The Green Apron Competes to be the Better Burger
How do you like your burger? Meat? Veggie? Lettuce, tomato, onion? Blended with mushrooms?
…Wait… What was that last one? Hamburger meat blended together with mushrooms. Hmm, that sounds interesting. Well, as part of a new health initiative, the chefs at Stratton’s Green Apron will be hard at work this summer putting their culinary artistry to the test by competing in the James Beard Foundation Better Burger Project.
Throughout the summer, restaurant guests are to upload a photo of their Better Burger, which is hamburger meat blended with finely chopped mushrooms, to Instagram with the hashtag #BetterBurgerProject. When the contest concludes on July 31, 2015, the top 5 chefs with the most Instagram uploads from guests will win a trip to New York City to cook their Better Burger at the James Beard Foundation Food Conference.
According the the Better Burger judges, blending mushrooms and meat improves flavor, texture and juciness. It also reduces calories, fat and sodium and adding key nurtients like vitamin D, potassium and B vitamins.
The chefs at the Green Apron are embracing the sustainable culture of Vermont and sourcing local ingredients for their Better Burger, and it is delicious.
Vermont grass fed Bison
Hen of the Woods Mushroom
Grafton 2 year cheddar
Grilled Local Heirloom & Tomato
Balsamic Marinated Red Onions and Baby peppers
I am now very hungry.
So, if you’re at the Green Apron this summer, be sure to try out this delicious, healthy burger and upload your photo to Instagram using the hashtag #BetterBurgerProject.
Author: Cassie Russo