Two Spokane restaurants, both from chef Adam Hegsted, are participating in this year’s Blended Burger Project.
The Wandering Table in Kendall Yards and Incrediburger and Eggs in downtown are among the eight restaurants in Washington state so far to take part in the national contest, which challenges chefs to blend meat and mushrooms in patties to create healthier, more sustainable burgers.
The Earth and Turf burger, on the regular menu at Incrediburger, features a mushroom and beef blended patty as well as sauteed mushrooms, caramelized onion, Gruyere cheese, pickled and mushroom mayo. It sells for $6.99.
The blended burger at Wandering Table features a patty made from ground brisket, wheat berries and smoked mushrooms. It’s served on a brioche bun with house-made American-style cheese, bacon jam, pickled mustard seed and arugula for $13.
This is the fourth year of the Blended Burger Project, sponsored by the James Beard Foundation and Mushroom Council.
Diners are invited to vote for their favorite blended burger through July 31. They are asked to consider flavor profile, creative use of mushrooms and presentation.
A panel of five food experts selected by the James Beard Foundation will decide the five winners from a pool of the top 20 online vote-getters.
The five winning chefs will receive a trip to New York City to cook their blended burger at the historic James Beard House.
Those who cast online votes will also be entered to win an expenses-paid trip for two to the 2018 blended burger event.
For more information, visit www.jamesbeard.org/blendedburgerproject/about.
The Wandering Table is at 1242 W. Summit Parkway. Call (509) 443-4410. On the web: www.thewanderingtable.com.
Incrediburger and Eggs is at 909 W. First Ave. Call (509) 443-4215. On the web: incrediburgerandeggs.com.
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