Last Monday I visited Mandolin in Raleigh where Chef Sean Fowler introduced customers gathered around the bar to his special “Blueprint Burger”. This is no ordinary burger – the Blueprint Burger is Chef Fowler’s entry into the Blended Burger Project, an initiative of the James Beard Foundation to re-imagine the iconic burger to have a lighter footprint on the environment, and they’ll be serving it from now until the very end of July.
Chef Fowler’s creation is a sustainable take on the American classic that’s made with the perfect blend of 50% grass-fed chuck, 25% Heritage Farms bacon, and 25% Fox Farm trumpet and shiitake mushrooms. The burger is finished off with blue cheese, pickled Mandolin Farm ramp aioli and a La Farm Bakery brioche bun.
The result is burger that’s incredibly delicious, healthier to eat, and more sustainable for the planet. Best of all, each Monday in July you can order this special burger at the bar bar for just $9 (usually $15).
Did I mention the fries? The fries are dusted with a duck fat and malt vinegar powder that adds the perfect burst of flavor! You can pair this gourmet burger and fries with one of the many NC beers and wine by the glass at the bar for a fun Monday date night at Mandolin.
After you’ve given this special burger a try I’m sure you will want to cast your vote for Chef Sean in the #BlendedBurgerProject. This year’s winner will be invited to cook their burger at the Beard House in NYC! To learn more about the Blended Burger Project, and to VOTE, visit jamesbeard.org/blendedburgerproject/vote.
2519 Fairview Road
Raleigh, NC 27068