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