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Mushrooms in the News: 06-23-17

The A.V. Club, Nation’s Restaurant News and Restaurant Business among others all covered how Sonic Drive-In will be the first QSR to test a blended burger (“Sonic Slinger”) in select markets, after the company officially announced it during this week’s fifth annual Menus of Change Leadership Summit. Of note, editor Kevin Pang of the A.V. Club commented how the blended burger is “even more flavorful than beef burgers” and “the mushroom provides both a savory boost, as well as keeping that patty juicy (as it’s a sponge for moisture).” He ended his article saying “…if there’s a food trend that stands a chance of sticking around and becoming part of the culinary norm, the blended burger movement is as good a bet as any.”

Men’s Fitness featured two blended burger recipes, a Blended portobello hamburger and Lamb burger, noting how “ground beef blends beautifully with Portobello mushrooms…[which] add nutrients like folate, thiamine, vitamin B-6, iron and zinc to the mix.” And how “blending the meat with chopped mushrooms—they’ll beef up the flavor of the meat and nobody will even know they’re in there.”

Blended Burger Project (BBP) local market coverage continues to be strong, with outlets highlighting blended burger participants from Cleveland and Nebraska to Arizona and Indiana. Top highlights from the week include:

Current Newspaper touted the participation of six Washington D.C.-based chefs, quoting Eric Davis/Mushroom Council explaining how mushrooms are an ideal companion for meat in terms of its texture and taste because “they’re fat-free and cholesterol-free, and require relatively little water or electricity to grow.” And that “Mushrooms are not only healthy on your plate, but they’re gentle on the environment.”
Edible Cleveland highlighted the recent Cleveland BBP event, linking to chefs who are participating and details of the competition.
Tucson Foodie also did a feature on BBP, highlighting Arizona restaurants blended burgers and included our ‘How to Make a Blended Burger” video.
Food & Beverage Magazine posted about the BBP, with a focus on Portland Maine participant Liquid Riot.
The Pittsburgh Tribune Review spotlighted Hyde Park Prime Steakhouse’s participation in the BBP and Frederick News-Post covered Gaithersburg restaurant’s Blue Ribbon Bison Burger, noting how it’s currently in second-place behind Cedar’s Cafe.

Since the launch of BBP, more than 1,800 posts have been posted to Instagram and Twitter by more than 900 users. Top posts this week include: