Making a dish most people already love healthier, more sustainable and cheaper? The Blended Burger Project is that kind of delicious idea. Started by the James Beard Foundation last year, it challenges chefs to create burger patties that swap out at least 25 percent of the meat for mushrooms.
“It’s a simple challenge, but with a really great potential to change how Americans enjoy this classic American food,” says Kris Moon, vice president of JBF.
For its second year, about 500 restaurants are expected to take part nationwide; in NYC, they include venues as varied as Brooklyn’s Lorimer Market, Umami Burger, The Cecil (on its new delivery-only menu) and The Ainsworth. The burgers will launch on Memorial Day and stay on menus through July 31.