GREENSBORO, N.C. -- The chef at 1618 Downtown has created a new burger made of mostly duck and mushrooms.

• It's all part of the James Beard Foundation's “Blended Burger Project”
• The project requires the burger to be at least 25 percent mushrooms because they require lower water, energy, and land space than beef and other protein
• The five winning chefs will get to cook at the historic James Beard House in New York City and Culpepper said for him that's like winning a Michelin star and he has his team to thank

It's all part of the James Beard Foundation's “Blended Burger Project”, which requires the burger to be at least 25 percent mushrooms because they require lower water, energy, and land space than beef and other proteins.

This project is all about sustainability in food practices.

The five winning chefs will get to cook at the historic James Beard House in New York City and Culpepper said for him that's like winning a Michelin star and he has his team to thank.

“It's just the fact that we got there and by we, I obviously can't do this by myself, so the entire team that we have back here is really what makes that burger happen,” emphasized Culpepper.

You can vote online for the winning burger through July 31 on their website.