Blended Burger Arrives at Restaurant Chain Bareburger will introduce the "50CUT Burger" across all its locations beginning June 15, marking the first national restaurant debut for JOYN Foods' mushroom-beef blend ingredient. The burger combines high-quality beef with a roasted mushroom blend designed to reduce environmental impact while maintaining flavor and texture.

Proven Track Record Beyond Foodservice 50CUT has already been deployed in K-12 school nutrition programs, sports stadiums, hotels, and corporate dining across more than 100 locations. The ingredient has achieved 95% operator retention and is growing double-digit month over month, according to Shalom Daniel, founder and CEO of JOYN Foods. "This is not about replacing the burger. It's about making the burger better," Daniel said. "Consumers want food that feels more thoughtful and health-aligned, but they still want something delicious and satisfying. Bareburger was the perfect partner because they've always believed burgers can be both indulgent and intentional."

Partnership Reflects Protein Shift The collaboration aligns with Bareburger's emphasis on responsibly sourced ingredients and sustainability. Euripides Pelekanos, CEO and co-founder of Bareburger, said the partnership "allows us to introduce something innovative and incredibly flavorful that aligns with where food culture is heading." Chef Misha Levin, who helped develop the burger, noted: "The burger is incredibly juicy, rich, and satisfying, exactly what you want from a great burger. The roasted mushroom blend adds amazing umami and texture, and I love how this blended burger brings sustainability to something people already crave." 50CUT is designed to lower costs and reduce environmental impact by up to 50% compared to all-beef patties, according to the companies.

Why It Matters

Operators increasingly face pressure to balance nutrition, sustainability, and consumer demand for indulgent food. 50CUT's performance in non-traditional foodservice channels—with high retention rates—suggests blended proteins may gain traction in QSR and casual dining if mainstream consumers accept the format. Bareburger's scale gives the ingredient broader visibility in the restaurant industry.

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Written by FBM Publications Editors