Blended Burger Project™
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.