Learn about the Blended Burger Project™, a summer competition among restaurants nationwide to menu and serve a better burger that blends mushrooms with meat. Sign up and join Stephanie Izard, Top Chef, James Beard Award Winner, Executive Chef & Owner at Girl & The Goat, Little Goat, and Duck Duck Goat, in this important initiative.
The Blend is one of the easiest things you'll ever do to create healthier, more delicious and sustainable meals. Simply chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms with the meat, and cook your mushroom-meat blend to compete the recipe.
The Blended Burger Project™ is a movement in partnership with the James Beard Foundation to make burgers better by blending mushrooms with meat— The Blend—creating a more delicious, nutritious and sustainable burger.
Join hundreds of chefs and restaurants across the country in putting your unique spin on the blended burger.
IQF Diced Mushroom Instructional Videos // The Mushroom Council is thrilled to partner with Dayle Hayes, Registered Dietitian and Samantha Gasbarro, Chef & Nutritionist to present these four training videos demonstrating how to utilize USDA IQF Mushrooms in meals featuring The Blend.