No, the “burger boom” still isn’t over. It remains vital and appealing to both consumers and entrepreneurs. Burgers are culinary survivors: They can adapt no matter where mainstream tastes flow. If Peruvian-Korean fusion cuisine or heirloom tomatoes are what strike diners’ fancies, burgers can handle them.
Victory Burger’s Kimchi/Mayo Burger: Fresh toppings, house-made sauces [...]
Here’s where we are with four trends influencing the burger business:
Sonic’s Breakfast Burritos: now with egg whites.
BLT: Bacon mania has, not surprisingly, brought a renaissance for the BLT sandwich. BLT burgers had to follow and they have. McDonald’s first tried a Quarter Pounder BLT in Japan, then moved it to Canada. [...]
Bad Daddy’s Burger Bar is featuring the Pittsburger for Father’s Day.
The question “Want fries with that?” is being replaced by “Want fries on that?” as the never-ending search for new toppings moves fries from the side to the top. Pizza Hut Canada this week introduced Cheesy Beef Poutine pan-crust pizza topped with a [...]
The Rock Bottom Restaurant & Brewery chain’s menu offers what it calls an Old Time Pub Burger that it defines as being “no-nonsense.” Menu copy says the burger is “cooked your way and topped with pickles, mayo and mustard. That’s it. Simple and delicious.”
Rock Bottom’s Pub Burger
This idea of a “pub burger” [...]
Surprisingly, none of the food/restaurant prognosticators this year is forecasting the collapse of the better-burger bubble. Instead we read that people will abandon colas, that neck meat will be all the rage and that fast-casual concepts will all add drive-thru windows. Given such guesses, what the heck, here are BurgerBusiness.com’s predictions for 2013.