Beyond the Basic Burger

No one, it seems, can resist the appeal and charm of the all-American hamburger. The iconic food has been headlining on our plates more than ever in the last decade, offering familiar comfort during a decade of uncertainty. With the recent recession, burgers have grown in importance and meaning, becoming a welcome and affordable indulgence, as well as a way to stretch a buck. Burgers feel “back to basics,” but for most, there is nothing basic about them.

A BURGER REVOLUTION

Burgers are in the midst of a great revolution in high-end, casual and QSR, featuring premium beef, innovative toppings or even no beef at all. We at the Center for Culinary Development (CCD) have been following this trend closely, and have observed that restaurant and R&D chefs are applying their creative powers to update burgers, making them even more premium, flavorful and global.

“The general dining public will always love burgers,” says Bob Okura, vice president of culinary development, The Cheesecake Factory, Inc. “Due to recent economic challenges, diners are refocusing on burgers, because they are affordable, accessible, satisfying and comforting.” This, in turn, motivates innovative product development. “It’s a good thing to renew our appreciation for a good burger at every level,” he says. “No one wants just a burger. They want a quality experience.”

NEW INSPIRATIONS

According to the 2009 “Top 50 Limiter-Service Hamburger Chains Restaurant Report” from Technomic, hamburger chains represent the largest and fastest-growing restaurant segment. The fast-casual world of hamburger chains is particularly dynamic. Five Guys Burger and Fries is a prime example. The Virginia-based cult burger chain was founded in 1986 and grew from five units in 2003 to 450 locations in 30 states today. Another exciting addition is that of build-your-own-burger chains, like The Counter. Diners choose every element of their burger, from bun to meat to cheese to toppings.