During the burger’s century-long mainstay on menus, its makeup has stayed relatively the same – save for the toppings. Throughout time, burger toppings have evolved to meet the preferences and temptations of customers. While some have had a long reign, others were dismissed faster than you could say “canned beets.” Here’s a look at how toppings have changed throughout the years.
The world of food seems to change at a rapid pace, especially so over the past few years. But while toppings and styles come and go, the burger itself remains a favorite year after year. Here’s what dining preferences look like for 2023 around this menu staple. Beef Burgers are Still a Favorite The American
When you think of burgers, you’re quick to think of classic and crunchy pickles. But while it’s not a new style of topping for burgers, pickled or fermented veggies are becoming more popular.1 And there are lots of reasons why chefs are using them more often today—both to sustain a menu and enhance it. Pickling
It seems like all areas of foodservice have been feeling the heat for the past two years. So what does this mean specifically for burgers? To get an idea, we spoke with Chef Bradley Borchardt, Cargill Senior Corporate Chef of Innovation and Strategy, for his insight into the state of burgers. PANDEMIC PALATES Early in
ANCIENT TIMES — THE FIRST BITE Way back in the day, Ancient Egyptians were known to eat ground meat1 while doing Egyptian things, like building pyramids and being really into cats. 1100s — MONGOL GROUND LAMB As Genghis Khan and the Mongols rode on horseback conquering basically everything, they needed easy-to-eat foods that didn’t require
“The burger brings people back to happy times – it’s nostalgic, comforting,” explains Chef Bradley Borchardt, Cargill Senior Corporate Chef of Innovation and Strategy, “it’s the closest thing the U.S. has to a staple food.” It was loved before the pandemic, needed during the pandemic, and will never play itself out … it’s an iconic,
The health halo is important Attributes such as “natural,” “organic” and “fresh” are increasingly important to health-conscious consumers. According to Bonnie, Riggs, restaurant industry analyst at The NPD Group, the industry is “definitely seeing a health movement, not a fad.”** So, try offering your signature burger “naked,” and served in a romaine lettuce wrap instead
Source grind and flavor aren’t the only factors that differentiate one patty from the next. Other factors, such as scoring, shape and size are important considerations when choosing a patty, as they affect cook time and presentation. Here’s what you should know so you can make informed decisions.
A little unsure as to the meaning of some of the terms thrown around in the beef world? Read on for some meaty definitions:
Q. Can I cook a burger to a customer’s desired doneness? A. For the safety of your operation and your patrons, Cargill follows the USDA recommendation to cook burger patties to an internal temperature of 160°F to kill most harmful bacteria. Use a calibrated meat thermometer to check the patty’s temperature in multiple locations to
