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.