Parkers’ Restaurant & Bar is participating in The James Beard Foundation’s (JBF) Blended Burger Project™, 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.
Parkers’ Restaurant & Bar Executive Chef Eddie Jobin has chosen to feature a Chili Burger with tempura battered fire-roasted poblano pepper, Holland’s Family Cheese, LLC Marieke® Cumin Gouda, chipotle aïoli, lettuce, tomato. The burger is blended with Cremini mushrooms and served on a red onion roll. The idea is to showcase a healthier burger, from Memorial Day, May 29 through July 31, 2017.
Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.
Here are some ways you can support the Blended Burger Project™ and Parkers’ Restaurant & Bar:
- Vote by going to the Blended Burger Project™ voting page. You may have to enter Parkers’ Restaurant & Bar in the search bar.
- Stop by our restaurant and taste our blended Chili Burger for yourself.
- Post your burger photos to social media, tag us and use the hashtag #blendedburgerproject to spread the word!
The promotion concludes July 31, 2017. Five chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018.
Guests who vote for their favorite blended burger online will also be entered to win an expenses paid trip for two to the 2018 Blended Burger event at the James Beard House.