Beyond the Basic Burger

BUILDING BIGGER FLAVOR

Creative toppings are also revolutionizing burgers, adding excitement to classic burgers or taking diners on flavor adventures. Shane Maack, senior executive chef, Gilroy Foods & Flavors, sees a decided trend in upscale ingredients on burgers, such as bacon. He’s spotting thick-cut, peppered and applewood-smoked bacon in both QSR and casual-dining chains. Fleming’s Prime Steakhouse & Wine Bar offers a Prime Burger with Cheddar cheese and peppered bacon, while The Capital Grille’s Signature Cheeseburger consists of “chopped sirloin burger blended with sweet onions, smoked bacon and Havarti cheese.”

In Jan. 2010, Hard Rock Café rolled out four new Certified Angus Beef burgers. The Grilled Granny Smith Apple & Provolone Burger is topped with grilled Granny Smith apples slices, caramelized onions, crisp bacon and melted Provolone cheese. The California Burger features fresh cucumber slices in addition to guacamole, tomato and Monterey Jack cheese. “Guests like the crisp texture of the apple and cucumbers, which brings a nice contrast to the burger,” says Mike Winkler, senior director of research and development, Hard Rock International. In his opinion, the burger that most feels like 2010 is the new Mediterranean burger with house-made tzatziki sauce, feta, black olives, capers, red onion and peperoncini peppers.

Goat cheese is another new burger cheese, and one affiliated with California. The Cheesecake Factory introduced six new designer burgers in Feb. 2010, including The Sonoma Burger with arugula, goat cheese, oven-roasted tomato salad and a layer of mushrooms cooked with fresh herbs.

GOING GLOBAL

Some of the most-creative burgers are globally flavored. “People aren’t afraid to add more flavor to their burgers,” says Reardon. “There’s an arsenal of global flavors being applied to burgers.”