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The 2018 Blended Burger Project™. The Right Thing to Do. The Right Way to Make a Difference.
 

Congrats to the 2018 Blended Burger Project Winners:

David Ruiz
Toltec Brewing, Albuquerque, NM    

Brandon Basista
The Bearded Chef, Palm Bay, FL

Fiore Moletz
Burgh'ers Restaurant, Pittsburgh

Alejandro Barrientos
Curb Side Bistro, Odessa, TX

Justin Robinson
Courtyard Cafe at Raymond James, St. Petersburg, FL
 

Win a trip to cook at the historic James Beard House!

The Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat* with chopped mushrooms, and the concept is hotter than ever. It’s time to reimagine the iconic burger to create a menu item that is incredibly delicious, healthier for your guests, and more sustainable for the planet.  

We invite past and new Blended Burger Project™ participants to make a difference. No purchase necessary. See Official Contest Rules for details including eligibility and voting requirements. Ends on 7/31/18.

Customers who vote for their favorite blended burger online will also be entered to win an expenses paid trip for two to the 2018 Blended Burger event at the James Beard House. View the Sweepstakes Official Rules here.

New this year: A panel of food experts selected by the James Beard Foundation will determine five winners from the top 20 entries with the most online votes. Experts, including Andrew Zimmern (James Beard Award-winning TV personality), Susan Westmoreland (Culinary Director, Good Housekeeping), and Antoinette Bruno (CEO, StarChefs.com), will determine the top five winners based on (1) most creative use of mushrooms, (2) best flavor profile and (3) presentation.
 


“It's really important as a chef to start thinking about how I can make dishes that are not only more sustainable, but also taste great. You shouldn't have to sacrifice flavor in order to think sustainably. That's why I'm partnering with the Blended Burger Project. I'm not asking people to give up meat! Instead I'm asking them to try blending some of that meat for a combination that tastes even better than the original.” 

—James Beard Award winner and Iron Chef Stephanie Izard, Executive Chef and Owner Girl & The Goat, Little Goat, and Duck Duck Goat

 

 

To learn more about the JBF Impact Programs and our commitment to establishing a more sustainable food system, sign up for the JBF Impact newsletter

For more information, please contact Sarah Drew at sdrew@jamesbeard.org

*(Or other protein, see Official Contest Rules for details.)