Posts Tagged ‘blended burger’

6 Nutritious Pairings for the Heart & Plate

Nutritious Pairings for the Heart & Plate: Mushrooms pair perfectly with other nutritious ingredients – or as we like to call them, “shroom-mates”!

For American Heart Month (and the month of love), we’ve paired up with heart-healthy shroom-mates Tomato Wellness, Nourish with Lamb and USA Pulses to bring you delightful dishes for your heart and plate. Now, throw on your apron, chop up some ‘shrooms, and get ready to celebrate the perks of pairing up!

Combine the mighty mushroom (low calorie, fat free and packed with umami) with any one of these other nutrient powerhouses for a powerful pairing:

  • Fruits and vegetables, such as tomatoes, may help reduce your risk of heart disease. Incorporate mushrooms and tomato sauce into recipes like our Blend Lasagna Roll Ups – just add candlelight for the ultimate dinner for two!
  • Lamb provides an excellent source of vitamin B-12, zinc, and the antioxidant, selenium. Nothing says “I love you” like mushrooms stuffed with lamb.
  • Pulses are high in fiber and low in sodium. Cozy up close with this nutritious Mushroom and Green Lentil Soup.

Shroom-mates Recipes

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Rice Noodle Green Pea Stir-Fry
Shiitake mushrooms and whole green peas shine in this veggie-loaded stir fry.

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Mushroom Minestrone
This minestrone is spiked with loads of dried herbs, colorful rainbow chard, savory crushed tomatoes and lots of mushrooms.

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Lamb Stir-Fry
Switch up your weeknight dinner routine by adding savory and lean lamb to a traditional stir-fry.

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Marinated Mushroom Bowls with Lentils
You won’t miss the meat in these bowls. Whip ‘em up for your next Meatless (or Mushroom!) Monday!

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Chili Loaded Baked Potatoes
Cut back on salt by adding umami-rich mushrooms and tomatoes to make this potato topping the best ever.

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Cremini-Lamb Burger
Incorporate cholesterol-free mushrooms into ground lamb for a lighter take on a burger.

Event Recap: FEAST Smoked!

The pouring rain and soggy grass didn’t stop Portlanders from wanting a taste of Chef Hugh Acheson’s blended burger at FEAST Smoked! this year. Smoked!, the only FEAST event to solely focus on grilled meats and vegetables, is a foodie dream. Some of the best chefs from Portland and beyond set up shop at The Fields Park in The Pearl District for the northwest’s famous culinary event. Featuring everything from smoked sweet breads and duck-heart kebabs to goat tacos, there was no shortage of adventurous eats.

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The crowd favorite? The Top Chef Judge’s Cremini-Lamb Burger with charred scallions, Boursin Cheese, pickles and fresh tomato. The line was wrapped around the corner as Hugh and his team busily served the freshly-made burgers to hungry patrons. One bite of this juicy, umami-packed burger and they were hooked.hugh-2

Big thanks to Hugh Acheson and his team for making this an event to remember!

Didn’t get enough of the Cremini-Lamb Burger at FEAST? Click here for the recipe!

Chef Spotlight: Michael Gottlieb, Wood’s Kitchen

Meet Michael Gottlieb, co-chef at Wood’s Kitchen in Bloomingdale, GA and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is a part of our Chef Spotlight series, which offers a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Born into a food family that’s been operating in Georgia since 1870, Chef Michael Gottlieb and his brother, Laurence Gottlieb are co-chefs at Wood’s Kitchen, a southern-rooted BBQ restaurant with Gullah and Cajun/Creole inspirations.

His motivation for participating in this year’s James Beard Foundation’s Blended Burger Project? “It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” They had a great experience right out if the gate and really loved how their community supported them and their blended burger from start to finish.

Their blended burger is a mouth-watering Worcestershire Glazed Double Mushroom Burger with Charred Vidalia Onions served on a Mushroom Salted Brioche Bun. The burger uses Hunter Cattle “Wood’s Blend” ground beef, a rich earthy local beef, and cremini mushrooms.

Michael and his brother enjoy cooking with mushrooms given the flavor and textures differ from variety to variety. “We love cooking with chanterelle, morels, and Hen of the Woods – but they are all so good it’s hard to pick a favorite.”

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Chef Spotlight: Adrian Cruz, The Orchard Lounge

Meet Chef Adrian Cruz, one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is the third in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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“The Concha Burger is the new kid on the block,” says Chef de Cuisine Adrian Cruz of The Orchard Lounge in McAllen, Texas.

New kid on the block, indeed. What makes Cruz’s blended burger so unique? Aside from its delicious toppings like homemade strawberry-fig jam and Applewood bacon, the burger is sandwiched between a Concha bun – a sweet yeast bread roll that can be found in many Mexican markets. As a child, Cruz spent summers at his grandparents’ house in Texas, and would purchase Concha every morning from a bakery truck that was parked across the street. Sharing Concha with his mom and brother over a steaming cup of coffee is one of Cruz’s favorite childhood memories.

Inspired to mimic the sweet and savory flavor profile of Concha dipped in coffee, Cruz decided to experiment with the idea of using Concha as the bun for his blended burger – and it was a hit. For the burger, he uses a blend of beef, pork chorizo and shiitake mushrooms, then tops it with the strawberry-fig jam, chipotle aioli, pickled cucumber, butter lettuce, a duck-fat fried egg, applewood smoked bacon, tomatoes and string mushrooms. What intrigued Cruz most about joining the Blended Burger Project? The opportunity to create a healthier burger with some of his favorite ingredients. He loves the flavor and texture that mushrooms bring to a traditional patty.

“Participating in James Beard’s Blended Burger Project isn’t about becoming famous, it’s about inspiring other chefs and proving that dreams do come true,” says Cruz. He grew up cooking in his mother’s kitchen at the age of 12, and has honed his skills while training at various restaurants in the Rio Grande Valley. Cruz is excited to show off his chops at the James Beard House this October, or has he calls it, “painting on plates.”

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Chef Spotlight: Logan Guleff, Junior Chef/Logan’s Underground Supper Club

Meet Chef Logan Guleff, Junior Chef/Logan’s Underground Supper Club and one of five winners of the 2016 James Beard Foundation Blended Burger Project. He is the first in a series of Chef Spotlights, which offer a behind-the-kitchen look at the inspiration behind chef-created blended burgers.

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Memphis-based Junior Chef Logan Guleff has been cooking since he was two. His favorite recipe is always the next one he creates because he enjoys the journey of being creative and getting to share his dishes with others. He loves mushrooms (in fact, when he was two his favorite food was mushroom pizza!), so when he learned about the James Beard Blended Burger Project, participating was a no brainer. “Being a premier young chef comes with a lot of responsibility. I want to be on the forefront of sustainable, healthy, nutritious food. I live in an urban city and I see food deserts and hunger. Being able to produce a delicious burger that both delights diners and helps turn a burger into a meal we can continue to enjoy for generations is very important to me,” said Guleff. “Plus, it’s James Beard! How could I not join in on the fun?”

Logan’s signature blended burger, “The Mushroom Monster,” consists of half portobello mushrooms and half locally-sourced ground beef. After cleaning the mushrooms, he then cooks the mushrooms until they are dry, which allows him to trim the beef by 50 percent. He uses his spice blend “Logan’s Rub” to marry the flavors and tops it off with fontina cheese, lettuce, tomato, and bacon.

Fun Fact: Logan is the youngest certified judge to judge in The World Championship Barbeque. One of his recipes has been served at the White House, where he met the First Lady and President Obama.

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