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Blend In. Stand Out: The Blended Burger Project is Back

April 5, 2016

James Beard Foundation Vice President Kris Moon, James Beard Foundation President Susan Ungaro, Mushroom Council President Bart Minor and Chef Hugh Acheson celebrate the kick-off of the Blended Burger Project at the James Beard House in New York City.

Last week, in collaboration with the James Beard Foundation, we gathered with chefs and national food media at the historic James Beard House in New York City to kick off the Blended Burger Project™. Now in its second year, the program strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious burger that’s healthier for your guests and more sustainable for the planet.

To get the party started, Chef Hugh Acheson, James Beard Foundation award-winning chef, author and Top Chef Judge, served up his Cremini-Lamb Burger. Needless to say, people wanted seconds.

Beginning Memorial Day through July 31st, we’re asking chefs nationwide to create and menu their own rendition of a “Blended Burger” for the chance to win a trip to cook at the historic James Beard House. Last year, more than 250 chefs nationwide participated. This year we expect the number to double.

If you’re a chef – or you know a chef who wants to take on the challenge, click here to help us spread the word!

Chef Hugh Acheson’s Cremini-Lamb Burger

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