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

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

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