Blended Burger Project has the Rookery ‘One Way Out’
Macon’s own Rookery restaurant has a new burger of the month, and it comes with quite the twist. The restaurant has introduced its new Allman One Way Out Burger.
The July “burger of the month” is an entry in the James Beard Foundation’s Blended Burger Project, a national contest to determine who can make the best burger with mushrooms as a main ingredient. The foundation wants to see burgers that are “tastier, healthier and more sustainable,” according to jamesbeard.org.
The Rookery took its popular Allman Burger and added a twist. Complying with competition guidelines, the new Allman One Way Out Burger is made of 25 percent mushrooms and 75 percent grass-fed beef. It also includes Vidalia onions, a beer mustard aioli and a morel-leek cheese center.
The mushrooms are ground in with the burger patty and the morel-leek cheese. When you bite into the burger, the cheese oozes out of the center. The patty is topped with the onions and the aioli gives the burger a sweet finish.
The Blended Burger Project began on Memorial Day and will last through July 31. To vote for the Rookery’s entry visit jamesbeard.org/blendedburgerproject/vote and search for the Rookery in the search box.
The Rookery’s Allman One Way Out Burger
Shiitake mushrooms
White Oak Pastures ground beef
3 ounces morel and leek jack cheese
Buttered, poached shiitakes are blended with the beef. The ratio should be 75 percent beef to 25 percent mushrooms. Patty is stuffed with 3 ounces of the morel-leek cheese. Form the patty and cook to your liking.
Top the burger with 2 grilled shiitakes, pickled Vidalia onions and Sweetwater 420 beer mustard aioli.
This story was originally published July 19, 2016 at 10:11 PM with the headline "Blended Burger Project has the Rookery ‘One Way Out’."