Andrew Murtha, owner and chef at Juicy in Hamburg has entered a national burger competition with a dozen other local restaurants. It's called the "blended burger" project sponsored by the James Beard Foundation with local assistance by Nickel City Chef.
The challenge is to whip up a burger that is at least 25% ground mushroom in an effort to create a healthier, more sustainable "blended burger". Chef Andrew's entry includes bison meat and smoked flat twelve mushrooms. He says "burgers are kind of like a playground, you don't have to be so serious."
The Juicy burger entry created by Andrew Murtha is called "Buffalo Shoulder, Dreadlock Pasta" and the Chef says it's his tribute to Bob Marley. Diners are encouraged to taste all of the burgers in the competition and then go on line to vote. There will be five winners selected and they will get to visit the James Beard House in New York City to prepare their winning burgers.
You can see all of the entries of the participating restaurants at the Nickel City Chef website.
And you can vote here at the James Beard Foundation website
Diners are also encouraged to take pictures of their burgers and post them on social media and follow #BuffaloBBP and #blendedburgerproject on Facebook, Twitter and Instagram
