The Blended Burger Project™ is a movement that strives to make a burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious burger that’s healthier for your guests and more sustainable for the planet. The James Beard Foundation launched The Blended Burger Project this year in Phoenix at The Gladly. Where Chefs Gio Osso, Bernie Kantak and Stephen Jones, created three stellar takes on their own blended burgers.
For the past several years, chefs have faced increasing pressure to serve healthier meals that reduce calories and sodium, are more sustainable, and still taste delicious. The challenge to achieve that intersection among nutrition, sustainability, and flavor is at the core of innovation within America’s food system.
Broadly offered on American menus, the beef-and-mushroom-blended burger, otherwise known as “The Blend,” was conceived of and incubated by the Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by the Culinary Institute of America in partnership with its founding member, the Mushroom Council. The Blend concept is an example of using with innovative and strategic culinary insights to address the substantial health and environmental imperatives that face the foodservice industry. Read more about “The Blend” and “The Protein Flip” here.
Many have perceived this groundbreaking development as an opportunity to change the way Americans eat. This year marks the second annual Blended Burger Project™, in which chefs across the nation, including those who already menu some of the best burgers around, have the opportunity to work with the James Beard Foundation and show guests how great taste, better nutrition, and increased sustainability can come together to improve the quality of the food they eat.