Raleigh, N.C. — Throughout the entire month of July, Cameron Bar & Grill will participate in the James Beard Foundation's Blended Burger Project - a nationwide initiative that introduces foodies to innovative new burgers while promoting sustainable dining practices.
Chef John Ford from Raleigh's Cameron Bar & Grill will be competing this month against more than 100 other "burger masters" from 38 states across the country, including 10 other chefs from North Carolina.
His goal? To make an award-winning burger that incorporates a very special ingredient. Here's how it works.
Now through July 31, burger lovers across America can stop by Cameron Bar & Grill and other participating restaurants to try a "blended burger," a burger made with a patty containing no less than 25 percent fresh, chopped and cultivated mushrooms.
Why mushrooms? Going along with the James Beard Foundation's mission to promote sustainable, healthy dining, the challenge asks chefs to blend ground hamburger meat with chopped mushrooms to create a patty that's incredibly delicious, healthier for guests and more sustainable for the planet.
You can stop by Cameron Bar & Grill now to try Chef Ford's own masterpiece - a sandwich he calls the Hoisin Mushroom Burger.
The burger, which is $12 and comes with one side, blends chopped chuck, short rib and cremini mushrooms and is topped with grilled red onion, hoisin smoked mushrooms, sliced tomatoes, mixed greens and smoked tomato aioli on a roasted garlic bun.
"I love competition and am honored to participate in the James Beard Foundation promotion," said Chef Ford. "I am a strong believer in using the best and freshest ingredients. I personally love mushrooms, and the mushrooms I blended into the Hoisin Burger patty give it an amazing and earthy flavor. With the Hoisin, I was able to have fun while creating a unique and healthy dish."
Each customer who tries a participating burger is encouraged to vote on their favorite dish before the end of July. The five chefs with the most votes on their burger will be invited to prepare their dish at the James Beard House in New York City this October.