With the rise of the plant-forward movement, organizations like the James Beard Foundation have come up with ways to make a twist on the classic burger and include produce like mushrooms into the patty. The “blended burger” is an example that blends finely chopped mushrooms into the ground meat patty.
For the first time ever, these blended burgers are now available on restaurant menus in all 50 states. Through July 31, as part of the James Beard Foundation’s Blended Burger Project™, customers can find blended burgers served at more than 400 restaurants across the country.
Each participating restaurant – from Boba in Lewiston, Maine, down to LaMuse Café in Miami, Florida, across to Pikoh in Los Angeles, California, and up to Le Coin in Seattle – is serving their own version of a blended burger using the simple technique of blending mushrooms with any ground protein in at least a 25/75 ratio of mushrooms to protein.
“The fact that restaurants in every corner of the country are serving blended burgers proves the trend is taking hold,” said Bart Minor, president and CEO of the Mushroom Council. “We’re thrilled to have restaurants serving blended burgers in all 50 states. This summer, it’s easier than ever to find a blended burger near you.”
To take part in the Blended Burger Project, burger fans are encouraged to:
- Visit a participating restaurant near them: https://www.jamesbeard.org/blendedburgerproject/participants.
- Vote for their favorite burger at: https://www.jamesbeard.org/blendedburgerproject/vote.
- Once votes are collected, a panel of judges will review the top 25 vote recipients, selecting five who will each receive $5,000 and have the opportunity to serve their winning burger at a Blended Burger Project celebration this October at the James Beard House in New York City.
For more information:
Amanda Zessin
Ph: +1 (971) 247-4192
amanda@flmharvest.com
www.jamesbeard.org/blendedburgerproject