The Blended Burger Project™ is a movement to make burgers better by adopting the Blend, which combines ground meat with chopped mushrooms to create an incredibly delicious burger and other menu items that are healthier for your guests and more sustainable for the planet.
Operators across the country from the college and university, corporate dining, hospital and K-12 segments have made a commitment to the Blend while building more nutritional and more sustainable menus and have re-imagined their burgers to make a true difference for their guests.
The James Beard Foundation is providing these operators, along with chefs across America, the opportunity to win a trip to cook at the historic James Beard House. Operators can develop and menu their own takes on a “better burger” by blending at least 25 percent fresh and chopped cultivated mushrooms into a burger patty for a chance to win. Then, operators can menu their blended burgers throughout the promotion period, Memorial Day through July 31, 2016, send a photo of the burger to James Beard Foundation and promote their burgers to guests via social media.
Diners across America will be casting their votes for their favorite blended burger at JamesBeardFoundation.org. The five chefs with the most votes will prepare their blended burgers at the historic James Beard House in New York City this October.
Many have perceived this groundbreaking development as an opportunity to change the way Americans eat. This year marks the second annual Blended Burger Project™, and it is an effective way to partner with the James Beard Foundation to show your guests how great taste, better nutrition and increased sustainability can come together to improve the quality of the food you serve and what they eat.
“The Blended Burger Project initiative helps bring to life JBF’s now six-years-long Impact Programs initiative that focuses on fostering more health and sustainability in our food system,” said Kris Moon, senior director of strategy and development for JBF. “We’re pleased to partner with the Mushroom Council once again to educate chefs and diners about the virtues of The Blend.”
Some of the nation’s top chefs and restaurateurs have already pledged their participation, including:
- Hugh Acheson (5&10, The National, The Florence and Empire State South--Georgia)
- Jenn Louis (Lincoln and Sunshine Tavern, Portland, OR)
- Jehangir Mehta (Graffiti and Mehtaphor, NYC)
- Maria Hines (Tilth, Seattle)
- Alex Seidel (Fruition, Denver)
- Tim Byres (SMOKE, Dallas)
- Bernie Kantak (The Gladly, Phoenix)
- Mike Jenkins (Garces Trading Company, Philadelphia)
As Hugh Acheson, James Beard Foundation award-winning chef, author and Top Chef judge said, “As a proponent of sustainable, healthy foods, I’m thrilled to join the Blended Burger Project. The meaty, umami qualities of mushrooms make them the perfect ingredient to boost a burger’s flavor—and their nutritional and environmental qualities make a great burger even better.”
To join the Project, visit www.jamesbeard.org/blendedburgerproject
This post is sponsored by Blended Burger Project™