Mushroom Meets Burger in the James Beard Foundation’s Blended Burger Project

BY Crystal Shi TIMEJune 22, 2018 PRINT

As mushrooms continue to bask in the nutritional spotlight, blended burgers made with a mix of meat and chopped mushrooms will land on the menus of restaurants across the U.S. this summer.

Over 200 restaurants are participating in the James Beard Foundation’s fourth annual Blended Burger Project, which challenges chefs to use mushrooms to make burgers more nutritious and sustainable—and delicious, too.

“You shouldn’t have to sacrifice flavor in order to think sustainably,” said James Beard Award-winning chef Stephanie Izard. She will be serving a blended burger at her restaurant, Little Goat Diner, in Chicago.

Through July 31, customers can visit participating restaurants and vote for their favorite burger online. In August, a panel of judges—including TV personality Andrew Zimmern—will review the top 20 restaurants and select five winners, who will win a trip to a celebration dinner at the James Beard House in New York City this fall. Voting customers will also be entered for a chance to win a trip for two to the event.

For the list of participants and to vote, visit

Crystal Shi
Food Editor
Crystal Shi is the food editor for The Epoch Times. She is a journalist based in New York City.
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