Image courtesy of La Farm Bakery
Renowned baker Lionel Vatinet of La Farm Bakery in North Carolina has created a special burger as part of the James Beard Foundation’s Blended Burger Project, a movement to make burgers better by blending ground meat with chopped mushrooms.

The project looks to reimagine the iconic burger to create a menu item that is delicious, healthier for guests, and sustainable. JBF has invited participants to create their own unique versions for the contest, which people can vote for online until July 31. Online voters will be entered to win an expenses paid trip for two to the 2018 Blended Burger event at the James Beard House.

A panel of food experts selected by the James Beard Foundation will determine five winners from the top 20 entries with the most online votes. The five winning chefs will win a trip to New York City to cook their blended burger dish at the historic James Beard House.

Lionel Vatinet/La Farm Bakery’s entry is a French twist on an American classic, updating the burger and brioche bun with “duxelle,” a French preparation of mushrooms sautéed with garlic, onions, and shallots. La Farm Bakery’s burger is served with chestnut aioli, grape relish, fennel slaw, and gruyere.

The burger will be available at La Farm’s cafes at Preston Corners and in Whole Foods Market in West Cary, North Carolina throughout the month of July.