Filthy Buns uses 'blend' method in UK burger first

Dalston-based burger brand Filty Buns' new creation – the Vava-Shroom – is the first in the UK to use 'The Blend' method, with the dish launched in time to celebrate National Burger Day (25 August) this year. 

The umami-bursting dish offers a twist on the classic bacon, mushroom and Swiss, created using a brand-new, cost-saving and sustainable cooking technique from across the pond. 'The Blend' is a method adopted by a new breed of meat-eaters, who replace half of the meat in the burger patty with finely chopped mushrooms.

A first for the UK burger scene, the blended dry-aged beef and mushroom patty is topped with crispy bacon, Swiss cheese, pickled pink shallots, mayo and a handful of rocket. 

The limited-edition burger – brainchild of Filthy Buns chef and founder, and Meat-Free Burger of the Year winner at the 2021 National Burger Awards, John Gladwell – produced in collabroation with the UK & Irelend Mushrooms Producers is available on National Burger Day at the Three Compasses, Dalston, for £11. 

With new research showing that 63% of households feel priced out of meat, chef Gladwell has shared the recipe for 'blenditarians' looking to recreate the dish at home to reduce cost. Combining half meat and half mushroom reduces emissions, saves water and boosts nutritional value as the burger contains less fat, fewer calories and lower cholesterol. 

"The great thing about using The Blend method is that you are making your food actually taste better," says Gladwell. "It's a win-win – less spend, more vitamins and a happier planet, too. Mushrooms really are one of the most incredible food sources on the planet. All you need to do is substitute some mince for mushrooms – and continue to cook as normal. It's so easy!"

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