St. Norbert College is competing in the James Beard Foundation blended burger project. The online competition challenged chefs to create a burger made with 25 percent mushrooms and 75 percent beef to promote nutrition and sustainability in food.
Chef Benjamin Sauer and event manager Amanda Beck's Lodi Dodi Smoke Burger beat out three other teams from St. Norbert to enter the competition. Sauer says the burger uses beef brisket, Portobello and roasted Crimini mushrooms, served on a black sesame seed studded brioche bun. "There's smoke sun dried and cherry chutney on it and we put a slice of smoked gouda on it," added Sauer.
The burger is one of 200 entries from around the country. The top five vote-getters will get to cook theirs at the James Beard House in New York.
Voting runs through July 31st and you can vote every 24 hours.
CLICK HERE to cast your vote.
