Five finalists have been named for the “Better Burger Project” competition. Launched by the Mushroom Council on Memorial Day, it challenged chefs to blend ground meat with finely chopped mushrooms to create alternative burgers that are delicious, healthy and sustainable.
The finalists, who received the most Instagram uploads by consumers from among the 220 burger bars that entered, are:
Bachi Burger, Chef Lorin Watada; Nev. and Calif. locations
Belly Acres, Chef Rob Ray; Memphis
Blue Southern Comfort Food, Chef Carolyn Manning; Shreveport, La.
Burgh’ers Restaurant, Chef Fiore Moletz; Harmony, Pa.
Quaff On!, Chef Dan Nichols, Bloomington, Ind.
To see recipes and photos for these five finalists, please click here.
Chefs from these restaurants will meet in New York City October 18-20, 2015, and attend the annual James Beard Foundation Food Conference. They’ll serve their burgers at the welcoming reception at the James Beard House on Oct. 18. This year’s conference theme is “Rethinking the Future of Food.”