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December again, and it’s time once again for reflection. I’ll say that 2010 was an even better burger year than 2009 if only because last year’s mini-burger fad has floated downstream. Bye. This year, the economy and the burger business showed some improvement. As forecast last year, patty melts have popped up everywhere. Next year, [...]

Competing with the big burger chains “can be like battling the Mafia,” says Spike Mendelsohn, chef-owner of Washington. D.C.’s Good Stuff Eatery, which is itself about to become a chain. Spike isn’t suggesting McDonald’s or Burger King want him to sleep with the fishes, “it’s just that they’re so powerful and they’ve given burgers a [...]

Last month, BurgerBusiness reviewed “Burger Bar,” Hubert Keller’s new cookbook that collects recipes from his innovative Burger Bar restaurant in Mandalay Bay resort-casino in Las Vegas. His restaurants and his cookbook are generating so much industry buzz  that we called on the French-born chef to relate the story of his transformation from fine-dining master chef [...]

Hubert Keller admits that he had eaten maybe three hamburgers before he and fellow chef Laurent Pillard agreed in 2004 to create the Burger Bar restaurant in Las Vegas’ Mandalay Bay Hotel & Casino. But the unlikely combination of the French-born chefs and the iconic American food has turned out just fine. Keller brings a spritely European [...]