Chef Amir Hajimaleki of Oasthouse Kitchen + Bar’s will participate in the James Beard Foundations Blended Burger Project, a nationwide contest and challenge to make a “blended burger” by blending ground meat with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.


Chef Amir Hajimaleki’s burger is beautifully loaded with a mix of 70 percent Akaushi Wagyu Beef and 30 percent Umami mushroom blend made with oyster and shiitake mushrooms, onion, thyme, sake, soy sauce, mirin and brown butter. The burger’s topped with Japan island sauce, pickled bok choy, cucumber, Delice de Bourgogne cheese and served on a fresh Hawaiian bun.


Austinites can support Chef Amir and Oasthouse by casting a vote here, between now and July 31. Once the contest is completed on July 31, the top five chefs with the most votes by will win a trip to NYC in October to cook their burger at the James Beard House.


Umami Burger Oasthouse


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Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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