Purpose/Objectives: The purpose of this study was to determine if mushroom blended recipes are an acceptable option for use in the school food program. The palatability and acceptance of mushroom-soy-beef blend burgers among school-aged children was tested. Methods: Students in grades 2 through 8 were invited to participate in a taste test. Students who volunteered tasted two burger types: regular beef and mushroom-soy-beef "blend" burgers. Burgers were served in random order and were not labeled by type. An interviewer-administered survey included measures to assess palatability and acceptability and included closed and open-ended questions. Results: Thirty-seven students participated in the taste test. The average age was 10.1 years (range: 7-13). Mean scores for acceptability and palatability were similar for both burger types. Students indicated taste as a key driver of burger preference. Applications to Child Nutrition Professionals: This study demonstrated a comparable palatability and acceptance of the blended burger and the beef burger. These data can be utilized to demonstrate the advantages to schools considering adding mushroom-blend burgers to their menus as a lower calorie, lower fat burger option.