Burger Mondays gears local chef for Blended Burger Project

Take a look at Chef Sean Fowler's Blueprint Burger. Courtesy of Mandolin's Facebook page.

By Dathan Kazsuk

If you like a good burger – join the crowd.

A good, juicy burger with the fixing can be bliss. Taking that first bite and having the juices running down your chin ... it’s just the best.

And on June 25, you can join Mandolin’s Chef Sean Fowler for his first ever Burger Night. On that evening, Chef Fowler will feature his latest burger, created with the James Beard Foundation challenge in mind. And you can’t beat this deal. Enjoy the Blueprint Burger for only $9, instead of the regular priced $15 – on Monday’s only.

But what is the Blueprint Burger? Well, it’s Fowler’s take on the American classic, built around a blended burger of meat and mushrooms. Crafted using 50 percent grass-fed chuck, 25 percent Heritage Farms bacon and 25 percent Fox Farm trumpet and shiitake mushrooms. Top that with blue cheese, pickled Mandolin Farm ramp aioli and squeeze all those ingredients inside of a La Farm Bakery brioche bun and you got yourself one heck of a mouth-watering burger.

This burger is Mandolin’s entry into the Blended Burger Project, a project created by the James Beard Foundation to re-imagine the iconic burger. The restaurant will be serving up this burger from June 25 until the end of July

And be sure to vote for Chef Fowler’s burger here! This year’s winner will be invited to cook their burger at the Beard House in New York City. Last year, The Bistro at Topsail in Surf City, North Carolina, was one of five winners. So let’s keep the burger awards in the state again for 2018.