James Beard’s Blended Burger Project™ is taking Buffalo by storm!
Nickel City Chef has asked fourteen of the region’s most talented chefs to create mouthwatering blended burgers as part of James Beard Foundation’s Blended Burger Project, an annual push to entice people to enjoy healthier, more sustainable, yet truly delicious burgers!
What’s a blended burger, you ask? A blended burger combines high-quality meat with a mix of fresh, umami-laden mushrooms. The result is an equally satisfying, lighter, healthier, more sustainable burger, a burger some might argue is even tastier than a traditional burger!
See all of the Buffalo Blended Burgers below. You’ll also find more information about Blended Burgers and Buffalo’s connection to the James Beard Foundation toward the end of this page.
What do you need to do?
- Choose burgers you’d like to enjoy from Buffalo’s Blended Burger participants listed below.
- Visit all of your favorite BBP – Buffalo restaurants to enjoy creative and satisfying blended burgers between May 29 and July 31, 2017
- Vote for your favorite over at jamesbeard.org/blendedburgerproject
- Share your pictures on Instagram, Facebook, or Twitter using these hashtags: #blendedburgerproject and #BuffaloBBP.
- The five (5) chefs with the most votes in the nation will get to cook at a special burger event at the James Beard House in NYC.
- One local burger eater who has shared their burger(s) on social media using the above-mentioned hashtags (#blendedburgerproject and #BuffaloBBP) will receive four VIP tickets to 2018’s Nickel City Chef 10th Season Celebration, a $500 value (date TBA).
- Better yet, burger eaters who vote for their favorite blended burger online will also be entered to win an all-expenses-paid trip for two to the 2018 Blended Burger event at the James Beard House in New York City.
ALLEN BURGER VENTURE – Chef Dino DeBell
Parma Prosciutto-wrapped Blended Burger of Dry-aged Grass-fed Angus and Mushroom Duxelles with Urbani Black Truffle Cream Cheese and Arugula
BACCHUS WINE BAR & RESTAURANT – Chef Brian Mietus
Steak and Mushroom Blended Burger with Seared Foie Gras, Tomato Bacon Jam, First Light Chèvre, and Spinach Garlic Aioli on a House-made Sweet Potato Bun
BILLY CLUB – Chef Scott Crombie
The Western New Yorker
House-ground Dehydrated Flat #12 Oyster and Fresh Crimini Blended Burger with House-pulled Worcestershire Cheddar Curd, Bacon, Farm Greens, and Heirloom Tomato on a Costanzo Roll
THE BLACK SHEEP – Chef Steven GedraThe King Ghidorah
King Oyster Mushroom and Koji-inoculated Chuck Sirloin Blended Burger with Ramp Kimchi, Mushroom Ketchup, Kewpie Mayo, and House-made American Cheese on a Squid Ink Sweet Potato Bun
CASA AZUL – Chef Victor Parra Gonzalez
Casa Azul Burger
Beef, Bone Marrow, Flat #12 Mushroom Blended Burger, Oaxaca Cheese, Huitlacoche, and Onion on a Worm Salt Brioche Bun
CRAVING – Chef Adam Goetz
Mushroom Mornay Burger
Blended Burger of House-butchered and Ground Erba Verde Grass-fed Beef and Smoked Cremini Duxelles with Mushroom Confit Aioli, and Gruyere Mornay on a House-made Caramelized-Onion-Shiitake-Brioche Bun
THE GRANGE – Chef Brad Rowell
The Future Burger 3000
Brisket and House-smoked Weiss Farm Shiitake Blended Burger with Aged Cheddar, Caramelized Onions, and Horseradish Whole Grain Mustard Aioli on a House-made Sesame Potato Bun
JUICY BURGER BAR – Chef Andrew Murtha
Buffalo Shoulder, Dreadlock Pasta
Bison, T-Meadow Farm Lardo, and Smoked Flat #12 Mushroom Blended Burger with Fried Gnocchi Ropes, Pickled Ramp Aioli, First Light Creamery Chèvre, and Parsley Gremolata
LAIT CRU BRASSERIE – Chef Will Peterson
Lait Cru Burger
Ground Lamb and Crimini Blended Burger with Fenugreek Creme Fraiche, Drunken Goat Cheese, and Flat #12 Mushroom Salad
lloyd TACO FACTORY – Chef Chris Dorsaneo
Burger Al Pastor
House-ground Pork Butt, Portabella and Oyster Mushroom Blended Burger, Guajillo Achiote Sauce, Fresh Pineapple, White Onion, Cilantro, Avocado Crema, and Nixtamalized Fried Tortilla Strips
MARBLE + RYE – Chef Michael DimmerBurg on ‘Weck
House-ground Short Rib, Brisket, Chuck, Bone Marrow, and Local Oyster Mushroom Blended Burger with Horseradish Cream, Shallot Jam, and Local Raclette on a House-made Kummelweck Roll
OLIVER’S – Chef Ross Warhol
Blue Collard Worker
Beef, Pork, Mushroom Blended Burger with Maple Bourbon Blueberry Compote, Pancetta, Roasted Collard Greens, and Cheesy Onions on Toad in The Hole Texas Toast
SEABAR – Chef Mike AndrzejewskiMushroom Moco
Blended Burger of Ground Sirloin, Bacon, and Braised Shiitake with Fried Rice, Sweet Soy Gravy, Fried Farm Eggs, and Green Onion
Press for Buffalo’s Blended Burger Project™
Buffalo Rising, May 31, 2017 — James Beard Foundation’s Blended …
The Buffalo News, May 25, 2017 — Restaurants offer burger…
The Buffalo News, May 25, 2017 — Buffalo BBP gallery of burgers
The JBF-Buffalo Connection
Buffalo’s extraordinary number of local and independent restaurants have always been special to its residents, but in recent years, we’ve begun to see recognition for our region’s growing food scene from national press and entities like the James Beard Foundation. Until 2012, only one or two Buffalo chefs had ever prepared dinner at the James Beard House. But in recent years that’s changed.
Over the last ten years, Chef Mike Andrzejewski has been nominated three times for Best Chef – Northeast. Steven and Ellen Gedra of Black Sheep both received the honor of nomination in 2017. In 2013, the Nickel City Chef team (at that time comprised of chefs Jennifer Boye, Adam Goetz, Brian Mietus, and JJ Richert) presented a dinner at James Beard’s famed NYC homestead. In the years that followed, Craving, Buffalo Proper, The Black Sheep, and in June, Oliver’s, have also been awarded the honor of cooking at the former home of the father of American gourmet cooking. (For those unaware, the James Beard Awards and recognition from the Foundation is similar to the relationship between an actor and the Oscar or Tony awards.)
Today, ties between the Beard House and Buffalo are the strongest they’ve ever been. Area Blended Burger Project participants are eager to share their enthusiasm for the organization and the ethos imparted evident in the Blended Burger Project initiative with the Western New York dining public. Learn more about James Beard here.
Blending meat with fresh mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love in a healthier and more sustainable preparation. Perhaps for some, it’s most important to note that a blended burger has more umami than a traditional burger, offering diners a burger that is delicious as well as healthier, and environmentally conscientious. The Blended Burger Project is a collaboration between the Mushroom Council and the James Beard Foundation. Learn more about The Blend here.