Blended Burger Contest – Vote for Keg & Kitchen


Keg & Kitchen invites you to try out this year’s James Beard Foundation “Blended Burger” Submission.

Our recipe is:

75% ground chuck
25% shiitake + cremini mushrooms
Caramelized rosemary onions
roasted jersey tomato
Sharp provolone
Crispy salami chips
Roasted long hot pepper spread
on toasted ciabatta

Keg & Kitchen is participating in the James Beard Foundation “Blended Burger Project”Vote for Keg & Kitchen between May 29-July 31 and enter to win 2 tickets to the 2018 Blended Burger event at the Historic James Beard House.  CLICK HERE TO VOTE!

Come in a try for yourself, take a pic and post on facebook or instragram: ##BlendedBurgerProject

 

About the Contest:

For the past several years, chefs have faced increasing pressure to serve healthier and more sustainable meals that reduce calories and sodium and still taste delicious. Simultaneously achieving nutrition, sustainability, and flavor is a core value of America’s food system.

Broadly offered on American menus, the beef-and-mushroom-blended burger, otherwise known as “The Blend,” was conceived of and incubated by the Healthy Menus R&D Collaborative (HMC), an educational initiative of high-volume culinary leaders developed by the Culinary Institute of America in partnership with its founding member, the Mushroom Council. The Blend concept is an example the innovative and strategic culinary insights that are used to address the substantial health and environmental imperatives that face the foodservice industry. Read more about “The Blend” and “The Protein Flip” here.

Many have perceived this groundbreaking development as an opportunity to change the way Americans eat. This year marks the second annual Blended Burger Project, in which chefs across the nation, including those who already menu some of the best burgers around, have the opportunity to work with the James Beard Foundation and show guests how great taste, better nutrition, and increased sustainability can come together to improve the quality of the food they eat.

Over the last seven years, through its Impact Programs, JBF has become more involved in the conversations around health and sustainability in our food system. These programs and initiatives include the annual JBF Food Conference, where JBF explores timely subjects with top researchers, food entrepreneurs, farmers, biologists, activists, chefs, and other professionals; the yearly Leadership Awards, which recognize visionaries creating a more healthful, sustainable, and safe food world; and the Chefs Boot Camp for Policy and Change, which provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change.

This year JBF is pleased to once again partner with the Mushroom Council to host the Blended Burger Project™, which encourages chefs to create a healthier, more sustainable, and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend and the future of food.