Recipe report: Burgers

burger to go

The majority of consumers (57%) eat a burger at least weekly, according to Technomic’s Burger Consumer Trend Report. The report also points out that burger purchases are overwhelmingly driven by cravings. So how do you make a burger craveable? Start with quality ingredients and add signature touches, like these recipes do here. 

The Yo Burger with Fontina

michael symon yo burger

Pickled red onions, housemade spicy ketchup and a meat patty that combines equal parts ground brisket, short rib and sirloin set this burger apart. Celebrity chef Symon further signaturizes the burger by topping it with fontina cheese and Italian salami.

Click here for the recipe.

Colorado Lamb Sliders with Onion Confit and Mustard Crema

lamb sliders

Consumers are looking beyond beef in burger meat options, with 17% saying they would consider ordering a lamb burger, according to Technomic’s Burger Consumer Trend Report. At Sweet Basil restaurant, chef Anders forms ground lamb into slider-size patties, then tops the grilled mini-burgers with two onion preparations, mustard sauce and pickles.

Click here for the recipe.

Boom Bar Burger

bareburger blended burger

Blended burgers, which combine ground meat with chopped mushrooms, are gaining in popularity as plant-forward eating continues to trend. At Bareburger, a growing better-burger concept, chef Levin mixes ground boar with fresh oyster mushrooms and white mushrooms, seasoning the blend with ginger and tamari for an Asian accent. A topping of crispy mustard greens, Sriracha vinaigrette and pickled red onions completes the build.

Click here for the recipe.

Meat and Potatoes Sliders

meat potato burger

For customers who want their potatoes on the burger—not piled off to the side—the Easy Slider food truck is the place to go. Chef Perrini tops beef sliders with thin wedges of crisp baked potatoes, then treats them to classic garnishes of sour cream, grated cheese, chives and cooked bacon.

Click here for the recipe.

Avalon Burger

avalon burger

Burgers made of bison meat have been a menu signature at Ted’s Montana Grill since it was founded 15 years ago. The Avalon burger, one of the chain’s best sellers, blends sweet and salty flavors with a hint of pepper. The sweetness comes from onions that have been caramelized with bacon, while blue cheese and melted Gruyere lend a salty edge to the recipe. Housemade roasted garlic aioli and crisp arugula complete the layering of flavors and texture.

Click here for the recipe.

More From FoodService Director

Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

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According to The Hartman Group's 2017 Out of Home...

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