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Slater’s 50/50 has been upfront about being over-the-top since Scott Slater and Chef Brad Lyons opened the first in Anaheim Hills, Calif., in 2009. Known for its 50/50 burger patty made from equal parts ground beef and ground bacon and for its 100 beer taps, Slater’s 50/50 is nationally recognized for its creative Burgers of [...]

As BurgerBusiness.com reported  last week, McDonald’s has removed its Angus Third Pounders. As this site also reported, new Quarter Pounder burgers will fill the void. In an exclusive interview with BurgerBusiness.com today, Greg Watson, SVP of McDonald’s USA’s Menu Innovation Team, detailed the plan, which involves converting two of the 5.33-oz.-patty Angus builds to 4-oz.-patty [...]

Smashburger disproved the notion that a brand couldn’t be both local and national when it created special burgers for each of the markets or regions in which it operates. For example, in Costa Rica, where its first store opened on Dec. 1, Smashburger devised a burger topped with local favorites chorizo, grilled Turrialba cheese, refried [...]

 Dave Prokupek, chairman and CEO of Smashburger, says he expects a shakeout among fast-casual “better burger” concepts with two or three brands emerging as national players. Smashburger will be one of them, he says.      The Denver-based chain intends to be a global power, having announced its first two overseas development deals this month. One [...]

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 [...]

Richard Blais gained notoriety as the faux-hawked favorite on Season 4 of “Top Chef.” Now he’s best known as chef-proprietor of Atlanta’s Flip Burger Boutique, where almost everything—from ossobuco to Korean barbecue to country-fried steak—can be inspiration for a new-age burger on one of the burger world’s most interesting menus.     But Flip—which opened in December 2008—is [...]

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 [...]