Another proud participant of the Blended Burger Project™ Campus Edition, Chef Kurt Kwiatkowski, Eat at State, Michigan State University is going to to tell us a little about himself and what inspired his Blended Burger.
What do you like about The Blend concept?
We utilize The Blend for a number of reasons:
- It keeps the burger very juicy
- Perception of our guests is that it is a healthier option
- We are adding a very sustainable product to our ground beef;
- It adds just a little extra flavor to the overall burger itself
“I had a burger on the west coast several years back and that experience stuck with me. I thought the idea of blending the mushrooms with teriyaki, pineapple, and spam all together would make a great memorable combination”
Could you see yourself using The Blend in future menu items? If yes, how would you utilize it?
Yes, we are looking at trying The Blend with kafta, meatballs, taco meat, and pasta dishes.
What has the feedback been from students?
Feedback has been very positive. Students have said it is a juicier burger than normal and have asked us to start expanding where we offer it.
At a Glance:
Favorite Mushroom: Matsutake
Your favorite dish: Porchetta
Your most popular dish: tough call…
Blended Burger Project™ Recipe: Big Kahuna Burger
A blended burger patty with a teriyaki glaze and topped with spam, pineapple, Swiss cheese, an over-easy egg, onion straws, crisp lettuce all atop a brioche bun.
This delicious blended burger is now available on the #MSUfoodtruck! The patty, made from Michigan beef and campus-grown mushrooms, is crusted with Bailey GREENhouse and Urban Farm oyster mushroom powder and topped with lettuce, Swiss cheese, crispy shoulder bacon, house-made tomato jam and crispy fried onions. Stop by the truck near the Admin Building today through 1:30pm to get a taste, and vote for us in the #BlendedBurgerProject online: http://bit.ly/2qO1gri