National Burger Month (May) is just around the corner! It’s the start of cookout season and a great time to show your customers how to hack the classic hamburger for a burger that is not only more nutritious, but also more delicious and sustainable. Blended burgers – made by blending finely chopped mushrooms with ground meat – are rising in popularity, they’re even being sold at fast food restaurants, as people discover the meaty flavor of umami-rich mushrooms.
Americans consume 50 billion burgers each year (that’s nearly three burgers per week for every person), which can be an unhealthy indulgence. This new twist on the iconic burger is lower in sodium and fat - in fact, research suggests that substituting mushrooms for lean ground beef in an entrée just once every week could save you almost 20,000 calories in one year – and it provides plenty of nutrients including essential vitamins and minerals like B vitamins, potassium, vitamin D and antioxidants.
Not only does the blended burger help improve nutrition, it also tastes better. A recent study showed that combining meat with mushrooms actually enhances the flavor because of mushrooms’ natural umami.
Lastly, mushrooms are one of the most sustainably produced foods in the United States. They require very little water and land to grow making a blended burger better for the planet than a regular burger. Talk about triple the benefits!
Ready to show your customers how to blend? Follow these tips for a successful blend demo:
For more resources, visit blenditarian.com and mushroomsatretail.com.