And the 2017 Blended Burger Project Winners are…

More than 400 restaurants duked it out to be named one of five 2017 Blended Burger Project Winners

Blended burgers were the hot trend in restaurants this summer. From Memorial Day through the end of July, 414 restaurants* in 45 states accepted the challenge to menu a burger that blends mushrooms with meat as a more delicious, nutritious and sustainable take on the iconic burger.

Chains, diners, white tablecloth bistros and upscale eateries in the heart of cities, suburbs and small towns developed thoughtful and creative blended burgers as a part of the Mushroom Council and James Beard Foundation 2017 Blended Burger Project.

Five Winning Chefs

Customers across the country tried the various blended burgers, casting 410,420 total votes. The five restaurants that earned the most online votes will cook their winning burgers at the historic James Beard House in New York City in early 2018. And the 2017 Blended Burger Project winners are…

Bareburger, New York City – The Porchetta Burger is a 50/50 mushroom and wild boar blend, topped with a black-garlic aioli, broccoli rabe, oven-roasted tomatoes, and aged provolone cheese on a ciabatta bun.

The Bistro at Topsail, Surf City, N.C.– The Goomba Burger, comprised of local grass-fed Mills Family Farm beef blended with confit oyster and portobella mushrooms, topped with havarti, shiitake, bacon lemongrass aioli, heirloom tomato, baby arugula on a house baked bun.

Cedar’s Café, Melbourne, Fla. – Brevard’s Taste of Summer Burger features blended mushrooms and lamb on an apricot and liquid smoke glazed bun, sour cherry mustard, basil, Brie cheese, and an herb lemon caper walnut relish.

Houston Yacht Club, La Porte, Texas – The Greeklish Burger consists of a beef chuck, cremini mushroom, and caper patty on a brioche bun and basil aioli with feta melted over the patty, topped with a mini greek salad and paprika oil.

VINTAGE Kitchen, Norfolk, Va. – The Backyard Burger includes a grass-fed beef blended with confit oyster mushrooms, aged double cheddar and cracklin’, charred ramp mayo, bacon rust, cab franc molasses, crispy hayman potato straws, coffee salt, demi-pain perdu, brown butter mornay cooked in a cast iron skillet.

One Winning Voter

New this year, voters were entered to win an all-expense paid trip for two to the 2018 Blended Burger event at the James Beard House in New York City. And the lucky winning voter is… [NAME].

We congratulate and appreciate all those who took part in the competition!

Did you try and love a blended burger this summer? Pledge to be a blenditarian! Whether for your health, the planet or you just love the flavor that the blend adds, pledge now. (Bonus: With your pledge, you’ll receive an exclusive digital recipe book filled with award-winning blended burger recipes).

(*Includes 381 individual restaurants in addition to all participating Bareburgers)