Emily Johnson
In 2018, Sonic Drive-In, a fast-food chain, introduced blended burgers made with beef and mushrooms. The burgers, called the Signature Slingers, contain 70% beef and 25-30% mushrooms. The company claims that the blended burgers are healthier and more environmentally friendly. The idea behind the blended burgers is to boost the umami taste, add moisture, and reduce the amount of beef required. The blended burgers have received mixed reviews, with some customers expressing their dislike for the addition of mushrooms, while others appreciate the taste and environmental benefits.
| Characteristics | Values |
|---|---|
| Burger Type | Hybrid/Blended Burger |
| Ingredients | Beef, Mushrooms, Brioche Bun, Mayonnaise, Lettuce, Tomato, Onions, Pickles, Melted American Cheese, Bacon |
| Calories | 340 |
| Mushroom Percentage | 25-30% |
| Price | $1.99 |
| Availability | Nationwide |
| Burger Name | Signature Slinger |
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What You'll Learn
The Sonic Signature Slinger is 75% beef and 25% mushroom
The Sonic Signature Slinger is a unique fast-food cheeseburger that contains 75% beef and 25% cooked mushrooms. It is the first of its kind for a major fast-food brand, offering improved sustainability and health benefits. The burger is served on a brioche bun with mayonnaise, onions, lettuce, tomato, pickles, and melted American cheese. Another option comes with bacon, mayonnaise, and cheese.
The concept of the blended burger was first put forward by the Mushroom Council, the trade body of cultivated mushroom growers, in 2011. The idea is that mixing mushrooms into burger patties boosts the umami taste, adds moisture, and reduces the amount of beef required. This reduction in beef has a positive impact on the environment, as mushrooms produce far fewer greenhouse gases. According to the World Resources Institute, if 30% of the beef in every burger in the US were replaced by mushrooms, it would reduce greenhouse gas emissions by 10.5 million tons, the equivalent of removing two million cars from the road.
The blended burger initiative is part of the Mushroom Council's Blended Burger project, which challenges chefs to create recipes for patties that include at least 25% mushrooms. The council partnered with Sonic to develop the Signature Slinger, bringing together the craveability of pure beef with the juiciness of mushrooms. The burger was first tested in select markets for a 60-day run and received positive feedback, leading to its nationwide release.
The Signature Slinger is not just a healthier option for consumers but also offers environmental benefits. By reducing the amount of beef in the patty, the burger has a lower carbon footprint. This approach is different from fully plant-based burgers or lab-grown meat, as it still contains mostly beef while providing the taste and texture that consumers expect from a traditional burger.
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The blended burger was developed by the Mushroom Council
The council partnered with Sonic Drive-In, a fast-food chain, to introduce a mushroom-blended burger to their menu. This burger, known as the Signature Slinger, combines 75% beef with 25% cooked mushrooms. The Mushroom Council's president, Bart Minor, expressed enthusiasm for the partnership, highlighting the unique combination of pure beef and mushrooms.
The blended burger initiative is part of the council's broader efforts to promote the use of mushrooms in cuisine. They have also collaborated with the James Beard Foundation, which has sponsored competitions among independent chefs to create delicious burgers containing 25% mushrooms. The foundation, along with the Culinary Institute of America, has advocated for "blended burgers" due to their reduced carbon footprint.
The Mushroom Council's involvement in the development of the blended burger at Sonic Drive-In demonstrates their commitment to making burgers healthier and more environmentally friendly. By blending mushrooms into the patties, Sonic offers a unique taste experience while also contributing to sustainable food systems. The council's partnerships with culinary institutions and restaurants showcase their dedication to promoting mushrooms as a versatile and beneficial ingredient in various dishes.
The blended burger concept has gained traction, with the council receiving a high number of entries for their annual blended burger contests. The council's collaboration with Sonic Drive-In is a notable example of how the blended burger has transitioned from a culinary idea to a widely available menu option, offering consumers a different choice that combines flavour with sustainability.
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The burger is healthier and more environmentally friendly
In 2018, Sonic Drive-In, a fast-food chain, introduced a blended burger containing 70% beef and 25-30% mushrooms. The burger, called the Signature Slinger, is said to be healthier and more environmentally friendly than traditional beef burgers.
The idea of blending mushrooms into beef burgers originated from the Mushroom Council and the Culinary Institute of America's Healthy Menus R&D Collaborative. The initiative, known as the "blended burger" concept, aims to create a more sustainable and healthy option for consumers. The Mushroom Council partnered with Sonic to develop the Signature Slinger, which combines the taste of pure beef with the juiciness of mushrooms.
By reducing the amount of beef in the burger and replacing it with mushrooms, the environmental impact of the burger is significantly reduced. According to the World Resources Institute, if 30% of the beef in every burger in the United States were replaced by mushrooms, it would result in a substantial decrease in greenhouse gas emissions. This is because beef production has a much higher carbon footprint than mushroom production. Additionally, blending mushrooms into the burger patties reduces the overall calories, cholesterol, and saturated fat content, making the burgers healthier for consumption.
The Signature Slinger is marketed as a juicy and savory cheeseburger that delivers the expected deliciousness of a traditional burger. The addition of mushrooms enhances the umami taste and moisture of the patty, ensuring that it still appeals to customers who are primarily looking for the taste and experience of a conventional burger.
The introduction of the blended burger by Sonic represents a significant step towards more sustainable and healthy fast-food options. The company's large number of drive-in restaurants across the country provides a wide reach for this environmentally friendly concept, potentially influencing other fast-food chains to follow suit.
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It's the first hybrid burger to be released nationwide
In 2018, Sonic Drive-In, a fast-food chain, introduced a hybrid burger made from a blend of beef and mushrooms. The burger, called the Signature Slinger, is the first of its kind to be released nationwide. The patty contains 70% beef and 25-30% mushrooms, with seasonings, and is served on a brioche bun with mayonnaise, onions, lettuce, tomato, pickles, and melted American cheese. The Bacon Melt variation includes bacon, melted cheese, and mayonnaise on a brioche bun.
The concept of the blended burger was first proposed in 2011 by the Mushroom Council, an industry trade group, and the Culinary Institute of America's Healthy Menus R&D Collaborative. The idea is to reduce the environmental impact of beef production by substituting a portion of the beef in burgers with mushrooms, which have a lower carbon footprint. According to the World Resources Institute, if 30% of the beef in every burger consumed in the US was replaced by mushrooms, it would reduce greenhouse gas emissions by 10.5 million tons, equivalent to removing two million cars from the road.
The blended burger initiative has gained support from various organisations, including the James Beard Foundation, which sponsors competitions among chefs to create burgers containing 25% mushrooms. The Mushroom Council also collaborated with Sonic to develop the Signature Slinger, describing it as a "great-tasting cheeseburger" that combines the "craveability of pure beef with the juiciness of mushrooms".
Prior to its nationwide release, Sonic conducted a 60-day trial of the Signature Slinger in select markets, marketing it as a premium steakhouse-style burger. The positive feedback from customers and the burger's potential environmental benefits led to the decision to roll it out across the country.
While Sonic is the first chain to introduce a hybrid burger on a national scale, other restaurants and institutions have embraced the concept. Stanford University, for example, serves only blended burgers in its cafeterias. The blended burger trend showcases a shift towards more sustainable and healthier food options, offering consumers a way to reduce their environmental impact without compromising on taste.
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It's been positively received by environmentalists
The blended burgers at Sonic have been positively received by environmentalists. The burgers are made with beef and mushrooms, with the mushroom content at 25-30%. The idea is that by adding mushrooms, the amount of beef needed is reduced, which has a positive impact on the environment.
The World Resources Institute (WRI) has been pushing for the blended beef-mushroom burger to become one of America's most-served menu items. According to the WRI, if 30% of the beef in every burger in the US was replaced with mushrooms, it would reduce greenhouse emissions by the same amount as removing two million cars from the road. This would also save over 80 billion gallons of water annually and allow for more regenerative farming practices.
The blended burger concept was first put forward by the Mushroom Council, the trade body of cultivated mushroom growers, in 2011. The James Beard Foundation and the Culinary Institute of America's Healthy Menus R&D Collaborative soon picked up the cause, touting the superior carbon footprint of blended burgers. The Mushroom Council partnered with Sonic to develop the blended burger, called the Slinger, which the company released nationwide.
The blended burgers have been praised for their potential to positively impact the environment by reducing the need for beef, which has a high carbon footprint. According to a study by the Mushroom Council, producing a pound of mushrooms has a carbon footprint of 0.7 pounds, while a pound of beef has a footprint of 12.3 pounds.
While the blended burgers at Sonic have been well-received by environmentalists, the company has primarily marketed the burgers for their taste rather than their environmental or health benefits.
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Frequently asked questions
Yes, Sonic burgers are made from a blend of beef and mushrooms.
The Sonic Signature Slinger is made with 70% beef and 30% mushrooms.
The addition of mushrooms to the beef patty reduces the caloric content and adds fibre, antioxidants, and other plant-based benefits. It also reduces the environmental impact of beef production.
No, Sonic burgers are not vegetarian as they contain beef. However, they are a step towards reducing meat consumption and the environmental impact of beef production.
The addition of mushrooms to the beef patty reduces the caloric content and adds plant-based benefits, making the burgers healthier than traditional beef burgers.
