Three Arizona restaurants try mushroom burger challenge

PHOENIX — Mushrooms on pizza isn’t for everybody, but what about mushrooms on a hamburger?

That’s the mandatory ingredient needed for three Arizona chefs looking to show off their talent and win a competition.

This year’s James Beard Blended Burger battle is a challenge for chefs to make the best burger possible while incorporating one or more types of mushrooms.

Two chefs in Goodyear and one in Tucson are competing in the challenge, looking to become finalists where they will fly to New York City in January to compete in the final showdown.

The chefs from Goodyear come from Eagle’s Nest and Toscana’s Restaurant, while Charro Steak will represent Tucson.

Eagle’s Nest created the “Hail Mary,” which combines portabella, button mushrooms, roasted garlic, thyme, shallots ground with brisket, jalapenos, garlic, and bacon mixed with ground beef. On top of the burger is bourbon bacon jam with lettuce, house made pickles, red onion, devil dog sauce, American cheese, Havarti cheese with a brioche roll.

Toscana’s Restaurant has created a pan seared burger blended with ground beef, house smoked mesquite button mushrooms, grilled tomatoes, caramelized onions, shaved lettuce, watercress, apple-wood bacon, aged smoked cheddar, house-made Arizona cowboy candy and mayo served on a King’s Hawaiian bun.

Charro Steak created the Tucson Temptation burger as an homage to the Sonoran desert, according to Phoenix Bites. It’s features house ground grass-fed beef and locally grown Sonoran mushrooms. The burger is topped with smoked green chiles, white cheddar, prickly pear BBQ sauce, crispy nopalito, tomato and red leaf lettuce.

Only five chefs from around the country will get a chance at the showdown in New York City, all decided by fan voting that ends July 31.

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