Blended Burger Project
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The James Beard Foundation is hosting a national contest that invites chefs from around the country to create a more sustainable burger, composed of at least 25 percent chopped mushroom in place of meat. This year, there are four Arizona restaurants in the competition: Charro Steak and Lindy’s on 4th from Tuscon, and two Goodyear contestants, Eagle’s Nest and Toscana’s.
Eagle’s Nest has submitted the Hail Mary, a patty of portabella, button mushrooms, roasted garlic, thyme, jalapenos, bacon, and shallots mixed with ground brisket, topped with bourbon bacon jam, lettuce, house-made pickles, red onion, devil dog sauce, a slice of American cheese, and a slice of Havarti cheese on a brioche roll.
Toscana’s Restaurant has entered a pan-seared burger of 80/20 ground beef mixed with house-smoked mesquite button mushrooms and topped with grilled tomatoes, caramelized onions, shaved lettuce, fresh watercress, apple-wood bacon, aged smoked cheddar, house-made Arizona cowboy candy, and mayonnaise on a King’s Hawaiian bun.
The top five competing chefs will compete in the final Blended Burger Challenge in New York next year.
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