A Better Burger at Sam’s of Gedney Way

The White Plains restaurant is participating in the James Beard Foundation’s new initiative and wants your vote.

Summer is finally in full swing, along with the appetite for summer foods, including everyone’s favorite, the burger. Known for making one of the best burgers around, Sam’s of Gedney Way is the only restaurant in Westchester taking part in the Better Burger Project, an initiative by the James Beard Foundation to ensure better nutrition and sustainability.

This is Sam’s first time taking part in the project, which promotes making burgers that are a blend of 75 percent meat and 25 percent mushroom. Sam’s chose the portobello for its deep meat-like texture and flavor. The mushroom is finely diced and mixed with ground meat, making a moist, delicious patty that also happens to be a healthier-than-average burger.

Sam’s Executive Chef Joe Sasso has made the James Beard Blended Burger: a grilled grass-fed angus beef and portobello mushroom patty, topped with grilled asparagus, finely chopped eggs, shaved grana cheese, blistered grape tomatoes, and a special sauce.

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“A person that loves a hamburger doesn’t want a turkey or salmon burger,” Sasso said. “By sliding in the mushrooms, you’re still getting your beefy burger — with a little more of an upscale flavor.”

Patrons who order the burger can cast their vote at jamesbeard.org/blendedburgerproject through July 31.

Sam’s of Gedney Way
50 Gedney Way, White Plains
914.949.0978; www.samsofgedneyway.com

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