Foodservice Recipes: The Blend
Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant
Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.
Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.
A homemade burger in 20 minutes flat is possible when you’re making this Muenster Stuffed Veal and Mushroom Burger. Simply blend tasty ingredients like ground veal, chopped white button mushrooms, and breadcrumbs to make your patties, grill those burgers to perfection, and serve on toasted ciabatta rolls topped with a delectable steak-sauce topping.
Mushroom Blend recipe courtesy of the Culinary Institute of America and the Mushroom Council
Courtesy of the Culinary Institute of America and the Mushroom Council.
A winner of our 2017 Blended Burger Project, this patty is blended with wild mushrooms, fennel, garlic, and rosemary and served with broccoli rabe, sharp provolone, roasted tomatoes, and black garlic aïoli.
A winner of our 2017 Blended Burger Project, this aromatic lamb patty is blended with assorted mushrooms and served with a cherry–mustard sauce and a caper–walnut relish on apricot-glazed brioche buns.
The burger consists of 75 percent local grass-fed beef and 25 percent local mixed mushrooms and topped with goat cheese, pickled onion, avocado, spring mix and a balsamic glaze.