Michael’s on East chef Jamil Pineda created a bison-chorizo-mushroom burger porcini-rubbed and topped with pan-roasted trumpet mushrooms, monterey pepper jack cheese, tomato and sweet onion relish, baby romaine, and creole mayo. The final creation, an entry in the James Beard Foundation Blended Burger Project, is served on a Tom Cat brioche bun. The burger is served with truffle fries and house-made ketchup.
Michael’s on East chef Jamil Pineda created a bison-chorizo-mushroom burger porcini-rubbed and topped with pan-roasted trumpet mushrooms, monterey pepper jack cheese, tomato and sweet onion relish, baby romaine, and creole mayo. The final creation, an entry in the James Beard Foundation Blended Burger Project, is served on a Tom Cat brioche bun. The burger is served with truffle fries and house-made ketchup. Provided photo Provided photo
Michael’s on East chef Jamil Pineda created a bison-chorizo-mushroom burger porcini-rubbed and topped with pan-roasted trumpet mushrooms, monterey pepper jack cheese, tomato and sweet onion relish, baby romaine, and creole mayo. The final creation, an entry in the James Beard Foundation Blended Burger Project, is served on a Tom Cat brioche bun. The burger is served with truffle fries and house-made ketchup. Provided photo Provided photo
CRAVINGS by Bradenton Herald foodies

CRAVINGS by Bradenton Herald foodies

Your one-stop source for hot (and cold!) food trends, real-time restaurant news and the most delicious dishes in Manatee and Sarasota counties.

Plant-based burgers masquerading as meat are all the rage

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