Signature Series: Burgers

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

Tuscan Margherita Burger
University of Kentucky, Lexington

At the University of Kentucky, the burger program is be reimagined in light of a construction projects, says Scott Kohn, executive chef/assistant director. However, he says the department is considering moving the program to its new butcher shop.

"We've been experimenting with our aged beef," Kohn says. "We age the animals for three weeks before we start processing them. The ground beef is aged and top quality."

For this burger, the ingredients take their cue from a Margherita pizza. The burger features mozzarella, red sauce, fresh basil and a balsamic mayo. 

See full recipe 

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With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

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