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James Beard Foundation Kicks Off Summer with the Better Burger Project™

JBF Editors

May 18, 2015

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The James Beard Foundation is kicking off the Better Burger Project™ just in time to heat up the grill. In partnership with the Mushroom Council, JBF is challenging chefs and restaurants nationwide to create a delicious, healthier, and more sustainable hamburger by blending ground meat with finely chopped, cultivated mushrooms. Chefs competing in the Better Burger Project™ will feature their “better burger” on menus from Memorial Day, 2015, through July 31, 2015, and America will vote for their favorites through an Instagram-based social media challenge. 

“As a chef, restaurateur, and chair of the D.C. Food Policy Committee, I’m thrilled to join the Better Burger Project™ in an effort to help educate diners across the country on the many benefits of blended burgers,” said Spike Mendelsohn. “We have an amazing opportunity to highlight how strategic food choices can reduce strain on the environment but also provide a variety of flavors and nutritional benefits. A blended burger is the perfect example of how a small change can make a significant impact on our food system.”

Diners across America can help their favorite chef win a chance to prepare their “better burger” at the official welcome reception for the annual JBF Food Conference this October at the historic James Beard House in New York City. The theme for this year’s conference will focus on the Future of Food.

To vote, diners across the United States can:
•    Visit participating restaurants and order the “better burger” (see participating restaurants here)
•    Post a photo of the burger on Instagram
•    Use the hashtag #betterburgerproject and the handle of the restaurant and/or the chef who created the burger
•    Share what’s better about the burger in the caption

For more information, a list of participating chefs and restaurants, and to learn how to get involved, visit BetterBurgerProject.org and follow #betterburgerproject on Twitter and Instagram. 

Read the full press release here.