Blended Burger Project™ Participants

Home   Vote   Participants   About   
Why We Blend   Social   Standings   
Register   Resources   Press

 


The 2016 Blended Burger Project winners.

Blending is trending across the nation! See which chefs are joining the Blended Burger Project™ and vowing to make burgers more delicious, nutritious, and sustainable with mushrooms!

See a list of last year's participants.
Alabama
Cork & Crust Pizzaria + Wine Bar, Madison
 
California

Albert J. Hernandez, The Untamed Chef, Visalia
Magpie, Sacramento

Florida
Cedar's Cafe, Melbourne
Le Bistro Restaurant, Lighthouse Point
 
Georgia
Establishment, Atlanta
F&B Atlanta, Atlanta
The Iberian Pig, Decatur
PeachDish, Atlanta
Wood's Kitchen, Savannah
 
Illinois 
A10, Chicago
Duke's Alehouse and Kitchen, Crystal Lake
Found Kitchen and Social House, Evanston
Old Irving Brewing Company, Chicago
 
Maryland

Claddagh Pub, Baltimore 

Massachusetts
Alden & Harlow, Cambridge
Sensata Technologies Cafe, Guckenheimer Inc., Attleboro
 
Michigan
Grill One Eleven, Rockford
Orchard Lake Country Club, Orchard Lake
Vince And Joe's Gourmet Market, Shelby Twp
 
Minnesota
Chef Shack Ranch, Minneapolis
 
New Jersey
The Brothers Moon, Hopewell
 
New York
Gin Parlour at The InterContinental New York Barclay Hotel, New York
Graffiti, New York
Graffiti Earth, New York
Restaurant Associates, New York
 
North Carolina
Heirloom Restaurant, Charlotte
 
Ohio
Inn Walden, Aurora

Pennsylvania
Poi Dog, Philadelphia
 
Tennessee
Sweet Potato Baby, Memphis
Trattoria Il Mulino, Nashville
 
Texas
eculent, Kemah
Frankie Flav'z, Harlingen
 
Washington
Osteria La Spiga, Seattle