We are thrilled to announce that Brix Project is participating in the James Beard Foundation Blended Burger Project™!

The Blended Burger Project™, a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Chef Justin Medina has created Sukiyaki Django to showcase for the contest, which is currently underway until July 31st. Sukiyaki Django is made with a blend of 70% bison with 30% enoki mushrooms. By blending the meat with mushrooms is reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Sukiyaki Django is also topped with Stilton Bleu Cheese, baby micro arugula, cinnamon chipotle pork belly, and a shiitake black bean chili mole, on a lemon vanilla brioche bun. On the side is coco beer battered enoki mushroom straws and sukiyaki mushroom ketchup. When guests order the burger they get it with a side of our incredible Garlic Parmesan Truffle Fries.

How you can vote and support the Blended Burger Project™:

• Join us in the taproom anytime through July 31st and try our creation, Sukiyaki Django!
• Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance
• Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word! 

Blended Burgers & Brews – 4th of July Bash!

We will be hosting all four Brevard chefs participating in the Blended Burger Project at Brix Project on the Fourth of July for a burger mashup like no other.

Brix Project will be closed to the public for this private and exclusive event. Guests will be treated to a four-course burger and beer tasting. Each burger will be paired with a Playalinda Brewing Company beer selected from Brewmaster Ron Raike.

To read more about the event and to purchase your ticket, please visit: https://www.floridatoday.com/insider/events/2018/05/25/blended-burgers-brews/644198002/

JUDGING    

In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation. Judges are:

• Andrew Zimmern, TV personality, chef, writer and teacher.
• Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.
• Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.

Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

About the James Beard Foundation (JBF)

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.