Salt & Char Partners with James Beard Foundation

Salt & Char Partners with James Beard Foundation

Salt & Char are already known for their delicious burgers but now they’re taking it a step further and partnering up with the James Beard Foundation to take those burgers a step further.

Salt & Char will be participating in the James Beard Foundation Blended Burger Project, a nationwide contest to make a better more sustainable burger. Called Waygu of the Woods, is an American Waygu Beef & Hen of the Wood Mushroom Patty with Roasted Garlic Aioli, Pickled Chanterelle Mushrooms, Aged Cheddar Cheese and a Brioche Bun ($36).

You can purchase the burger from their menu after May 29th through July 31st. Chef Braden Reardon created this more sustainable burger by blending mushrooms to reduce calories, fat, and sodium while adding important vitamins and nutrients.

Vote online HERE on the James Beard website based on most creative use of mushrooms, best flavor profile and most appetizing appearance. When you visit to try the burger yourself, take a picture and tag #blendedburgerproject. Those who vote online have a chance to win and all-expenses paid trip for two to the 2018 Blended Burger event at the James Beard House.


CLICK for the post about my experience at Salt & Char [10/7/2016]

2 thoughts on “Salt & Char Partners with James Beard Foundation”

  • Is that really the correct price for a burger that has less meat in the mix thanks to the additions of mushrooms?

    I love this concept. I do. And I want to support it. But I’d be feeling the sticker shock of a $36 burger if the whole thing was made of well-sourced dry aged meat. Except this one isn’t. It doesn’t even contain a slice of seared foie gras.

    Maybe I’m just getting old and crotchety.

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