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Taste of Summer Burger, Cedar’s Cafe, 2018 Blended Burger Project Winner
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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.
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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.
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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.
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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.
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Portable Portabella Pizza Burger
As part of the Portable Portabella Burger Campaign, the Portable Portabella Pizza Burger is a tasty, vegetarian option sure to please secondary students.
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Bison, Bacon and Mushroom Burger
The combination of lean bison, smoky bacon and a cremini & oyster blend made for a delicious, juicy burger, than topped with steak sauce ketchup and avocado mayo.
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