Stories / Impact, Partners

Announcing the 2019 Blended Burger Project

JBF Editors

March 20, 2019


Photo David Chow
Photo: David Chow

This summer marks the fifth straight year of our Blended Burger Project™, a competition challenging chefs to blend mushrooms with meat (or other proteins) to create a more delicious, nutritious, and sustainable burger.

Producing one pound of mushrooms requires less than two gallons of water and only a kilowatt of electricity. By replacing just 25 percent of a burger with mushrooms, chefs can reduce the amount of water, land, and electricity used to get that patty between the buns.

Restaurants who register before April 15 will have access to an early bird gift,* including a special Blended Burger Project t-shirt and knife roll.

Diners across America can cast a vote for their favorite blended burger based on a set of judging criteria by visiting between Memorial Day (May 27) and July 31, 2019.

In August, a panel of food experts selected by the James Beard Foundation will review burgers from the 25 finalists who received the most online votes. They will select five winners, based on culinary creativity, flavor profile, and presentation. And for the first time ever, winning chefs will each receive $5,000, in addition to a trip in October to New York City to cook their blended burger at the historic James Beard House.

The Blended Burger Project™ will take place Memorial Day through July 31, 2019. Learn more at

Read the full press release.

See Official Contest Rules here.

Chefs, register now for our early bird gift!

The James Beard Foundation's Blended Burger Project™ is administered in partnership with the Mushroom Council.

*While supplies last.