Blending Mushrooms + Meat to Build a Better Burger: The Better Burger Project


It's a wonder nobody has thought of it before now. Replace 25 percent of the meat in a burger with finely chopped mushrooms, and bang: a more healthy, sustainable, and delicious burger.

We know where you can get one.

See also: Best Veggie Burger Minneapolis 2015 - Thai Tempeh Burger at Modern Times

The James Beard Foundation is inviting restaurants and chefs all across the country to participate by featuring a "Better Burger" on their menus.

Chefs are being asked to carry the burger from Memorial day through July 31. Naturally there will be a contest: The five chefs with the most Instagram uploads by consumers will win a trip to New York City in October 2015 to cook their Better Burgers at the James Beard House.

Get a Better Burger locally at Marin Restaurant and Bar and Heartland, where chef Lenny Russo is serving up a lean ground bison burger mixed with mushroom duxelles and served with pistou (a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil, somewhat similar to pesto, without pine nuts) and locally sourced Swiss-style cheese from milk from grass-fed cows. In keeping with the spirit of the project, you may order it with fries if you like, but a side salad is also available as a no-cost substitution.

Heartland's Better Burger

Heartland's Better Burger

Side note: If burgers have never been your thing, but 'shrooms are, Heartland has got you: They just took delivery of 30 pounds of fresh black morels and 30 pounds of porcini. They are being featured on "Fauna" and "Flora" fixed price menus. Get 'em while they last.

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