Blended Burger ‘Bun’anza

Menu

Alejandro Barrientos, Curb Side Bistro, Odessa, TX
El Tejano Borracho (The Drunken Texan) > 70/30 Ground Beef, Shiitake, White Button and Portabella Mushroom Blend Patty with Pulled Pork; Tangy Barbecue Sauce; Jalapeño, Mushroom, and Corn Fritter; Cilantro Ranch, Pickled Red Onions; and Mushroom–White Queso Cheese Sauce on Toasted Brioche

Brandon Basista, The Bearded Chef, Palm Bay, FL
Thai My-Shroom > Umami Bomb Florida-Grown Monterey Mushroom, Beef, and Pork Blend Patty with Ginger; Lemongrass; Cilantro; Bird’s Eye Chiles; Spicy Thai Ketchup; Pickled Enoki Mushroom–Cured Egg Yolk Mayonnaise, and Smoked Maitake Bacon on Toasted Mushroom-Dusted Brioche

Fiore Moletz, Burgh'ers Restaurant, Pittsburgh
The Fox Chapel > 75/25 Local Grassfed Beef–Roasted Local Mixed Mushrooms Patty with Goat Cheese, Pickled Red Onions, Avocado, Spring Mix, and Balsamic Glaze

Justin Robinson, Courtyard Cafe at Raymond James, St. Petersburg, FL
The Smokey Mushroom Venison Burger > Alder Wood–Smoked and Char-Grilled Free-Range New Zealand Venison, Angus Beef, and Hen-of-the-Woods Mushrooms Patty with Sea Salt, Cracked Black Pepper, Porcini Mushroom Powder, Smoked Cheddar, Organic Beet Ketchup, Crisp Lettuce, and Wild Ramp Béarnaise on Sourdough Pretzel Roll

David Ruiz, Toltec Brewing, Albuquerque, NM
The Royale > New Mexico Brisket–Roasted Crimini Patty with Aged White Cheddar, Young Guns Produce New Mexico Green Chiles, Herb–Ancho Chile Mayonnaise, Applewood Bacon, Local Fried Egg, and Heirloom Tomato on Jalapeño Brioche

Accompaniments

Roasted Oyster, Maitake, and Buna Shimeji Mushroom Salad with Mushroom Soy, Red Onion, Garlic, Micro-Cilantro, Micro-Thai Basil, and Micro-Mint

Loaded Corn Tots > Florida Sweet Corn–Studded Hominy Grit Tots with Honey–Garlic Aïoli, Crispy Parmesan, Pancetta Dust, Micro-Chives, and Popcorn Shoots

Biscochitos > Traditional New Mexican Cookie

Tres Leches Cake with Brown Sugar–Roasted Pumpkin

Ommegang Witte Ale

Ommegang Pale Sour Ale

Ommegang Rare Vos Ale