The Dec. 2009 CCD “Emerging Global Cuisines Culinary Trend Mapping Report” profiled Peruvian, Moroccan, Korean and Japanese foods that are emerging and becoming better known. These cuisines offer a host of ideas for bringing burgers into the 21st century: Korean sauces made with ginger, soy and sesame, or kimchi garnishes; Peruvian condiments based on aji Amarillo; and Japanese miso-enhanced toppings, such as spinach or mushrooms.
One new Mediterranean burger condiment is traditional Spanish romesco sauce made from roasted red peppers and ground almonds. Toro Bravo, in Portland, OR, serves a burger with house-cured bacon, Manchego cheese and romesco. At Flip Burger Boutique, romesco ketchup graces the Chorizo Burger made with spicy pork sausage, hash browns, fried egg, Manchego cheese and smoked mayo.
Tapping into both Moroccan and Spanish flavors, Marcus Samuelsson applies his global touch to the BBQ Burger at Chicago’s Marc Burger. His house-made chunky barbecue sauce includes coffee, chipotle and harissa, a spicy North African condiment. He also and tops an organic char-broiled beef patty with smoked paprika and adds crispy applewood-smoked bacon.
Many chains offer Latin-flavored burgers topped with jalapeños, avocados and salsas. In Oct. 2009, T.G.I. Friday’s added a Big Mex Burger with roasted poblano peppers, chipotle mayo and black bean and corn pico de gallo. A second addition was the Teriyaki Bacon Burger with requisite teriyaki glaze but original additions of five-spice bacon, crispy noodles and peanut sauce.
What’s clear during this dynamic burger revolution is that product and menu developers have a world full of ways to deliver excitement and quality to the anything-but-basic burger.
Kara Nielsen is trendologist at the Center for Culinary Development, San Francisco, where she analyzes food and beverage trends, leads trend tours, and speaks on culinary trend topics.
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