You have until July 31 to vote for this burger.
It's burger season, people. This year, in advance of the James Beard Foundation
Food Conference (October 19-20) the organization will partner with the Mushroom Council to host the Better Burger Project
. Chefs from across the country are invited to participate in this menu promotion that requires each patty include at least 25 percent mushroom blend.
San Antonio's The Cookhouse is currently one of two restaurants in Texas signed up on to participate in the project that promotes a healthier, more sustainable bite
. For his burger, chef Pieter Sypesteyn is bringing those locally sourced values to play. The burger/po'boy (this is a New Orleans-style kitchen after all) features grass-fed beef from Peeler Farms
with a 30 percent blend of baby bellas and button 'shrooms, which are roasted and chopped before adding to the beef. Other than the bread, which comes from Gambino's Bakery in Louisiana and the Gouda cheese, the burger features all local produce, including fresh tomatoes, arugula, bread and butter pickles and a house-made arugula pesto.
To vote for Sypesteyn's burger, upload a photo of your lunch (the burger will be served 11 a.m. to 2 p.m. Tuesday-Saturday) to Instagram, tag the chef @whereyatsa and use the hashtag #BetterBurgerProject. The burgers will stay on menus through July 31. The chefs with the most uploads will be invited to cook during the welcome reception of the JBF Food Conference inside the James Beard House.