Foodservice Recipes: Blended Burger
The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.
Blended burger recipe courtesy of Chef Dan Long, MAD Greens
Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota
The combination of lean bison, smoky bacon and a cremini & oyster blend made for a delicious, juicy burger, than topped with steak sauce ketchup and avocado mayo.
Salem Hills Farm Grass-Fed Black Angus and Urban Gourmet Farm Maitake Patties, housemade benne seed bun, white cabbage slaw, mustard, and beef & maitake chilli.
Infuse umami in your grill game and make this Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.
Recipe courtesy of Luis Brambila, Bar Dojo, Edmonds, Washington, 2016 Blended Burger Project™ participant.
This burger from Sherry Yard is part of our Blended Burger Project. Yard incorporates earthy portabello mushrooms, shallots, and garlic confit to create a satisfying, partly plant–based patty.
Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.