🥕🍓🥒  Orders placed today are available the week of January 31st. 🥕🍓🥒

Blended Beef and Mushroom Sliders (Add-On)

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Weekly Subscription:

Delivered and billed weekly. You can skip, cancel, or modify your order at any time.

How Do Subscriptions Work?

Happy Valley Meat's grass-fed, grain-finished Pennsylvania beef is blended with ugly but delicious Pennsylvania-grown mushrooms that retailers won’t take. These siders come fully cooked and ready to please! Can be heated up from frozen or place in the fridge in the morning for use in the evening. 

Stovetop: Preheat skillet over medium heat with 1/3 cup of water. Place sliders in a skillet and add a pinch of salt. Heat on each side for approximately 3-4 minutes from frozen, 1.5-2 minutes from thawed.

Grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the grill with oil. Grill sliders on one side for approximately 2 minutes, then flip and grill for an additional 1 minute.

    • 18 oz / 6 x 3 oz patties 
    • Ships frozen 
    • 33% mushroom 88% beef
    • Shelf life:  Seven days in the fridge or up to one year frozen
    • Ingredients: Beef, White Mushrooms, Less than 2% of Toasted Oat Flour, Sea Salt, Natural Flavorings

The Problem

Americans eat 10 billion burgers annually. If 30% was replaced with mushrooms, it would save as many emissions as taking 2.3 million cars off the road; Conserve as much water as 2.6 million Americans use at home each year; and Reduce agricultural land demand by an area larger than Maryland. 

Our Food Fix

Mushrooms greatly mitigate some of the negative environmental impacts of beef. The combination of beef and mushrooms is minimally processed, especially in comparison to other highly processed plant-based alternatives and "veggie patties." 

Meet Your Farmers

Dan Honig - Happy Valley Meat

What Locals Are Saying...


Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.

Jenn de la Vega
Chef & Cookbook Author

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Billing takes place on Thursday evenings and you'll receive a weekly notification.

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