The Psychedelic Phish Burger

A blend of Local Florida Caught Cobia, Scottish Salmon and roasted cremini
mushrooms, hoisin sauce, ginger, and garlic, coated in a tuxedo sesame and panko
crust, topped with sweet soy mayo, pickled shitake mushrooms and cucumber with
arugula on a porcini mushroom dusted brioche bun served with fresh wonton chips

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and vote for Pompano Grill as your favorite burger!

Learn about the Blended Burger Project™, a summer competition among restaurants nationwide to menu and serve a better burger that blends mushrooms with meat. Sign up and join Stephanie Izard, Top Chef, James Beard Award Winner, Executive Chef & Owner at Girl & The Goat, Little Goat, and Duck Duck Goat, in this important initiative.