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

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources