This Boom Boar Burger, a winner of our 2016 Blended Burger Project™, tops its wild boar, sweet tamari, and mushroom blended burger with picked red onions, crispy mustard greens, and Sriracha vinaigrette.
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.
This beef–mushroom burger, a winner of our 2017 Blended Burger Project, is topped with a Thai basil aïoli, feta, and a refreshing Greek salad–inspired topping.
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.
Makes these sliders with a mixture of ground meat and sauteed fresh mushrooms. A housemade sauce adds extra zing. One or two sliders makes for a satisfying between-meal snack when something more filling.
The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.
Hamburger buns are usually a no-brainer for your favorite burger – but we think portobello caps are where it’s at for a unique spin on a classic. This Veal and Portobello Mushroom Burger is sandwiched between two big, juicy mushroom caps and is the guilt-free way to get your burger fix and a whopping 26g of protein per serving.
Blended burger recipe courtesy of Chef Dan Long, MAD Greens