2014 Burger Brackets Voting is Over

Congratulations to champion Burgatory! Thank you for casting a record 149,789 votes and thank you to A.1. Steak Sauce for making this year’s competition possible.

Add Value to Menus with Wisconsin Cheese

When you turn your cheese- burgers into Wisconsin Cheeseburgers, you’re not just adding extra flavor, you’re adding the prestige of award-winning quality. Quality your customers will pay a premium for. Click on the logo above or the burger below to visit the recipe page. Try a new Wisconsin Cheeseburger recipe today!

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Wendy’s, Jack Ready Spring Chicken Menus

Wendy’s celebrates spring by continuing its romance with nontraditional burger buns. Later this month it will introduce nationally a Tuscan Chicken on Ciabatta sandwich that it tested last year. Wendy’s favorite cheese, Asiago, is back for the Tuscan sandwich, where it will be coupled with spring mix, tomatoes and garlic aïoli.

Jack in the Box [...]

Burger Fan Visits Every Pal’s in One Day

Talk about the bond between a brand and its buyer and this is what you mean. Joshua Baxter is a native of Kingsport, Tenn., but moved to Seattle six years ago. One of the things he says he misses most is Pal’s Sudden Service, the 57-year-old, double-drive-thru burger chain that’s headquartered in Kingsport.


Epic Burger’s Simple Plan

“Simple isn’t easy,” David Friedman says of Epic Burger, his seven-location “better burger” chain in Chicago. Unlike many competitors and against the current in the category, Epic’s menu is small: beef and turkey burgers that can be singles or doubles; chicken and Portobello mushroom burgers; a bunless burger for carbophobes and a grilled cheese sandwich. [...]

Michael Symon’s Fat Doug Wins Burger Bash

Michael Symon’s Fat Doug

Brad Halsten’s Blackened Sabbath

Perhaps it’s the slaw. Or the signature ShaSha Sauce. Or that the patty is made with equal parts ground sirloin, brisket and short rib that’s grilled and topped with pastrami, Swiss, that Napa cabbage slaw and that vinegary sauce. All those elements make up the [...]

Are Burgers Behind the Buffalo Sauce Surge?

We ate 1.25 billion chicken wings during Super Bowl XVIII, a good portion of them with spicy Buffalo sauce, no doubt. The same was true of the 13.5 billion wings the National Chicken Council estimated Americans ate in 2012.

Source: Mintel Menu Insights

Buffalo sauce has been with us for years and it seems [...]

Burgers of the Month for January 2014

Jake Melnick’s Patty Melt

The best way to start a new year is with fresh burger ideas, and there are a slew of them here. Several of our old favorites appear to have slept late and not announced their specials yet but that just means we can spotlight some first-time contributors that we hope [...]

2014 Burger Trends Forecast: Freshness & Loyalty

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 [...]

Year of the Bun: A Retrospective

A year ago, BurgerBusiness forecast that 2013 would be the “Year of the Bun.” As explained then, focusing on the bun would be “an opportunity to expand customer customization choices for a burger menu (always good), add gluten-free alternatives (responsible) and direct attention to the better bun if that better burger needs to shrink a [...]