2. Toppings go global
Half of consumers say a variety of toppings is important when seeking out burgers. At Michigan State University in East Lansing, Mich., Corporate Executive Chef Kurt Kwiatkowski says students’ burger preferences have evolved to include toppings like chile aioli and cucumber on a Thai burger, or the Hawaiian-themed Big Kahuna Burger, which features pineapple, Spam, teriyaki glaze, an over-easy egg and onion straws. “Their palates have become much more global, and they are willing to step outside the box to try different toppings and ingredients,” he says.
The burger options are just as diverse at Emporia Presbyterian Manor, a senior living community in Kansas. “We create our hand-crafted burgers for catering per client request,” says Johny Patwary, director of dining services. “We have served [an] all-beef hamburger topped with pickled onion chutney and smoked goat cheese, [and] a beef-and-turkey-blend burger stuffed with over-easy egg, dressed with avocado honey aioli.” Patwary says his residents “are more than willing to try a new flavor profile.”