Retail
Announcing the 2019 Blended Burger Project™ Winners
This Mushroom Month, we’re announcing the talented chefs and restaurants behind this year’s Blended Burger Project™ winners. These creative teams found ways to integrate mushrooms into their burgers, reducing the amount of water, land, and electricity used to get that patty between the buns.
During the 2019 contest, nearly 500 restaurants in all 50 states developed and served their version of a blended burger, which combines finely chopped mushrooms with meat to create a more delicious, nutritious, and sustainable burger.
From Memorial Day until July 31, more than 402,000 online votes were cast at jamesbeard.org/blendedburgerproject. The top 25 restaurants with the highest number of votes were then reviewed by a panel of expert judges—Chris Morocco, senior food editor at Bon Appétit; David Stample, culinary philanthropist and creative director, In Cucina, NYC; and Erika Nakamura and Jocelyn Guest, star butchers and co-founders, J&E SmallGoods—who selected the final five champions. Those five restaurants will take home $5,000 each, and will have the chance to serve up their winning blended burgers at the historic James Beard House in New York City on October 23, 2019.
Seizing the Mushroom Movement
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