Numerous Atlanta chefs join better burger quest

The Green Eggs & Lamb burger at Chicken & The Egg is a double stack blended burger featuring Portobello, cremini and maitake mushrooms. / Photo by Ligaya Figueras

Numerous Atlanta chefs have joined culinarians across the country on the quest to make a better burger, a blended burger, to be precise. 

Now in its third year, the Blended Burger Project challenges chefs in the U.S. to make a healthier, more sustainable burger by blending meat with at least 25 percent mushroom. The initiative is sponsored by the James Beard Foundation.

This year’s Blended Burger Project launched May 29 and runs through July 31. During this time frame, patrons can visit the restaurants, order the featured burger, and vote for their favorite at jamesbeard.org/blendedburgerproject/vote. The five chefs with the most votes will win a trip to New York City to cook at the James Beard House. Voters are automatically entered to win an expenses-paid trip for two to a Blended Burger event at the Beard House.

The following Atlanta-area establishments are participating in this year’s Blended Burger Project:

Big Sky Buckhead
Chicken and the Egg
Double Zero
Druid Hills Golf Club
Establishment Midtown

F&B Atlanta
Hampton + Hudson

The Iberian Pig
Local Republic
Parish
PeachDish
Publik Draft House
The Pullman
Twisted Soul Cookhouse & Pours
Watershed on Peachtree
In addition, 5&10 in Athens and Wood’s Kitchen in Savannah are the other two Georgia restaurants taking part in this year’s blended burger challenge.

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