Blended Burger Project™

Blended Burger Project™

This valuable partnership with the James Beard Foundation is beneficial to creating awareness about The Blend™, while educating the foodservice industry about the nutrition and environmental benefits of mushrooms. This national contest also gives chefs bragging rights – which is always an easy sell. Share the documents below with you marketing and sales teams to encourage participation in the contest.

Sales & Marketing Materials

Contest marketing and collateral for your sales team to leave behind with chefs, restaurant heads, retail foodservice chefs and deli managers.

Blended Burger Project™ Is Back

This sell sheet is to be used by Sales and Marketing teams to showcase the 5th annual Blended Burger Project™ as well as the winners from 2018. [download PDF]

Distributors Sell Sheet

This sell sheet is to be used by Produce Distributors to recruit participants for the 2019 Blended Burger Project™. [download PDF]

Sales Booklet

This sell sheet is to be used by the industry to recruit participants for the 2019 Blended Burger Project™. [download PDF]  

Calling Card

This calling is a great leave-behind. It is the size of a business card and includes instruction on how to enter. [download PDF]

Blending is Trending Postcard

Use this postcard as a simple handout to your customers highlighting the Blended Burger Project™. [download PDF]


All of the files are ready-to-use with transparent background

BBP Black Logo:

High Resolution | .png

BBP White Logo:

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Recipe Cards

Courtyard Café at Raymond James

A blend of farm-raised New Zealand venison, Angus beef and hen-of-the-woods mushrooms chargrilled and seasoned with alder-smoked sea salt, cracked pepper and porcini mushroom powder. Topped with smoked Tillamook cheddar and wild ramp bearnaise, then served on a sourdough pretzel roll with beet ketchup. [download PDF]

Topsail Burger

This top-notch burger combines local grass-fed beef blended with confit oyster and portabella mushrooms, topped with Havarti, shiitake “bacon,” lemongrass aioli, heirloom tomato and baby arugula on a house-baked bun. [download PDF]

Cedars Café, Taste of Summer Burger

A blend of mushrooms and lamb on an apricot and liquid smoke glazed bun, sour cherry mustard, basil, Brie cheese, and an herb lemon caper walnut relish. [download PDF]

The Royale Burger

New Mexico brisket and roasted crimini patty topped with aged white cheddar, Young Guns New Mexico green chile, herb and ancho mayo, applewood bacon. [download PDF]

Curb Side Bistro Burger

“El Tejano Borracho” (The Drunken Texan) is a 70/30 blend of ground beef and mushrooms, including shiitake, white button and portabella, topped with pulled pork, tangy barbecue sauce, jalapeno and mushroom corn fritter, cilantro ranch, pickled red onions and a mushroom white queso cheese sauce all sandwiched between toasted brioche buns. [download PDF]

Umami Burger

A blend of oyster mushrooms and Texas Wagyu beef for the patty, a top a bistro bun and finished with Japanese Island Sauce, pickled bok choy, thinly sliced cucumbers and Delice de Bourgogne cheese. [download PDF]

Stephanie Izard Blended Burger

A blend of shiitake mushrooms and ground beef topped with asparagus tapenade and rhubarb mostarda. [download PDF]

Past Blended Burger Project™ Winners

2016 Winners

[download PDF]

2017 Winners

[download PDF]

2018 Winners

[download PDF]

2019 Winners

[download PDF]

Press Release

Find our past and present press releases distributed by the Mushroom Council.

AMI Resources

The American Mushroom Institute (AMI) is a trade association representing the growers, processors and marketers of mushrooms in the United States. Find resources on growing, health and safety, regulatory issues and much more on their website.