Popularity of Blended Burgers a Benefit to Chester County’s Mushroom Industry

Mark Hostutler
By
Image of a blended burger via The Mushroom Council.

Mushroom producers in Chester County believe the increasing popularity of blended burgers in restaurants will have a positive impact on retail sales of mushrooms, writes Tom Burfield for The Packer.

Blended burgers have started to gain nationwide attention through the James Beard Foundation’s Blended Burger Project. This called attention to the practice of combining meat and mushrooms in foodservice.

Now it seems the positive effects are spilling into retail sales of mushrooms as well, as people start making the blend at home. To facilitate the process, some suppliers now offer chopped and seasoned mushrooms.

To-Jo Mushrooms in Avondale has already started receiving inquiries about blended burgers from retail customers. While some are interested in preparing the patties at home, others prefer them premade.

“I definitely see it at retail,” said Kevin Delaney, To-Jo’s vice president of sales and marketing.

Kevin Donovan, sales manager for Phillips Mushroom Farms in Kennett Square, believes it is still too soon to tell how successful the idea will be. However, he is optimistic.

“I think it will trickle up into retail and consumers as we get the word out,” he said. “That will increase sales of mushrooms.”

Read more about blended burgers in The Packer here.

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