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Burgh’ers’ ‘shroom recipe is James Beard Foundation project winner |
Food & Drink

Burgh’ers’ ‘shroom recipe is James Beard Foundation project winner

Mary Pickels
The Fox Chapel, a Burgh’ers Restaurant creation, is one of five national winners in James Beard Foundation’s 2018 Blended Burger Project.

No one tasting Burgh’ers Restaurant ’s winning entry in the James Beard Foundation’s 2018 Blended Burger Project is likely to ask, “Where’s the beef?”

They may, though, ask what gives this burger its special flavor.

The Fox Chapel, a 75/25 blend of local, grass-fed beef with local, roasted mixed mushrooms, meets the national competition’s challenge to chefs to create a burger more “delicious, nutritious and sustainable” by adding finely chopped mushrooms. It’s topped with goat cheese, pickled red onion, avocado, spring mix and a balsamic glaze.

Three judges selected five winning burgers from 350 restaurants and 250,000 consumer votes in the fourth annual, summer-long competition.

Judges Andrew Zimmerman, James Beard award-winning TV personality; Susan Westmoreland, culinary director, Good Housekeeping; and Antoinette Bruno, editor-in-chief, StarChefs, reviewed the 20 burgers receiving the most votes. The Fox Chapel burger received 3,464 fan votes.

“We were thrilled at the wide array of creative recipes and types of eateries that took part in this year’s competition,” says Kris Moon, James Beard Foundation CEO.

”Adding fresh, chopped mushrooms to the burger patty makes the traditional burger much more flavorful and sustainable – a change James Beard Foundation stands behind,” Moon says.

Other winning restaurants are The Bearded Chef, Palm Bay, Fla.; Courtyard Cafe at Raymond James, St. Petersburg, Fla.; Curb Side Bistro, Odessa, Texas; and Toltec Brewing, Albuquerque, N.M.

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter @MaryPickels.

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