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Make These 5 Winning Blended Burger Project™ Recipes

JBF Editors

January 30, 2018

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Recipes

Photo: David Chow

This summer, the Blended Burger Project™ invited chefs to create more healthy, delicious, and sustainable burgers by blending ground meat with finely chopped fresh cultivated mushrooms. Participants were entered into an online contest, in which consumers voted for their favorite burger photos based on creative use of mushrooms, flavor profile, and appetizing appearance. The five restaurants whose Blended Burgers received the most votes flew to New York City and served their creations at a lively cocktail party at the historic James Beard House.

Want to try a Blended Burger for yourself? Check out the winning recipes below.

Bareburger's Porchetta Burger (Photo: David Chow)

Jon Lemon, Bareburger, NYC
Porchetta Burger: blended with wild mushrooms, fennel, garlic, and rosemary; served with broccoli rabe, sharp provolone, roasted tomatoes, and black garlic aïoli

Cedar's Cafe's Brevard's Taste of Summer Burger (Photo: David Chow)

Toni Elkhouri, Cedar's Cafe, Melbourne, FL
Brevard's Taste of Summer Burger: blended Florida-grown Monterey mushrooms and lamb; served on an apricot and liquid smoke–glazed bun, with sour cherry mustard, basil, brie, and herb, lemon, caper, and walnut relish

VINTAGE Kitchen's Backyard Burger (Photo: David Chow)

Phillip Craig Thomason, VINTAGE Kitchen, Norfolk, VA
Backyard Burger: grass-fed beef and oyster mushroom confit; served with aged double cheddar, cracklings, charred ramp mayonnaise, bacon rust, Cabernet Franc molasses, crispy hayman potato straws, coffee salt, demi-pain perdu, and brown butter Mornay 

Houston Yacht Club's Greeklish Burger (Photo: David Chow)

Petros Jaferis, Houston Yacht Club, La Porte, TX
The Greeklish Burger: beef chuck, cremini mushroom, and caper patty; served on a brioche bun with basil aïoli, melted feta, Greek salad, and paprika oil

The Bistro at Topsail's Goomba Burger

Bud Taylor, The Bistro at Topsail, Surf City, NC
Goomba Burger: local grass-fed Mills Family Farm beef, blended with oyster and portobello mushroom confit; served with Havarti, shiitake, bacon–lemongrass aïoli, heirloom tomato, baby arugula, and housemade bun

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Learn more about the Blended Burger Project™. Plus, find out more about our new BBP offshoot: Blended Burger Project™ Campus Edition