blended_burger

The blended burger from Block 16 is a take on their Croque Garçon burger but is made with 25% mushroom.

If you like burgers, perhaps you’ve tried Block 16’s Croque Garçon — the one that food personality Alton Brown called one of his favorites in the country.

Now the restaurant has a new version of the burger, one with a patty that is 25% mushrooms.

Block 16 created the burger as part of the Blended Burger Project, a James Beard Foundation program that is in its fifth year and encourages chefs to make their food a bit more plant-based. Block 16’s entry is a third-pound burger that is 75% locally sourced Jon’s Natural beef and 25% finely chopped, fresh cultivated mushroom topped with cheese, ham, a sunny-side-up egg, mustard and house-made truffle mayo on a ciabatta roll.

Diners who try a blended burger can vote for it online, perhaps earning the chefs who created it a chance to cook at the James Beard House in New York City, plus a $5,000 prize.

Block 16 is the only Nebraska restaurant participating this year. (The Grey Plume has participated in past Blended Burger contests, but never won.)

The burger will be on Block 16’s menu through the end of July, which is also when voting ends. To vote, visit jamesbeard.org/blendedburgerproject/vote.

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