4 Burger Trends to Power your Next Signature Dish

TREND #2: FLAVOR STACKING

Increasingly, chefs and restaurants are taking the most impactful flavor trends and piling them all on top of a burger.

ON THE MENU: Mesquite Butter Bacon Cheeseburger, Sonic Drive-In

Rich layers of flavor upon flavor are stacked in the Mesquite Butter Bacon Cheeseburger, a recent limited time offer at Sonic Drive-In. The Southwestern-style burger is made by first searing a beef patty with smoky, creamy mesquite butter and glazing it with barbecue sauce. It is then topped with crispy bacon, two slices of melted American cheese, lettuce, grilled onion and pickles, and served on a toasted brioche bun.

They say butter makes everything better, and when it comes to burgers, chefs and burger connoisseurs concur.

TREND #3: TOP SHELF TOPPINGS

With nearly 20% of Gen Zers saying toppings are the most important component of a burger—compared to just 13% of the overall population—it’s a no-brainer to top burgers with exceptional ingredients sourced from local purveyors, artisans and growers.

ON THE MENU: Wagyu Sirloin Burger, Gordon Ramsay Burger

Perhaps the most extravagant burger launch of late comes from celebrity chef Gordon Ramsay, who is offering a new burger for $106 at his eponymous burger restaurant inside Harrod’s department store in London. The burger features a Wagyu sirloin beef patty topped with truffle pecorino cheese, fresh black truffles, mayonnaise and Cep mushrooms. Part of what makes the burger work is the combination of Ramsay’s celebrity status—he’s the ultimate buzzmaker—but also the fact that he champions top-shelf ingredients sourced from local providers, artisans and growers.

TREND #4: NEXT LEVEL AIOLI

Ketchup is still king when it comes to burger condiments, but other creative condiments are squeezing their way in. Aïoli—the traditional emulsified garlic and oil condiment—is proliferating on burgers, and next-level versions, such as harissa aïoli, are fast-emerging, according to Datassential.

ON THE MENU: French Bistro Burger, MOOYAH Burgers and Fries

Last spring, fast-casual better-burger chain MOOYAH Burgers and Fries invited still-stuck-at-home consumers to “travel” to France with its French-inspired Bistro Burger limited time offer. Part of the chain’s #ouiloveit campaign, the burger featured a quarter pound of certified Angus beef topped with melted provolone cheese, spring mix lettuce and—most importantly—a creamy aïoli with herbes de Provence and lavender syrup.

Anything is fair game when it comes to condiments—think chimichurri, hummus, even sesame ginger dressing.

Finally, when done well, burger LTOs not only build buzz and bring back existing customers, they can also attract consumers who will buy other menu items, and, ultimately, come back again and again. Yet, to menu burgers well, many operators are discovering they don’t need to hire a celebrity chef, be a major chain or have access to a well-resourced R&D department.

To get even more insights from our entree burger study and receive our recipe recommendations for enticing, well-presented and flavorful burgers, you can explore our resources in the link below!