When it comes to burgers, everyone has their favorite toppings. My go-to toppings are sauteed mushrooms & onions and a dollop of spicy mustard. I’ve always thought of mushrooms as just a topping for burgers, but I’ve never thought of mixing them in with the meat itself until now. The James Beard Foundation’s Blended Burger Project challenges chefs to create burgers where 25% of the meat mixture is replaced with mushrooms. Before you go panicking about your precious meat being taken away, let me assure you that there is no loss in the taste or texture of these burgers. Not only that, but they are healthier and more sustainable to boot.
Charleston Chefs accept the challenge
Charleston’s culinary scene is very competitive, which pushes chefs to constantly create new dishes and concepts. Since Charleston chefs are already used to innovating and utilizing local ingredients, it’s no surprise that chefs Peden Rucker of Patrick Properties Hospitality Group, Shuai Wang of Short Grain, and Shaun Brian of Parcel 32 served up delicious Blended Burgers.
the burgers
Chef Peden Rucker made his Blended Burger luxurious with the use of Wagyu beef, black truffle aioli, and a buttery brioche bun from EVO bakery (keeping it local). This burger was rich, juicy, and the flavor of the high quality Wagyu beef was further enhanced with the addition of local mushrooms. He served it alongside crispy steak frites; an homage to the classic burger and fries, but elevated.
Chef Shuai Wang upped the game by using a 50/50 blend of mushrooms and meat instead of the minimum required 75/25. He took it a step further by deep frying the burger and topping it with mushroom jam & bonito aioli, then served it on a house-made milk bread (similar to a Hawaiian roll). It was served alongside a refreshing cucumber salad with a miso dressing and crunchy sichuan pine nuts (pictured above).
Shaun Brian had the home-field advantage at this event as it was held at the soon-to-open Parcel 32. His burger was a real crowd pleaser flaunting the classic toppings we all know and love. He topped his “Smash” Burger with crispy, thick-cut bacon, smoked Gouda, cajun burger sauce, dill pickles, red onion, and served it on a toasted potato roll. His side dish was my favorite of the day because he broke out them crispy Brussels sprouts (pictured below).
blend your own burgers!
If you put any of these burgers next to a 100% beef burger, I’m almost positive I would not be able to tell the difference. The full meaty and juicy flavor was there and even improved upon by the mushrooms. This project is ingenious because it’s not asking anyone to completely give up meat, just to cut back a little to where you would barely notice. If you want to learn more about the project or submit a Blended Burger of your own, check out their website. Who knows, maybe I’ll create one myself… stay tuned.
