Building Burgers

Hamburgers have been an important part of the American restaurant industry for many years. Usually, they are equated with fast food restaurants where they dominate menus. However, hamburgers can be found at almost any price point, including some specialty burgers made with premium ingredients which can cost literally hundreds of dollars. (These are usually made with Wagyu beef and lots of truffles.)

In 2009, 39% of people surveyed said that they ate a burger at least once a week. Today, that number has climbed to 48%. In order to meet this demand (and in turn, fuel it), restaurants are stepping up their game when it comes to creating new and exciting choices for their burger aficionados.

The Meat

The most important part of the hamburger, most people will tell you, is the meat. It should bring the most flavor to the dish, and everything else should complement the texture and taste of the meat. No longer will consumers settle for questionable meat products – they want fresh ground, quality beef, and that is exactly what many restaurants are offering.

If you walk into a casual dining establishment with a burger on the menu, you are likely to find a patty made with a special, top secret blend of chuck and spices. That blend usually makes the difference between a mediocre recipe and an award winning hamburger. Whatever the outcome of the rest of the burger, the meat has to be perfectly seasoned and cooked.

The Toppings

Because hamburgers are enjoyed by so many different people, you are sure to find some disagreement about what a hamburger should hold. The most widely favored toppings are probably the classics: American cheese, tomato, lettuce, and maybe some onion and pickles.

However, some more exciting flavors are showing up on burger menus across the country and consumers are taking notice. Avocado, for instance, is a popular new burger topping, and adding a fried egg is an option that many find enjoyable. Also, many restaurants have developed their own sauce to replace traditional condiments like mayonnaise and mustard.

Essentially, the more choices there are for guests to pile on their burgers, the better. (Some burgers that seem to have been created just to beat the record for “most expensive burger” have toppings like lobster, caviar, and cheese melted with champagne steam.)

Whether customers want their burgers topped with classics like bacon and cheese or smothered in caramelized onions and mushrooms, restaurants are stepping up to the plate with exciting, creative options.

The Bun

While the meat and the toppings are definitely the stars of the show, the bun holds it all together and should be able to stand up next to the rest of the burger with pride. This is why many restaurants have begun baking their own buns and advertising them aggressively. Customers are drawn to the “homemade” feel, and the more unique a brand can make their burger, the better. Even some of those who do not make their buns in-house have bread delivered fresh daily from a local bakery, so guests still appreciate the handmade quality of the product.

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One Response to “Building Burgers”

  1. Ernestina Says:

    Hello, all the time i used to check website posts here early in the break of day, as i like to gain knowledge of more and

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