Blended Burger Project™ Why We Blend

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The Blend Makes Burgers Better

Here’s why chefs are choosing to join this movement of blending finely chopped, umami-rich mushrooms with ground meat in burgers and propelling the global food revolution forward:

Food Movement

“Sustainability and health are two very important things to me as a chef. Adding mushrooms to the ground meat will add freshness, make my guests rethink about vegetables in a different way, and think about how we can make recipes healthier.” – Raenel Stelly, Rae’s Cuisine

Sustainability

“It’s James Beard! I mean, how could I not join the fun. But seriously being a premier junior chef comes with a lot of responsibility. I want to be on the forefront of sustainable, healthy, nutritious food. I live in an urban city and I see food deserts and hunger. Being able to produce a delicious burger that both delights dinners and helps turn this iconic dish into something we can all still enjoy for generations to come is very important to me.” – Logan Guleff, Junior Chef 

Flavor

“Mushrooms are such a versatile ingredient and can go a long way in terms of adding flavor and texture. I’m excited to show our guests just how delicious blended burgers can be!” – Troy Guard, Tag Burger Bar

Nutrition

“Truthfully, this project lined up with our philosophy. We are always looking for ways to provide healthier options without sacrificing taste or experience. Sourcing sustainable products is also a must for us. The more we can educate our local community, the better. The question really was, 'why not do this?'” – Eric Damidot, Vitascope Hall

Good for Business

“Shortly after the debut of our blended burger, we had lines of people eager to try it—some patrons coming in almost every single day. In the end, our little 30 seat (48 if you count outside) restaurant made over 2,000 burgers in the two months! Selling 600 blended burgers during our burger bash week alone, all while still offering our regular menu.” – Toni Elkhouri, Cedar’s Café