Mason’s Grill on Jefferson Highway is known for its brunch with build-your-own bloody marys and bottomless mimosas, but lately, the eatery has grown its menu with burger battles. Each week, diners vote on their favorite of two burgers crafted by Mason’s chefs.
Now, one of the restaurant’s latest creations will represent Baton Rouge at the annual James Beard Blended Burger Project competition. Mason’s Grill owner Mike Alfandre says this is the first year he has been asked to join the nearly 300 restaurants competing nationwide.
Alfandre describes Mason’s competition entry as a New Orleans barbecue burger made with 25% mushrooms and 75% beef. It’s topped with fried Louisiana Gulf shrimp and mushrooms cooked in a barbecue butter. Alfandre says the team wanted to use local flavors.
“The butter is great because the mushrooms just soak up whatever flavors you add to them, and the Louisiana fish fry we use for the shrimp does the same thing,” Alfandre says. “The whole burger is full of classic Louisiana spice.”