In the quest to produce a delicious, nutritious and sustainable burger, the James Beard Foundation developed the Blended Burger Project five years ago.
From now through July 31, hundreds of participating restaurants across the country have been challenged to create a burger with at least 25 percent fresh mushrooms to make a sustainable difference.
This year, Juniper’s Executive Chef Glenister Wells is trying his hand at developing the most delectable one yet. Juniper’s Duxelles and Swiss Burger is made with two 4-ounce smashed patties (60 percent Ozark Forest mushrooms and 40 percent Crooked Creek beef), Kentucky Moon Swiss cheese (Kenny’s Farmhouse Cheese), aioli (using Nashville hot oil) and spicy greens dressed in a pickle vinaigrette, all sandwiched between two house-made benne seed buns for $15 (served with a side of fries).
Juniper’s owner and chef, John Perkins, is thrilled to be participating in this year’s challenge, so far, as one of only two Missouri restaurants (the other one is in Kansas City) entered in the nationwide contest.
The 25 burgers with the most votes (based on an online poll), will be judged by a panel of experts, based on culinary creativity, best flavor profile and presentation, and the top five winners will receive $5,000 and a trip to the James Beard House in New York City.
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.
The foundation is once again partnering with the Mushroom Council to host the Blended Burger Project, which encourages chefs to create a healthier, more sustainable and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend, an easy way for diners to take a step in the right direction without sacrificing their favorite foods, like burgers.
According to a study by the World Research Institute, Americans eat 10 billion burgers a year. If 30 percent of the beef in every burger was replaced with mushrooms, it would save as many emissions as taking 2.3 million cars off the road, conserve as much water as 2.6 million Americans use at home each year, and reduce agricultural land demand by an area larger than the state of Maryland.
A 2017 study, “The Mushroom Sustainability Story,” states that mushroom production requires relatively low water, energy and land space, and that mushrooms are not only healthy on the plate, they are gentle on the planet.
Juniper is located at 4101 Laclede Ave. in St. Louis. Lunch is served from 11 a.m. to 3 p.m., Monday through Friday. Dinner hours are 5 to 11 p.m., Monday through Thursday, 5 p.m. to midnight, Friday and Saturday. Happy Hour runs from 3 to 6 p.m., Monday through Saturday. Saturday brunch is served from 9 a.m. to 3 p.m.; Sunday brunch, from 9 a.m. to 2 p.m. For more information, visit junipereats.com.
To learn more about the Blended Burger Project, find a list of participants or to vote for your favorite burger, visit jamesbeard.org/blendedburgerproject.
