's willing to risk his life to help the Advocate find the best cheeseburger in town.
A summer intern for the Advocate, this 17-year-old, soon-to-be senior was plucked from obscurity by Multimedia Editor Robert Zavala to be the seventh and final judge.
"A good cheeseburger has to have a certain type of quality of meat. All the condiments and bread and meat have to come together in a certain way. There's just something about homemade cheeseburgers that aren't mass produced, but made with tradition."