Curb Side Bistro is pretty well known around these parts.
But now, the local eatery is on a national level after winning the Blended Burger Project by the James Beard Foundation.
The blended burger project is a national competition challenging chefs to create a nutritious and sustainable burger by blending chopped mushrooms into their patty.
After 250,000 votes and a panel review, Curb Side Bistro stood as one of five winners in the project.
“We were thrilled at the wide array of creative recipes and types of eateries that took part in this year’s competition,” said Kris Moon, chief operating officer of the James Beard Foundation. “Adding fresh, chopped mushrooms to the burger patty makes the traditional burger much more flavorful and sustainable – a change James Beard Foundation stands behind. We congratulate the winners and are grateful for all restaurants and chefs that took part.”
“El Tejano Borracho” was the burger submitted by CSB for the competition. The burger includes: 70/30 ground beef, shiitake, white button and portabella mushrooms, pulled pork, barbecue sauce, jalapeno and mushroom corn fritter with cilantro ranch, red onions and a mushroom white queso cheese sauce.
Other winners included:
- The Bearded Chef, Palm Bay, Fla. The “Thai My-Shroom” is an umami bomb Thai burger made from Florida-grown Monterey Mushrooms blended with beef and pork, spiked with ginger, lemongrass, cilantro, and birds eye chili, with a spicy Thai ketchup, pickled enoki mayo with mushroom cured egg yolks and smoked maitake bacon on a toasted mushroom dusted brioche.
- Burgh’ers Restaurant, Pittsburgh, Penn. The “Fox Chapel” blended burger consists of a 75/25 blend of local grass-fed beef to local roasted mixed mushrooms topped with goat cheese, pickled red onion, avocado, spring mix and a balsamic glaze.
- Restaurant Associates’ Courtyard Cafe at Raymond James, St. Petersburg, Fla. “Smokey Mushroom Venison Blended Burger” blends farm-raised New Zealand venison, angus beef and hen-of-the-woods mushrooms – chargrilled, seasoned with Alder-smoked sea salt, cracked pepper and porcini mushroom powder placed on a sourdough pretzel roll with beet ketchup and topped with melted smoked Tilamook cheddar and wild ramp béarnaise.
- Toltec Brewing, Albuquerque, N.M. “The Royale” features New Mexico brisket and roasted crimini patty topped with aged white cheddar, Young Guns New Mexico green chile, herb and ancho mayo, applewood bacon, local fried egg, heirloom tomato on a jalapeno brioche bun.