Raleigh’s Cameron Bar and Grill is participating in the second annual James Beard Foundation’s Blended Burger Project.
The national project aims to improve the classic burger by blending ground meat with mushrooms. The five chefs with the most votes for their burger will win a trip to New York City in October to cook their dish at the Beard House.
Chef John Ford of Raleigh’s Cameron Bar and Grill created the Hoisin Mushroom Burger, which blends chopped chuck, short rib and cremini mushrooms and is topped with grilled red onion, hoisin smoked mushrooms, sliced tomatoes, mixed greens and smoked tomato aioli on a roasted garlic bun. The burger, which cost $12 with a side, will be on the menu through July 31.
To vote, go to jamesbeard.org/blendedburgerproject/vote.
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Cameron Bar and Grill is 2018 Clark Ave., Raleigh, 919-755-2231, cameronbarandgrill.com