Photos By Clarissa Villondo, Words By Brandon Wetherbee
The Blended Burger Project is an excuse for chefs to use more mushrooms in their burgers. I enjoy mushrooms so this is great. Mushrooms make burgers juicier, healthier and are less taxing on the environment. I like mushrooms so this is great.
The James Beard Foundation is heading up this burger project. Chefs around the country are encouraged to add a blended burger (the only requirement is 25% of the burger must consist of mushrooms) to their menu between Memorial Day and July 31. I like mushrooms so this is great.
The project is nationwide and open for all restaurants. D.C. is represented by Cuba Libre with their Parque Central burger (salt-cured skirt steak, chuck bye steak, and black forest mushroom burger, pickled Napa cabbage and arugula slaw on a Shiitake bun). We sampled it at the preview event and it’s unlike anything you’ll make at home. The Shiitake bun is a fun gimmick and the overall product is satisfying for any mushroom lover. I like mushrooms so this is great.
Bareburger and Nage are also participating in the Blended Burger project. Expect entries from Del Campo and many more restaurants that love meat and mushrooms.
