This summer, for the fourth year in a row, chefs nationwide will be re-imagining the classic American burger when they take part in our Blended Burger Project™, a competition challenging chefs to blend mushrooms with meat to create a more delicious, nutritious, and sustainable burger.
This year, JBF Award–winning chef Stephanie Izard will be leading the charge as the 2018 Blended Burger Project™ official spokesperson. “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,” said Izard. “You shouldn't have to sacrifice flavor in order to think sustainably. I'm not asking people to give up meat! Instead I'm asking them to try substituting some of that meat for a combination that tastes even better than the original.”
Diners across America can cast a vote for their favorite blended burger based on a set of judging criteria by visiting jamesbeard.org/blendedburgerproject between Memorial Day and July 31, 2018.
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 will determine the winners based on the most creative use of mushrooms, the best flavor profile, and the best presentation. The five (5) winning chefs will win a trip 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, 2018. Learn more at jamesbeard.org/blendedburgerproject.
The James Beard Foundation's Blended Burger Project™ is administered in partnership with the Mushroom Council.
