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

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Q&A: Chef Christian, WSU Dining, Washington State University

WSU Dining, Washington State University

Chef Christian Siple
WSU Dining
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The Gochujang Mushroom Burger: Gochujang three ways – Washington State University ground beef blended with 25% crimini mushrooms, and a gochujang marinade. Topped with ponzu slaw, and gochujang glaze all on a brioche bun toasted with gochujang aioli.

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Q&A: Chef Stephen, NC State Dining, North Carolina State University

North Carolina State University

Chef Stephen Taoso
NC State Dining
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Carolina Style BBQ” Blended Burger: The patty is made up with smoked crimini and button mushrooms that are ground with chuck and a Carolina BBQ Rub. Served pan seared on a Brioche roll with a BBQ mayo that includes a house made BBQ sauce and topped with Eastern Style BBQ pickled onions, lettuce and tomato.


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