SAN JOSE, CA – This summer, television personality, restaurateur, and cookbook author, Richard Blais, puts mushrooms front and center in a new burger blend and recipe.
“A burger is the perfect vehicle for creativity,” says Blais. “I’ve experimented with all sorts of meats and ingredients but have found that simply chopping hearty, meaty mushrooms and adding them to ground meat results in a juicy, mouth-watering patty with exceptional texture and flavor.”
Creating a burger with mushrooms and meat can also help trim calories and fat without sacrificing hearty portion sizes and inherently adds vegetables and nutrients to the plate. With mushrooms, you can have your burger and eat it too – all summer long.
Blais' FLIP burger boutique in Buckhead, Atlanta, GA, featured the “Earth & Turf Burger” recipe in July. Visit the restaurant to get a taste or as Blais’ new cookbook instructs, Try This at Home, with the recipe below. Check out additional mushroom burger ideas at www.mushroominfo.com.
About The Mushroom Council:
The Mushroom Council is composed of fresh market producers or importers who average more than 500,000 pounds of mushrooms produced or imported annually. The mushroom program is authorized by the Mushroom Promotion, Research and Consumer Information Act of 1990 and is administered by the Mushroom Council under the supervision of the Agricultural Marketing Service. Research and promotion programs help to expand, maintain and develop markets for individual agricultural commodities in the United States and abroad. These industry self-help programs are requested and funded by the industry groups that they serve. For more information on the Mushroom Council, visit mushroomcouncil.org.
Source: The Mushroom Council
