Blended Burger Project™ Campus Edition Winners Announced
, The first Blended Burger Project™ Campus Edition, exclusively for colleges and universities, has come to a close! The contest hosted 26 institutions from 18 states – from private colleges and state universities. They blended mushrooms with everything from beef to chicken to reindeer. See who will cook at the historic James Beard House in 2018.
“We entered the 3rd annual Blended Burger Project™, as a college, and came in 13th place. So when the Campus Edition for the competition came out, we had to enter… It gave us the opportunity to menu our burger during a semester when students are on campus and another shot to put St. Norbert College on the map!”
– Chef Benjamin Sauer, Ruth’s Marketplace, St. Norbert College, Wisconsin
Winners by enrollment size:
St. Norbert College
De Pere, WI
Lodi Dodi Smoke Burger: Whole beef brisket, grilled portabella and roasted crimini mushroom patty, on a black sesame brioche bun with smoked sundried tomato & cherry chutney, smoked Gouda, pickled red onions and crispy seasoned sweet potato straws.
Sweet and Smokey ‘Shroom Devil: A burger made with fresh, local ingredients… from our own school run farm! Beef, lamb and a mix of baby bellas & shiitake mushrooms, local ingredients with a kick!
Between 5,001 – 14,999:
University of Montana
All burgers served on campus are blended with mushrooms and made-to-order. They are served on a wheat bun and can be topped with a wide variety of local ingredients.
University of Alaska Fairbanks
Reindeer and Cremini Mushroom Burger: Freshly ground Alaska reindeer with cremini mushrooms, fried feta cheese crouton, Alaska cranberry ketchup on an toasted sweet potato bun.
University of Massachusetts, Amherst
Chicken Tikka Masala Burger: A combination of chicken tikka masala, blended with 30% mushrooms. Garnished with traditional tikka masala and an eggplant raita. Topped with shaved red onions and cilantro.
North Carolina State University
Carolina Style BBQ: A patty of smoked cremini & button mushrooms blended with ground chuck and a Carolina BBQ Rub. Served pan seared on a Brioche roll with a housemade BBQ mayo and topped with Eastern style BBQ pickled onions, lettuce and tomato.