Blended Burger Project // Zero Restaurant + Bar

We’re changing up the famous “Royale with Cheese” recipe for the summer to participate in the Blended Burger Project presented by the James Beard Foundation. Our very own Chef Vinson Petrillo will be making limited quantities available Tuesday-Sunday evenings at the bar.

The Blended Burger Project is a nationwide competition that encourages chefs to create a healthier, more sustainable, and tastier burger by swapping out at least 25 percent of the ground meat for finely chopped mushrooms.

Chef Vinson has created the delicious “Royale with Cheese” Wagyu Beef burger, smothered and covered in gooey Kraft fondue, Mepkin Abbey shiitake mushrooms, caramelized onions, and black truffles. The burger will be available now until July 31st, when the voting period ends.

HOW TO VOTE

Click this link, and then click the heart in the bottom left hand corner of the image. It’s hard to see, but don’t fret, it’s there.

In honor of the Blended Burger Project’s 5th year, each winning chef will be awarded $5,000 and will be invited to cook at the Beard House. Help us send Chef and the “Royale with Cheese” to New York City!

VOTE by clicking the heart in the bottom left hand corner.

 

Royale With Cheese
Blended Burger Project // Zero Restaurant + Bar

We’re changing up the famous “Royale with Cheese” recipe for the summer to participate in the Blended Burger Project presented by the James Beard Foundation. Our very own Chef Vinson Petrillo will be making limited quantities available Tuesday-Sunday evenings at the bar. The Blended Burger Project is a nationwide competition that encourages chefs to create…

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wine + cheese board
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ZRB, ZG, cocktail
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Alan Jackson Squared Cocktail
Alan Jackson Squared

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hennessy cognac
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