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Pechanga chef enters James Beard Foundation Burger Contest, shows off multifaceted benefits of local mushrooms

 

Last updated 6/7/2019 at 12:22am

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The Psycho-Deli Burger offered at The Lobby Bar & Grill at Pechanga features 30% shitake and trumpet mushrooms, 70% ground chuck and short ribs, beef belly pastrami, Cotswold pub cheese, local microgreens, homemade pickles and sauerkraut on a brioche bun.

TEMECULA – With ingredients including locally raised beef, Cotswold pub cheese, homemade aioli, pickles and Brussels sprout sauerkraut, beef belly pastrami, San Diego-grown microgreens, fresh brioche bun and Escondido-grown king trumpet and shitake mushrooms, diners at Pechanga Resort Casino can tell Chef Jose Mendoza likes community in his food. These components make up Mendoza's new Psycho-Deli Burger which can be found on the Lobby Bar & Grill's menu for $16.

Mendoza, the head chef of the Lobby Bar & Grill at Pechanga Resort Casino, is one of 266 United States chefs with spec...



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