Blended Burger Project™ Campus Edition: FAQs

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Who can enter?

If you are an on-campus chef at a registered college or university located in the United States you are eligible to enter!

Why do mushrooms work so well in a blend with meat?

No other food matches the versatility, flavor, and nutritional value of mushrooms. Blending plays on mushrooms’ compatibility with meat in terms of taste, texture, and aesthetic. Due to their umami-rich flavor compounds, mushrooms deliver savory, earthy flavors. They’re naturally low in calories, fat-free, cholesterol-free, and provide important nutrients like vitamin D, B vitamins, antioxidants, and potassium. A Blended Burger also brings more sustainable, plant-based items to menus, while providing customers with a familiar dish that they love.

What kind of mushrooms should I use?

Any cultivated mushroom variety will bring flavor, moisture, and nutrients to your dishes. Popular varieties include white button, maitake, oyster, cremini, shiitake, beech, portabella, and enoki. Choose the one that’s best for your burger! Check out more mushroom varieties and flavor profiles.

Is there a preferred cooking technique for blending mushrooms?

You can control moisture content by cooking your mushrooms before adding them to meat. Roasting imparts a rich, meaty flavor. We also encourage you to add Asian, Mediterranean, Southwestern, or other types of seasonings to your blend. Ultimately, the recipe for your "Blended Burger" is completely up to you! Check out our Culinary Institute Basic Blend recipe.

What ratio should I use?

The beauty of the blend is that it’s completely customizable—let your creativity take over! For the Blended Burger Project™ Campus Edition contest, we’re calling for a blend of at least 25 percent mushrooms, but you can easily include more and achieve a 50:50 ratio.