Sep 06

Crafting a tip top burger

Did you know that Americans average more than one burger a week?! That’s a lot of orders, so how do you make sure your burger is what they’re getting? Read on for some recent data on burger trends, along with tips and strategies for burger supremacy… 

Americans eat an average of 60 burgers per year – more than one a week! The appeal and demand is undeniable, but how do you keep your burger at the top of the “craveable” pile? Just using a premium meat like grassfed beef or Australian lamb is a great start. We also had a squizz (aka a look) at some recent data on burger trends, along with this excellent article in Flavor & the Menu for some tips and strategies for burger supremacy… 

top growing flavors / sauces

One of the most unexpected on the list was soy sauce – it makes great sense as an umami-flavor builder and the surging popularity of Asian flavors, but who’d have thought it would be tops on burgers?  

See it here in the “kimono burger” with Australian lamb, and it all comes together… 

Aïoli’s are definitely having a moment in the burger space. Back of house, they can be as simple to prep as mayo +1, and the possibilities are endless. Herbaceous aïoli with pesto; spicy with chipotle, sriracha, curry, or gochujiang; or earthy/nutty with tahini, black garlic, or brown butter aïoli.   

This madras-curry lamb slider uses a mojito-yogurt in the aïoli role, and these herbed lamb sliders from Chef Paul Kirk use a basil-mint aïoli to similar cooling effect. Nice one!  

All manner of jams are popping up on burgers, too – from tomato to bacon, or onion. Housemade tends to be the norm, but more commercial options are on the market these days. Whiskey bacon & fig jam anyone?  

Lastly, as Aussies we HAVE to say something about the top growing burger ingredient…beets! Long a part of the traditional Aussie burger build “with the lot” beets are due to get the attention of North American consumers. Their earthy flavor and pop of color works great in a burger build!  

Our Chef Adam did up this slider version of the classic, using lacto-fermented beets in a relish for even more un-beetable appeal.  

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