October 17, 2017
Simultaneously achieving nutrition, sustainability and flavor is a core value of today’s food industry.
Conceived from these values, UCCS introduced the Peak Blended Burger, which has been a popular nationwide meat alternative across college campuses and the U.S. alike.
The Peak Burger contains a blend of local antibiotic beef and hazel hell cremini mushroom topped with concho corn from Arkansas Valley, Pueblo jack cheese, organic arugula, roasted tomatoes, and house pickled onions.
The burger has been served at Clyde’s as a healthy alternative for students, faculty and staff.
“The Peak Burger at Clyde’s is a delicious meal for those who want to live a healthier lifestyle without eating something tasteless. I was super excited to see this burger at Clyde’s and hope it stays.”, said freshman biochemistry major Ciara Walker.
The burger is one of the top sellers at Clyde’s due to its taste, according to Polly Knutson, marketing manager for Dining and Hospitality Services.
“I love this burger, and I’m not just saying that,” said Knutson. “A combination of the local fresh ingredients with the antibiotic -free beef created an explosion of flavor that is wonderful.”
The burger is part of the Blended Burger Project, which allows campuses across the nation to compete for the best blended burger. The project is designed to encourage chefs to create healthy and sustainable burgers while setting an example about the future of “blended” food.
The James Beard Foundation, an organization that creates food programs and initiatives for chefs across the U.S., created the project.
Students can vote once every 24 hours for the Peak Burger until Dec. 15 and enter to win a grand prize of $1,000, or one of 10 $100 prizes.
UCCS placed in No. 1 but has dropped to No. 2 in the competition, according to Knuston.
Through its Impact Programs, JBF has become more involved in the health and sustainability of the food system over the last seven years.
For more information and to vote, visit jamesbeard.org.