2. Kale
Growth: 20%
Operators are tapping into the consumer interest built from salads and sides to add kale to burgers. “Today, we see healthy ingredients migrate across [the menu],” says Darren Tristano, president of Technomic. “In growing instances, kale is replacing lettuce and providing consumers with yet another customizable topping.” Another way it’s being used: to create wraps for bunless burgers.
Where it’s trending:
- Duffy’s Sports Grill—Quinoa mushroom kale veggie burger
- The Mansion Restaurant (Dallas)—Prime burger with cheddar, confit tomato and kale