NationwidePatrons Pick Their Favorite Delicious and Sustainable Blended Burgers; Andrew Zimmern Among Judges Selecting Top Restaurants
Restaurants nationwide this summer are making great burgers even better as part of the James Beard Foundation’s annual Blended Burger Project™. Now in its fourth year, the healthy competition challenges chefs to blend mushrooms with meat* for burgers that are more delicious, nutritious and sustainable.
Now through July 31, customers can visit participating restaurants to try a blended burger and vote for their favorites online.
In August, a panel of judges including Andrew Zimmern, James Beard Award-winning TV personality; Susan Westmoreland, Culinary Director, Good Housekeeping; and, Antoinette Brown, CEO & Editor-in-Chief, StarChefs.com, will review the 20 restaurants with the most online votes. The top five winning restaurants will then be selected based on the most creative use of mushrooms, best flavor profile and presentation – and earn a trip to the prestigious James Beard House in New York for a special Blended Burger Project celebration dinner this fall.
Since the Blended Burger Project launched three summers ago, nearly 1,000 restaurants have taken part in the competition by blending mushrooms with meat* using a 25/75 percent ratio. Consumers have collectively voted more than two million times for their favorite entries.
To take part, consumers can:
- Visit a participating restaurant (listed at jamesbeard.org/blendedburgerproject/participants).
- Vote for their favorite burger at jamesbeard.org/blendedburgerproject/vote.
- Cast your vote for a chance to win an expense paid trip for two to the 2018 Blended Burger Project celebration event this fall at the prestigious James Beard House in New York City.**
Visit jamesbeard.org/blendedburgerprojectto view Official Rules, including eligibility requirements, judging criteria to cast your vote and the list of participating restaurants.
*Or other protein, see Official Contest Rules for details.
**No purchase necessary. Ends at 11:59:59 PM ET on 7/31/18.
Source: James Beard Foundation