Signature Series: Burgers

Operators share the burgers that keep customers coming back for more.

Smoked Cheddar Cheeseburger
Michigan State University, East Lansing

When Kurt Kwiatkowski, corporate chef of Culinary Services at MSU, set out to create a signature item for the department's new Eat at State ON THE GO food truck, he quickly decided he wanted an item that showcased the campus's commitment to local products.

"That led me to our MSU beef," Kwiatkowski says. "At first, it was going to be a bacon cheeseburger, but I started playing around with the cheeses from our campus dairy and I fell in love with the smoked cheddar."

Kwiatkowski says the smoked cheddar was too strong on its own, so he decided to cut it with a tradition sharp cheddar, also from the campus dairy. The burger also features product from the campus organic farm, when in season, as well as a bun from a local bakery.

"The nice thing is you get a little bit of the carmelization of the meat, which gives a really nice meat flavor. Then you get the smoky sensation from that cheddar, the crunch of the lettuce, the acid of the tomatoes and the bite from the red onion. It all just plays really nice together. People have told me it's the best burger they've ever had. I’d say about 40% of our truck sales is the burger."

See full recipe

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources