Foodservice Recipes: BBP Winner
Boom Boar Burger
This Boom Boar Burger, a winner of our 2016 Blended Burger Project™, tops its wild boar, sweet tamari, and mushroom blended burger with picked red onions, crispy mustard greens, and Sriracha vinaigrette.
Porchetta Burger
A winner of our 2017 Blended Burger Project, this patty is blended with wild mushrooms, fennel, garlic, and rosemary and served with broccoli rabe, sharp provolone, roasted tomatoes, and black garlic aïoli.
Brevard’s Taste of Summer Burger
A winner of our 2017 Blended Burger Project, this aromatic lamb patty is blended with assorted mushrooms and served with a cherry–mustard sauce and a caper–walnut relish on apricot-glazed brioche buns.
Fox Chapel Blended Burger
The burger consists of 75 percent local grass-fed beef and 25 percent local mixed mushrooms and topped with goat cheese, pickled onion, avocado, spring mix and a balsamic glaze.
Chef Domenica Catelli’s Ultimate Burger 2.0
The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.
Forestiere Burger
This burger from Sherry Yard is part of our Blended Burger Project. Yard incorporates earthy portabello mushrooms, shallots, and garlic confit to create a satisfying, partly plant–based patty.
Cedar’s Cafe Blended Burger
Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.
