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Table 45 is participating in The James Beard Foundation’s (JBF) Blended Burger Project, a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Chef Zack Bond has chosen to feature the Table 45 Turkey Burger, $16, to showcase a healthier burger, from Memorial Day, May 28 through July 31, 2018. Blending meat such as turkey 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.

The Table 45 Turkey Burger includes turkey, shiitake mushrooms, Cleveland crisp lettuce, smoked cheddar cheese, pickled onions, and sambal aioli.

In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation.

Judges are:
• Andrew Zimmern, TV personality, chef, writer and teacher
• Antoinette Bruno, CEO and Editor in Chief, StarChefs.com
• Susan Westmoreland, Culinary Director, Good Housekeeping

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.

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The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit jamesbeard.org and follow @beardfoundation on InstagramTwitter, and Facebook.