Local restaurant in nationwide contest
Salt & Char hopes to win healthy burger challenge
SARATOGA SPRINGS, N.Y. » Local restaurant Salt & Char is serving up a one-of-a-kind-burger with hopes of winning a nationwide contest.
Salt & Char is participating in James Beard Foundation’s Blended Burger Project, a challenge to make a better more sustainable burger. Restaurants and chefs from around the United States have entered their burgers, each with at least 25 percent fresh and chopped cultivated mushrooms blended into the burger patty.
The Wagyu of the Woods burger, created by Salt & Char’s Chef Braden Reardon, contains American wagyu beef and hen of the woods mushrooms, along with roasted garlic aioli, pickled chanterelle mushrooms and aged cheddar cheese on a brioche bun.
Chef Braden Reardon chose to feature Wagyu of the Woods in order to showcase a healthier burger. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.
Customers can try the Wagyu of the Woods burger at Salt & Char, located at 353 Broadway in downtown Saratoga Springs, for $36.
After tasting the burger, guests are encouraged to vote for Salt & Char and the Wagyu of the Woods burger online at jamesbeard.org/blendedburgerproject.
Voting is open through July 31, 2017.
When the promotion concludes, the five chefs with the most online votes will win a trip to the historic James Beard House in New York City where they will showcase their blended burgers at an exclusive event in 2018.
New this year, customers who vote for their favorite blended burger online will also be entered to win an all-expenses paid trip for two to the 2018 Blended Burger event at the James Beard House. Additional information about the James Beard Foundation’s Blended Burger Project is available at jamesbeard.org/ blendedburgerproject.
For more information about Salt & Char visit www.SaltandChar.com. To make a reservation call (518) 450-7500.
Recipe for Wagyu of the Woods burger: INGREDIENTS
4.5 oz Wagyu grind 1.5 oz steamed Hen of the Woods mushroom 1.5 fl oz garlic aioli 1 oz pickled chanterelles 2 oz Josper Hill aged cheddar
EQUIPMENT
food processor steaming basket mixing bowl
METHOD
Mushrooms: In a steaming basket place washed and dried mushrooms. Bring the pot to a boil with peppercorns, garlic cloves, bay leaves and thyme. Steam for 10 minutes and chill. This can be done 1-2 days in advance. Finely chop chilled mushrooms and mix with Wagyu grind. Roasted Garlic Aioli: Separate egg yolks and place in food processor with lemon juice and roasted garlic cloves. Puree until well blended and then slowly stream in blend oil until thick ribbons form. Chill and reserve for burger. Pickled Chanterelles: Toast the pickling spice in a sauté pan until aromatics develop. In a separate pot combine salt, sugar, thyme, garlic, vinegars, 16 oz cold water. Bring to a boil and add toasted pickling spice and simmer for 10 minutes. Strain through a fine mesh and pour over the chanterelles. Reserve until needed. Recommended to pickle up to a day in advance.