- Courtesy of Tatu's Food Debauchery
Three local chefs are vying for a chance to cook at the James Beard House in New York City. The task: submitted a burger made using 25 percent fresh and chopped cultivated mushrooms in the patty and urging followers to vote said burger into the top 5.
The James Beard Foundation and the Mushroom Council teams up for The Blended Burger Project annually, to help encourage sustainability and nutrition with the addition of mushrooms into burger patties. This year, three San Antonio chefs have thrown their names and burgers into the ring.
Chef Tatu Herrera, of Tatu's Food Debauchery currently sits at No. 6 with his Dragon Burger (pictured above), a beef and mushroom patty with chicharron aioli, pickled mushrooms on a psychedelic pretzel bun. You can get get a taste for the burger during Tatu's pop-up with local favorite known for its love of everything colorful on Sunday, June 25. Honeysuckle will pair its unicorn milkshakes with the Dragon Burger during two seatings, at 5:30 and 7:30 p.m., at Amaya's Cocina (1502 E. Commerce St.) Tickets for the seatings are$22 per person and available through eventbrite.com. Vote for Herrera's burger here.
- Courtesy of Box Street Social
- Courtesy of Kitchen Pride Mushroom Farms
Finally, chef Jeff White of Boiler House threw his hat in the ring with an on-brand burger that features everything but the kitchen sink. Try it at Boiler House (312 Pearl Pkwy.) and feast on the “Operation Swine Grind” Smoked butter burger with a house-ground mixture of pork shoulder, pork belly, smoked butter and shiitake & cremini mushrooms, topped off with a mushroom steak sauce, Taleggio cheese, house pickles, marinated onion escabeche, chicken fat mayo and a sunny side egg. Vote for White's burger here.
Voting will continue through July 31 and can be done daily.