Chefs from all around Texas are coming to San Antonio to participate in the Texas Sized Blended Burger Bash, on July 23rd at Alamo Beer Company, 202 Lamar St. San Antonio, TX, from 12pm to 4pm.

This event was created in the spirit of comradery. The Box Street SocialEmbark Marketing and Alamo Beer are working together to present the Texas Sized Blended Burger Bash on July 23rd. This is an event unlike any other, with chefs all around Texas showcasing their burger that is competing in the James Beard Foundation Blended Burger Project.

This amazing culinary event will also support local 501(c)(3) non- profit, The San Antonio Sound Garden. This organization is working to build infrastructure to help musical entrepreneurs get skills, knowledge and networking opportunities to compete at the local and national level.

The Texas Sized Blended Burger Bash will also be filled with entertainment. Live Music will be performed by the indie, alternative band, Fisherman. Giant novelty games such as giant beer pong, giant jenga and giant connect four will be provided by Rent Giant Games. Finally, a variety of vendors will also be present providing additional food, arts and crafts.

To purchase tickets for the Texas Blended Burger Bash, you can go to this link here. Tickets cost $30 online and $35 the day of the event. Ticket price includes four burger samples from your choice of four out of the six chefs, two beers from Alamo Beer Company, and a souvenir glass. Tickets are of limited quantity so make sure you get yours today!

The following chefs will come to San Antonio to show off their tasty burger at the Texas Sized Blended Burger Bash:

Chef Amir Hajimaleki from District Kitchen + Cocktails in Austin Texas

Chef Edward Garcia III from The Box Street Social in San Antonio

Last year’s winner Chef Bobby Cruz from Rock ur Belly in McAllen

Chef Kris Busk from Shoreline Sandwich Company in Corpus Christi

Chef Alejandro Barrientos from Curb Side Bistro in Odessa

Chef Douglas Noxon from Pecan Grill at Overton Hotel and Conference Center in Lubbock

Chef Edward Garcia III of The Box Street Social food truck, competes with the guest favorite “Bacon Jam Sliders” made with house-ground brisket, angus chuck and baby bella mushrooms, a smoky bacon jam, melted cheddar, spring greens and roasted garlic mayo on a toasted sesame seed bun. “Afterwards, people tell us they’re one of the best sliders they’ve ever had, and the fact that they didn’t even realize they’re made with 25 percent mushrooms is pretty amazing,” said Chef Garcia, who is considering making the blended burger a permanent staple. To Vote:  http://bit.ly/2s1cWJ0

Chef Bobby Cruz from Rock ur Belly is showing off last year’s winner Concha Burger at the bash. This award-winning burger will be a special addition to the Burger Bash. The bun of this burger is a white, vanilla flavored, Concha and with a fried egg, blended burger patty and bacon, it’s sure to give your taste buds a sweet ride. He will not be sampling the burger from this year as he is also in the spirit of comradery and would like another Texas chef to take home the win.

Chef Kris Busk from Shoreline Sandwich Company will sample the “Williams Street Burger” made with roasted cremini mushrooms mixed with grass fed beef patty and topped with mushroom duxelles, pickled shallots, brie cheese, and parmesan potato chops. Dressings include truffle aioli on brioche. To Vote: http://bit.ly/2qVDYVg

Chef Alejandro Barrientos from Curb Side Bistro is unique with the “That’s Not My Bun Burger”. The spicy churro bun definitely steals the show on this burger made with mesquite smoked brisket, raw button/ portabella mushrooms mixed to form the patty. Toppings include jalapeno Muenster cheese, caramelized mushrooms, bacon jam, mustard, and pickles. To Vote: http://bit.ly/2s5xMdw

Chef Douglas Noxon from Pecan Grill at Overton Hotel will compose his distinctive Open-Faced Tenderloin that is blended with local oyster mushrooms and served on a smoked bacon gouda mac &cheese fried bun. The toppings include roasted Campari tomato, poblano pepper relish and chipotle ranch. To Vote: http://bit.ly/2rko8AS

 

Umami Burger Oasthouse

Chef Amir Hajimaleki from District Kitchen + Cocktails will prepare his Japan inspired Haijmaleki’s umami Burger. The blend of this burger is oyster mushrooms and high- quality Texas Wagyu beef. To top it off is a Hawaiian bistro bun, accompanied by the chef’s special Japanese Island Sauce with picked bok choy, sliced cucumber and Delice de Bourgogne cheese. To Vote: http://bit.ly/2nAlBzM

 

The sponsor for this event is Kitchen Pride Mushroom Farms, the only family-owned, full-service, Mushroom Farm in the state of Texas. They will provide all the mushrooms for the Texas Sized Blended Burger Bash chefs, excluding Chef
Douglas Noxon whose recipe calls for specific mushrooms sourced from Mushrooms Fresh Organics, LLC.

The Blended Burger Project is a competition held by the James Beard Foundation and the Mushroom Council to encourage healthy and sustainable choices in the food industry. The beef-and-mushroom-blended burger is also known as “The Blend.” Together the two promote this blend because of its culinary innovation.

The James Beard Foundation is a national non-profit created for the advancement of the culinary field. With programs to teach, educate, create, and support chefs from all around the nation, the foundation has become an established name in the food industry. Only few and elite chefs have the opportunity to claim an award from this organization.

Alamo Beer CompanyThe Box Street Social, and Embark Marketing can’t wait to host this event for the San Antonio community. Alamo Beer Company is a local San Antonio brewery located at 202 Lamar St., San Antonio TX, 78202. The Box Street Social is a local food truck that provides catering for special events and weddings. Embark Marketing is a boutique marketing agency that specializes in creative marketing solutions for the food and beverage industry.


Ticket Information

URL: https://www.eventbrite.com/e/texas-sized-blended-burger-bash-tickets-35579300646

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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