While Bon Appétit Management Company is committed to building a sustainable food system year-round, we celebrate Earth Day as an important opportunity to highlight the connection between what we eat and the health of our planet. This year, we are turning our attention to a familiar favorite: burgers. Through this challenge, we invite both our chefs and guests to consider how small changes can meaningfully reduce environmental impact without sacrificing flavor.
Blended burgers combine ground beef with plant-based ingredients such as mushrooms, legumes, grains, or other vegetables. By reducing the amount of beef in each patty by at least half, we can significantly lower greenhouse gas emissions while maintaining delicious taste and texture.
Shifting our beef consumption to cut pollution
It’s no secret that the meat industry, particularly conventional beef production, has substantial environmental impacts. Livestock production accounts for approximately 14.5% of global greenhouse gas emissions, including nearly 32% of global methane emissions. Within the meat industry, beef is by far the largest contributor, because cattle are ruminant animals that produce large quantities of methane. Beyond emissions, beef production contributes to significant deforestation, water pollution, and high levels of water use. While interest in plant-forward alternatives continues to grow, overall meat production and consumption remain steady. In fact, global meat consumption is projected to double between 2000 and 2050.
Given these realities, we believe Earth Day is a wonderful time to explore practical and delicious ways to reduce beef consumption in addition to increasing plant-based options. Our Blended Burger Challenge demonstrates that even small shifts can make a meaningful difference for the planet. Explore the beauty of blended in your own kitchen with some tips for creating your own creative concoctions.
Start with the right ratio:
Successful blended burgers rely on balance. A mix of ground meat with cooked beans, whole grains, mushrooms, or lentils maintains the texture you’d expect from a classic patty while increasing fiber and plant protein.
Here are some proven ratios to get started:
- Beef or lamb: 45% ground meat plus 55% cooked beans or whole grains
- Poultry: 65% ground poultry plus 35% cooked beans or whole grains
- Impossible meat: 80% Impossible meat and 20% roasted mushrooms, or 70% Impossible plus 15% mushrooms and 15% pureed lentils
Let the plants do the work:
Beans and lentils act as natural binders; whole grains add chew; and mushrooms bring back the umami that can be lost when reducing meat. Roasting vegetables before blending concentrates flavor and keeps excess moisture out of the mix.
Build flavor in every step:
Season every component. Cook grains with herbs and spices, roast vegetables for caramelization, and lean on ingredients like garlic, onions, miso, tamari, or nutritional yeast to deepen savory notes.
Texture is key:
Avoid over-blending. A little structure or extra texture goes a long way toward a satisfying bite. For poultry or plant-based blends, ingredients like chickpea flour, flax, or chia can help patties hold their shape.
A great blended burger isn’t a compromise, but an opportunity to introduce exciting flavors, textures, and nutrition. With the right ratios, smart ingredient choices, and intentional technique, they can become a signature dish that moves us toward a more sustainable future.
