The Blended Burger Project

The Fix Burger Bar and Rye & Thyme are representing Niche Hospitality Group in this year’s James Beard Foundation’s Blended Burger Project. The competition challenges chefs around the country to create a more sustainable burger patty that contains at least 25 percent mushrooms. The winners will win a trip to cook their blended burgers at the James Beard House in New York City in 2018.

Chef Mike Muscarella at The Fix’s patty is a blend of Northeast Family Farms 70/30 grass fed beef and a mushroom roasted garlic mix. This patty is then topped with shredded Coastal cheddar, red leaf lettuce, pickled red onion, tomato and truffle mayo and served on a brioche roll.

Niche Hospitality’s Executive Chef Steve Champagne’s entry for Rye & Thyme is The Smoky Tavern Burger. A cremini, shitake, and ground beef patty topped with crispy fried smoked gouda, wood charred tomato ketchup, red onion, arugula, and balsamic honey glaze.

Guests will be able to stop by The Fix or Rye & Thyme to try these burgers until July 31st. If you would like to help send our culinary team to cook at the James Beard House, please vote for us daily at: