350 restaurants. 250,000 consumer votes. Three prestigious judges. One simple ingredient: finely chopped fresh mushrooms. James Beard Foundation announced the five winners in its 4th Annual Blended Burger Project™ competition, which featured chefs from all restaurant categories developing and menuing their take on a mushroom and meat blended burger.
Restaurants nationwide participated in the summer-long initiative, which featured esteemed high-end eateries, casual diners, prominent hotel chains like Omni and Hilton, business operations including Pinterest and Twitter, universities such as Michigan State and USC, quick service chains like Sonic, and notable chefs such as Stephanie Izard and Kimball Musk participating.
Launching Memorial Day, customers voted for their favorite burgers through July 31. This month, a panel of judges – Andrew Zimmern, James Beard TV personality; Susan Westmoreland, Culinary Director, Good Housekeeping; and Antoinette Bruno, Editor-in-Chief, StarChefs – reviewed the 20 burgers which received the most votes to determine this year’s five winners, who will cook their blended burgers at the historic James Beard House in New York City on Oct. 18.
“We were thrilled at the wide array of creative recipes and types of eateries that took part in this year’s competition,” said Kris Moon, chief operating officer of the James Beard Foundation. “Adding fresh, chopped mushrooms to the burger patty makes the traditional burger much more flavorful and sustainable – a change James Beard Foundation stands behind. We congratulate the winners and are grateful for all restaurants and chefs that took part.”
The winning restaurants are:
The Bearded Chef, Palm Bay, Fla. The “Thai My-Shroom” is an umami bomb Thai burger made from Florida-grown Monterey Mushrooms blended with beef and pork, spiked with ginger, lemongrass, cilantro, and birds eye chili, with a spicy Thai ketchup, pickled enoki mayo with mushroom cured egg yolks and smoked maitake bacon on a toasted mushroom dusted brioche.
Burgh'ers Restaurant, Pittsburgh, Penn. The “Fox Chapel” blended burger consists of a 75/25 blend of local grass-fed beef to local roasted mixed mushrooms topped with goat cheese, pickled red onion, avocado, spring mix and a balsamic glaze.
Courtyard Cafe at Raymond James, St. Petersburg, Fla. “Smokey Mushroom Venison Blended Burger” blends farm-raised New Zealand venison, angus beef and hen-of-the-woods mushrooms – chargrilled, seasoned with Alder-smoked sea salt, cracked pepper and porcini mushroom powder placed on a sourdough pretzel roll with beet ketchup and topped with melted smoked Tilamook cheddar and wild ramp béarnaise.
Curb Side Bistro, Odessa, Texas. “El Tejano Borracho” (The Drunken Texan) is a 70/30 blend of ground beef and mushrooms, including shiitake, white button and portabella, topped with pulled pork, tangy barbecue sauce, jalapeno and mushroom corn fritter, cilantro ranch, pickled red onions and a mushroom white queso cheese sauce all sandwiched between toasted brioche buns.
Toltec Brewing, Albuquerque, N.M. “The Royale” features New Mexico brisket and roasted crimini patty topped with aged white cheddar, Young Guns New Mexico green chile, herb and ancho mayo, applewood bacon, local fried egg, heirloom tomato on a jalapeno brioche bun.
For more information:
Amanda Cohen
Tel: +1 (971) 247-4192