NEW YORK — Pat LaFrieda, third-generation butcher and chief executive officer of Pat LaFrieda Meat Purveyors, is teaming up with culinary innovator Mush Foods to co-launch a burger made from a beef and mushroom blend. The LaFrieda 50CUT Burger is made with Mush Foods’ 50CUT — a mushroom and mushroom root blend — paired with 6 oz of ground beef.

The 50-50 blend of beef balanced with equal measures of a mix of premium mushrooms like oyster, trumpet, shiitake and lion’s mane, is now available for foodservice operators nationwide.

“There is an art to a great burger, and the LaFrieda 50CUT is going to amaze burger lovers,” LaFrieda said. “It delivers on every expectation for a delicious burger while adding nutritional value and being gentler to the planet. I’m passionate about pushing boundaries and growing the business through innovation.”

Known for dry aged beef and working with small domestic farms from all around the country, LaFrieda supplies over 1,600 of the nation’s finest restaurants with prime beef and other meats, from tomahawk steaks and ribeyes to wagyu beef, burgers, lamb and chicken. LaFrieda has created over 50 custom hamburger blends.