Mushrooms and beef are a natural match -- everyone likes a side of mushrooms with their steaks and no one is going to say no to a mushroom-Swiss burger. So why not put the mushrooms in the burger?
That's the challenge the James Beard Foundation has given restaurants around the country. Grind the beef and the mushrooms together and create a better burger.
It's the Better Burger Project.
Better for your waist line, better for your cholesterol count -- and easy on the taste buds. And better for the environment, as beef production is reported to create five times the amount of greenhouse gas emissions as the production of other animal products.
I love a cheeseburger as much as the next guy, but I also love a good veggie burger and am excited to try this hybrid Belly Acres chef Rob Ray has created. You need to also -- and then share it, so that Chef Rob can end up as one of the chefs competing at the James Beard House in New York this fall. It's a social media campaign, so the five chefs with the most mentions are the ones who win.