Description: A blend of farm-raised New Zealand venison, Angus beef and hen-of-the-woods mushrooms chargrilled and seasoned with alder-smoked sea salt, cracked pepper and porcini mushroom powder. Topped with smoked Tillamook cheddar and wild ramp bearnaise, then served on a sourdough pretzel roll with beet ketchup.
The chef for the corporate cafe at the Raymond James company created this burger as an entry in the 2018 James Beard Foundation’s Blended Burger Project, and it was chosen as a winner. Substituting mushrooms for some of the meat not only makes the burger healthier and more sustainable, but it also adds juiciness and umami to boost craveability. Housemade ketchup, smoked cheese and a pretzel bun magnify the appeal.