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JAMES BEARD FOUNDATION BLENDED BURGER PROJECT

Chef de cuisine Megan Horne is back at it again with her blended burger for the JBF Blended Burger Project. The Blended Burger project “asks participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet”. For the third year in a row, starting Tuesday May 30 and running until July 31st, Breakwater will be serving up Megan’s signature blended burger. Just when you thought it was too good to be true, wait until you hear what she has come up with for that delicious burger. She’s calling it the Lowcountry Black and Blue. It starts with a fifty fifty blend of chopped wild mushrooms and wagyu beef that’s seasoned with her own Lowcountry blackening spice. Next it’s seared to perfection, finished in the oven, topped with blue cheese, port onions, lemon aioli, local melon salsa and arugula all served on a brioche bun. The combination of the hot spice and peppery arugula, citrusy sour of the aioli, saltiness of the cheese, and the sweetness of the onions and melon is like a giant flavor explosion.

The James Beard foundation will award the top five chefs with the most online votes with a trip to the historic James Beard House in New York City where they will showcase their burger at an exclusive event in 2018. Let’s send Megan to the James Beard house in NYC to represent Breakwater Restaurant and Beaufort.  So, come into Breakwater and try Megan’s Blended Burger then go online to jamesbeard.org/blendedburgerproject to vote and spread the word via Facebook, Twitter, and Instagram with #BlendedBurgerProject. See you soon for some healthier, delicious and sustainable burger eating!

LOWCOUNTRY BLACK AND BLUE BLENDED BURGER

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