Friday, July 21, 2017

Try Some of Texas' Best Burgers During the Texas-Sized Blended Burger Bash

Posted By on Fri, Jul 21, 2017 at 3:33 PM

click to enlarge The bacon jam sliders from The Box Street Social. -  INSTAGRAM/S.A.VORTOOTH

Tickets are still available for Sunday's burgerific event at Alamo Beer Co. Put on by Embark Marketing and Kitchen Pride Mushrooms. With the looming deadline to vote for the top five mushroom-filled burgers in the land as part of the James Beard Foundation's Blended Burger Project. The project, sponsored by the Mushroom Council, asks chefs to create a burger using 25 percent mushroom product to make the dish more sustainable.

Chefs from across Texas are participating in the Texas-Sized Blended Burger Bash from noon to 4 p.m. on July 23. Admission gets burger-lovers four out of the five entries being sampled, two Alamo Beers, and a souvenir glass. The event will also include music by fishermen and churros for purchase from Honchos House of Churros. Here's a look at the lineup:

San Antonio Chef, Edward Garcia III, of The Box Street Social food truck, competes with the guest favorite “Bacon Jam Sliders” made with house-ground brisket, angus chuck and baby bella mushrooms, a smoky bacon jam, melted cheddar, spring greens and roasted garlic mayo on a toasted sesame seed bun.

Kris Busk, from Corpus Christi's Shoreline Sandwich Company Uptown will sample the “Williams Street Burger” made with roasted cremini mushrooms mixed with grass fed beef patty and topped with mushroom duxelles, pickled shallots, brie cheese, and parmesan potato chops. Dressings include truffle aioli on brioche.

Alejandro Barrientos of Odessa's CURB SIDE Bistro 2014 is unique with the “That’s Not My Bun Burger." The spicy churro bun definitely steals the show on this burger made with mesquite smoked brisket, raw button/portabella mushrooms mixed to form the patty. Toppings include jalapeno Muenster cheese, caramelized mushrooms, bacon jam, mustard, and pickles.

Lubbock's Douglas Noxon, from Pecan Grill at the Overton Hotel will compose his distinctive Open-faced tenderloin that is blended with local oyster mushrooms and served on a smoked bacon gouda mac &cheese fried bun. The toppings include roasted Campari tomato, poblano pepper relish and chipotle ranch.

Austin Chef, Amir Hajimaleki, from District Kitchen+Cocktails will prepare his Japan inspired Haijmaleki’s umami burger. The blend of this burger is oyster mushrooms and high-quality Texas Wagyu beef. To top it off is a Hawaiian bistro bun, accompanied by the chef’s special Japanese Island Sauce with picked bok choy, sliced cucumber and Delice de Bourgogne cheese.

Tickets, $30 in advance, $35 at the door, are available at eventbrite.com.

Sunday, July 23, noon to 4 p.m., 202 Lamar St.


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