After its successful last summer, Chef Sean Fowler of Mandolin has brought back his delicious “Blueprint Burger” as a special addition to the summer bar menu. 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 at now until the 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, every Monday in June & July you can order this special burger at the bar bar for just $9 (usually $15).
Mandolin has also added a selection of delicious handcrafted summer cocktails to their drink menu – my favorite is the refreshing “Soulshine” cocktail with it’s blend of moonshine, B&B and raspberry. And 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 cocktails, NC beers or 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