THE (NEW) ALL-AMERICAN BURGER

The turning point for the humble American burger came at the hands of a Frenchman.

Kicking convention to the curb in 2001, Daniel Boulud created a version with all the hallmarks of fine dining: short ribs braised in wine, foie gras, black truffle and root vegetable mirepoix wrapped in ground sirloin. Topped with a house-made bun, toasted Parmesan, horseradish mayonnaise, tomato, tomato confit and frisée, his burger at DB Bistro Moderne in New York launched with a $27 price tag, but everyone had to try it.

Boulud made it not just de rigueur, but nearly mandatory for restaurants at all price points to have at least one signature burger. Even the elegant Villa at the J. Paul Getty Museum in Los Angeles boasts a burger topped with caramelized bacon, wild mushrooms, Gruyère, baby spinach and gremolata aioli.

Most importantly, Boulud’s DB Burger challenged chefs to use top-quality ingredients and to rethink all elements of a burger. The improvement in quality resonates with the “farm to table” movement, as many restaurants proudly name their meat purveyor on their menu. New York City’s Amsterdam Tavern and Michael Symon’s B Spot Burgers in Cleveland call out Pat La Frieda on the menu, for the purveyor’s custom blend beef.

Today, the possibilities seem so infinite that even the most creative culinary mind can reach burnout. Many gastropubs, taverns and burger joints now invite customers to design burgers, like Milwaukee Burger Co. in Eau Claire, Wis., which lets patrons create a new burger each month. Recent winner Anna Chaplin’s creation topped a burger patty with ham sautéed in brown sugar and butter, plus pineapple, jalapeño slices, raw onion and mustardy mayo.

BURGER CONSUMPTION TRENDING UP

Burgers are a quintessential American food. The simplicity of the burger’s ingredients makes it an eternal comfort food, yet the same simplicity lends itself to countless variations. With the rise of fast casual “better burger” restaurant concepts, and the expansion of burger menus across limited-service and full-service restaurant segments, we’re living in a golden age of burger innovation.

Burger consumption is up considerably, with nearly half of today’s consumers saying they eat a burger at least once a week, compared with fewer than four out of 10 two years ago. This growth is seen across all restaurant segments. Out of all of the top entrée categories, burgers were represented by the greatest number of new items.

Quick-service value menus are certainly a big part of this increase in burger consumption. But the specialty burger craze has also driven growth despite – or perhaps even because of – the higher prices these burgers command. Fast food restaurants have begun to respond to the growing demand for premium burgers.

THE NEW AMERICAN BURGER

Enter the New American Burger. This is the same old All-American Burger we’ve been consuming for decades, but with a little bit more consideration given to nutrition, variation in ingredients and toppings. The All-American Burger has always been a mouthwatering combination of a juicy beef patty, a slice of oozy cheese and a simple white bun. The New American Burger, on the other hand, might have a multigrain or brioche bun, juicy heirloom tomatoes and different selections of greens like arugula or kale. It could boast crumbled feta and a delicate vinaigrette, or there might sit perfectly roasted peppers on a plant-based patty. The New American Burger breaks the burger mold, and opens up a whole new world for this American staple.

Let’s take a look at trends in all the components of a burger – protein, toppings and breads.

ALL-AMERICAN BURGER INGREDIENTS

START WITH: 1. TOP-QUALITY MEAT

Some 74 percent of consumers say meat quality and taste are the most important parts of a burger, according to food industry consulting and research firm Technomic.  As such, meat trends include new attention to premium proteins. Consumers largely associate “premium” burgers with a high-quality cut and type of meat. Opportunities exist for operators to convey a higher-quality offering through the use of Angus beef. For instance, Beef ‘O’ Brady’s recently added a line of Black Angus Burgers, seasoned with kosher salt and black pepper, and served on a toasted brioche bun.

There’s growing interest in burgers perceived as more healthful, including those that use turkey or a veggie burger as the foundation. Winking Lizard Tavern, for instance, unveiled Mini Tuscan Turkey Burgers with chopped spinach and Muenster cheese.

Lately, operators are showcasing depth of flavor for burgers with stuffed preparations. The Capital Grille’s Signature Cheeseburger features chopped sirloin beef that has been blended with smoked bacon and sweet onions before being grilled to order. Timber Lodge Steakhouse offers burgers stuffed with bleu cheese.

Blended meat can also have an enormous impact on the flavor, texture and popularity of burgers. So, what’s the optimal blend of meats and balance of lean to fat?

That’s up for debate. Slater’s 50/50 in Anaheim Hills, Calif., takes its name from its signature blend of equal parts ground beef and ground bacon, while New York City’s Rare Bar & Grill includes ground rib-eye. The burger supplied by Pat La Frieda & Son to Bistro Vivant in McLean, Va., is a mix of two parts beef chuck, one part brisket and one part boneless short rib.

2. CHEESE

Cheeses can help differentiate burger offerings by highlighting flavor and artisan appeal. The most commonly offered cheese on burgers at limited-service restaurants is American, but cheddar is by far the most popular in the full-service segment. The Counter’s Old School Burger defines retro appeal with one-third pound of beef, topped with Tillamook cheddar, lettuce, tomato, onion, pickles and relish.

Specialty bleu and goat cheeses can add sharpness or a premium quality, while nacho, pepper jack, mozzarella and feta cheeses can help operators position globally inspired burgers on the menu. Chevy’s new El Mexi Burger is a seasoned burger with green chile peppers, avocado and jalapeño jack cheese, served in a grilled flour tortilla instead of a bun. Bar Louie menus a Greek Burger, with tzatziki sauce, spinach, tomato, onion, cucumber, goat cheese and an olive mix.

3. TOPPINGS

Toppings also tend toward the classics – tomato, lettuce, onion and pickle are most widely preferred and menued. Up-and-coming toppings that signal global flavor influences like avocado, guacamole and pineapple may not be as prevalent, but are a menu trend to watch for. And bacon is a crowd pleaser whenever it’s offered.

Top TOPPINGS

46% of consumers like bacon on a burger

54% of consumers like raw onion on a burger

66% of consumers like tomato on a burger

68% of consumers like lettuce on a burger

Source: National Cattlemen's Beef Association Study

4. CONDIMENTS: INTRODUCE EVEN GREATER FLAVOR

Condiments provide another adaptable platform for operators and suppliers to experiment with flavor. Garlic, chipotle, tomato, herbal ingredients and hot sauces can be mixed into mayonnaise to up the flavor ante for burgers. Mustard is another standard condiment available in many varieties.

5. FLAVORFUL BUNS: DISCOVER NEW WAYS TO
WRAP YOUR CREATION

Breads are another often-overlooked platform for adding flavor, texture and premium appeal to burgers. Sesame seed buns and whole wheat buns are the top choice for limited-service restaurant and full-service restaurant burgers.

More females than males prefer wheat buns, likely because women perceive this option to be healthier than other types of bread. Fuddruckers launched a healthier options program to attract more female guests and health-conscious diners, including Lite Burgers served on whole wheat buns; and burgers can be ordered with ostrich, buffalo, turkey, veggie or salmon patties.

Premium positioning for burger breads can be seen in the growing use of pretzel and sourdough breads, and, to a lesser extent, challah, ciabatta and rye.

We can help you get started

US Foods^® can supply the meats, cheese, toppings, condiments, breads – and expertise – to make burgers truly special. Exclusive brands include Stock Yards^®, Cattlemen’s Selection^® and Patuxent Farms^® meats; Glenview Farms^® and Roseli^® cheeses; Cross Valley Farms^® produce, such as lettuce and tomatoes; Monarch^® condiments and pickles; and Hilltop Hearth^® buns and breads. For more information, contact your US Foods representative.