Industry News | November 23, 2009

Hardee's Adding Fungi to the Menu

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Hardee’s announced its new Portobello Mushroom Melt Thickburger, a new spin on the patty melt that includes sliced Portobello mushrooms sautéed in a garlic butter sauce to the mix.

“Mushrooms on hamburgers have been a classic pairing for many years, and the patty melt has been a diner staple for even longer,” says Brad Haley, executive vice president of marketing for Hardee’s Food Systems Inc. “So, we knew we were on to something when we combined the two to create a new burger that was even yummier than either one alone. Portobello mushrooms are considered the steak of the mushroom world, so they were the ideal choice to top this delicious new 100 percent Black Angus beef Thickburger.”

The Portobello Mushroom Melt Thickburger features a third-pound of charbroiled, 100 percent Black Angus beef, topped with Portobello mushrooms sautéed in a garlic-butter sauce, caramelized grilled onions, and two slices of Swiss cheese, melted all together between toasted sourdough bread.

“Mushroom lovers can get their fix with the Portobello Mushroom Melt,” says Bart Minor, president of the Mushroom Council. “Portobello mushrooms are versatile, delicious, and part of a nutritional diet, especially for young, hungry, fun guys.”

The Portobello Mushroom Melt Thickburger will be sold at participating Hardee’s restaurants for $3.79 and is also available in a small combo for $5.79 including Natural Cut Fries and a beverage. Prices may vary by location.
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