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The New Way to Eat Meat: Blended Burgers | Great Performances


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The New Way to Eat Meat: Blended Burgers
by Shelley Clark

What's better than a burger? A blended burger!

A blended burger has both meat and mushrooms (or another vegetable) in the patty, lending flavor and texture to the burger with added nutrition.

Beef does massive damage to the environment, and rapidly growing cattle herds are the greatest threat to the world's climate, according to studies by the U.N. Beef production requires 28 times more land than chicken and pork, 11 times more water, and creates five times more climate-warming emissions. When compared to the likes of potatoes, wheat, rice, and, yes, mushrooms, the impact of beef per calorie is even more extreme, requiring 160 times more land and producing 11 times more greenhouse gases.

The Norm, Great Performances’ restaurant at the Brooklyn Museum, joined the project this year.

“It was during my time in Portland that I became aware of the teriyaki burger," Chef Saul Bolton said. "It was also on the West Coast that I became aware of pineapple pizza. The Blended Burger Project got me thinking about a burger that would be outside of my culinary experience in New York City. I rolled back through my burger memories to more than 25 years ago and the burger. To that I added my pineapple pizza memory.” The burger is a 75 percent beef, 25 percent mushroom, grilled patty glazed with homemade teriyaki sauce and topped with grilled red onions, kewpie mayo, tomato, homemade pickled cabbage, daikon slaw and pineapple ketchup. It’s served on a toasted sesame seed bun. Check out the recipe here.

Vote for The Norm here, and come in today to try a blended burger! 

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