Join SAMFA and RASA members nationwide in making the iconic burger more delicious, nutritious and sustainable by creating your most innovative recipe that blends finely-chopped cultivated fresh mushrooms* with any minced meat. **

  1. Competition entries will be eligible between  27 June – 25 August, 2022.
  2. The winner will receive R25 000 in cash; the 1st runner-up R10 000 and the 2nd runner-up R7 500. The top 10 finalists will each receive a certificate of participation.

WHY MUSHROOM BLENDED BURGERS ARE HOT!

Mushroom blended burgers have fewer calories, less fat and more flavour than regular burgers, fitting the requirements of an increasingly popular health-conscious menu perfectly. And, if you love having burgers on your menu, you’ll be obsessed with mushroom blended burgers because the meaty, umami flavour of fungi enhances the flavour of every other ingredient in the burger. The mushroom blended burger is literally a guilt-free, sustainable burger option for consumers who are reluctant to do away with meat but who are looking for a burger with fewer calories.

*Eligible mushroom varieties include ONLY store-bought fresh cultivated White Buttons, Portabellas (big browns) and Portabellinis (small browns). NO wild or exotic mushrooms are allowed.

** Chicken, beef, lamb, turkey, pork, fish, ostrich, venison.

Entry is restricted to RASA members only. The participating member can either own or manage a restaurant or can be a chef or cook in a RASA restaurant.

  1. Competition entries will be eligible between  27 June – 25 August, 2022.
  2. 50% of the #BlendYourBurger patty must be fresh cultivated mushrooms from the eligible list*.
  3. In addition to the required ingredients, entrants can use as many additional ingredients as necessary to prepare their dish.
  4. The entrant must submit an original recipe electronically.
  5. The recipe that the entrant submits must be a meat-based** burger recipe that incorporates cultivated, store-bought fresh cultivated mushrooms*.
  6. An ingredient list, as well as a description of how the entrant prepared the dish of no more than 500 words, must be submitted. Precise measurements and quantities of ingredients must be supplied in addition to the instructions.
  7. A colour photograph of the completed dish must be submitted with the recipe. The photo should be in .jpg or .png format and the total upload should NOT be larger than three (3) megabytes.
  8. Submissions must be original and may not have been previously submitted, used commercially, or published by anyone other than the entrant.
  9. Entries to be sent to Riana at contactus@rgcom.co.za
  10. Entrants are encouraged to share their entry on Instagram using the hashtag #BlendYourBurger.
  11. All entrants agree that the recipes and images they submit to the competition become the property of SAMFA.

*Eligible mushroom varieties include ONLY store-bought fresh cultivated White Buttons, Portabellas (big browns) and Portabellinis (small browns). NO wild or exotic mushrooms are allowed.

** Meat includes any minced Chicken, beef, lamb, turkey, pork, fish, ostrich, venison.

  1. A judging panel of accredited judges will select the top 10 recipes from the entries received based on their criteria.
  2. These 10 recipes selected by the judging panel from all the electronic entries received will be professionally styled and photographed and will form part of SAMFA’s September #BlendYourBurger campaign.
  3. Once announced, each of the 10 finalists will need to supply the organisers’ representative with a recent photograph (full colour and high res – 300dpi) of themselves. These photographs, along with the burger images and recipes, will be the basis of the SAMFA /RASA #BlendYourBurger campaign.
  4. A cook-off to determine the winner will be held at a date to be announced. From the top 10 recipes previously selected, the judging panel will select the top five recipes. These five entrants will do an in-person live cook-off at a venue to be confirmed.
  5. To qualify, entrants must be available for the cook-off time, date and venue. Ingredients will be supplied and capped travel expenses to the cook-off will be covered.
  6. A judging panel of SA Chefs Association accredited judges and a representative each from SAMFA and RASA will adjudicate the dishes according to the set criteria on the day.
  7. Prizes are not transferable and the attached terms and conditions apply.

  1. The winner will receive R25 000 in cash; the 1st runner-up R10 000 and the 2nd runner-up R7 500.
  2. The top 10 finalists will each receive a certificate of participation.

Send your questions to contactus@rgcom.co.za