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Bush’s Best Introduces New Blended Burger With Less Fat, Fewer Calories

Bush's Best Blended Burger

Bush’s Best is offering its new Blended Burger, a plant- and beef-based foodservice offering that looks, tastes and cooks like an all-beef burger, but has less fat and fewer calories.

With Bush’s Best quality beans and mushrooms replacing 40 percent of the beef content, the Blended Burger has just four ingredients: beef, Bush’s Best Great Northern Beans, mushrooms and salt.

One third of Americans say they are flexitarian, mostly because it allows them to eat healthy without removing the foods they love. The Bush’s Best Blended Burger has the flavor and juiciness of a traditional beef burger, with the benefits of plant-based protein. The pre-formed, frozen 4-oz. raw patties allow operators to give their guests a burger that is gluten-, allergen-, dairy- and soy-free. 

Foodservice operators can use the Bush’s Best Blended Burger in a classic burger application or can use it as the foundation for more unique menu ideas. Bibb lettuce takes the place of a traditional bun in the Bunless Greek Burger, a gluten-free option featuring Bush’s Best Blended Burger topped with tomato, red onion, yellow bell pepper and the Mediterranean taste of red pepper hummus and feta cheese. Or operators can try the Pimento Cheese Burger, the Bush’s Best Blended Burger with red cabbage vinegar slaw, banana peppers and pimento cheese, all in a Hawaiian bun. 

Bush’s Best Blended Burger is currently only available to foodservice operations. 

For more information, click here.  

Knoxville, Tennessee-based Bush Brothers & Co. is a fourth-generation, family-owned manufacturer of beans for the foodservice and retail food industries. Founded in 1908 as a canning facility for locally grown produce in the east Tennessee area, Bush Brothers & Co. has grown into the leading national brand of baked beans and other bean products under the Bush’s Best brand.

About the author


Treva Bennett

After 32 years in the newspaper industry, she is enjoying her new career exploring the world of groceries at The Shelby Report.

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