ENDICOTT (WBNG) — Lampy’s Restaurant executive chef Joseph Sheehan entered into the nationwide James Beard burger competition.
The competition requires restaurants to make their burgers healthier and more sustainable by blending them with mushrooms.
Sheehan’s creation was made with 30 percent mushrooms, "which makes it a lot healthier. Its blended fillet, ribeye, new york strip and then were adding shiitake, portable, oyster and cremini mushrooms," he said.
To top it off, it’s served on a wild mushroom roll with lettuce, tomato, cheese and a side of truffle aioli.
The competition started back in June and ends Tuesday.
You can vote until 10 p.m. Tuesday.