Richard Blais’ Earth & Turf Burger, served at the Flip Burger Boutique in Atlanta, is 50 percent beef, 50 percent mushroom.

A research study led by Amy Myrdal Miller, director of programs and culinary nutrition for the CIA, found that mushrooms can make a nutritious substitute for beef without compromising on taste. Miller had 147 adults sample burgers made with varying combinations of beef and mushrooms and found that a 50-50 blend was ideal. “Mushrooms seem to generate a natural umami (Goddess says umami is a category of taste in food) reaction that makes everything in a dish taste even better than they do on their own,” said Bob Okura, executive corporate chef and head of culinary development at The Cheesecake Factory. National Public Radio/The Salt blog (11/5).