This year is The James Beard Foundation(JBF) Blended Burger Project™’s5th annual year. The Blended Burger Project is 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.
As a Blenditarian and a project ambassador, Chef Hajimaleki cares a great deal about sustainability and encouraging other chefs to create blended burgers. In his Umami Melt, he blends oyster mushrooms with high-quality Texas Wagyu beef for the patty. Once cooked, the patty is placed on a Hawaiian bistro bun and topped with the chef’s special Japanese Island Sauce and pickled bok choy, sliced cucumber and Delice de Bourgogne cheese from Antonelli’s Cheese Shop.
Diners can vote and support both District and Oasthouse in the Blended Burger Project™ by:
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