The Mushroom Council announced a new way for consumers to enjoy the innovative blended burger in their own kitchens. The five winning burgers from the 2016 James Beard Foundation’s Blended Burger Project are now available on chefd.com for burger fans to purchase and enjoy at home.
The Blended Burger Project encourages building better burgers by blending meat with mushrooms to create a more delicious, nutritious and sustainable burger. Now, in partnership with Chef’d, a first-of-its kind meal kit marketplace, fans of the blended burger can learn how to make them at home by receiving recipe instructions and all of the pre-portioned ingredients needed.
“Meal kit delivery services are quickly becoming strong culinary influencers and educators,” said Bart Minor, president and CEO, Mushroom Council. “It’s our hope that consumers who have loved ordering blended burgers at restaurants will now see how easy it is to make a blended burger at home.”
Try the Blended Burger Project meal delivery boxes that are available for purchase at chefd.com:
- Boom Boar Burger: Chef Misha Levin from Bareburger Restaurant Group, New York City, combines ground boar and mushrooms for a juicy, succulent burger. A sriracha vinaigrette adds a fiery spice and sautéed Swiss chard adds a nice crunchy texture to the meal.
- The Blended Burger: Chef Toni Elkhouri from Cedar’s Café in Melbourne, Fla., combines ground beef and fresh mushrooms for a wonderfully complex, beefy meal. The burger is topped with a tangy, smooth tahini remoulade, rich bacon and a sweet maple-onion confit. Its perfect balance of salty & sweet makes this burger one to remember.
- The Mushroom Monster: Chef Logan Guleff from Logan’s Underground Supper Club in Memphis, Tenn., combines ground beef with Portobello and crimini mushrooms for a complex, layered flavor. The mushrooms are sautéed with fresh thyme, which adds a lovely, woodsy component to the meal.
- The Pops Burger: Chef Adrian Cruz from Orchard Kitchen and Bar in McAllen, Texas, blends fresh mushrooms with ground chuck and chorizo for an earthy taste. The burger is then topped with bacon, Gouda cheese and a sunny side up egg for layers of richness.
- The Wood’s Kitchen Burger: Chef Michael Gottlieb from the Wood’s Kitchen in Bloomingdale, Ga., blends fresh mushrooms into the patty for a meaty, earthy addition. The burger is topped with sautéed onion and a spicy thyme-Worcestershire glaze that adds a wonderful savory taste to the dish.
Contact:
Bart Minor
President & CEO
The Mushroom Council
Tel: (650) 632-4250