Burgers: the latest sizzling hot trends

There will always be consumers who choose the classic burger but according to Datassential’s Burger Keynote report, increasing numbers, particularly millennials, are looking for a greater variety and seeking new options and alternatives.

And it’s not just innovative sauces, artisanal ingredients and new toppings they demand but also variation in the patty itself. Burgers everywhere tend to have the same round form but can differ greatly in bite, taste and quality. This is due to the meat mass, additional ingredients, the production process itself and cooking, which can all make or break the final eating experience.

Through the years, we have seen various generations of burger types. Each one will give the consumer a specific eating experience. But the popularity of gourmet burgers continues to grow, driven primarily by consumers’ increasing focus on quality as well as the desire for new tastes and textures.

Patties made from muscle meat, such as chuck and sirloin steak, as well as premium types of meat, including Angus and Wagyu beef, are growing in popularity. In addition, consumers are exploring different grinds that will give their gourmet burger a distinctive bite.

Flexibility is key for the modern-day processor. To take advantage of market opportunities created by changing consumer demand, a processor needs to be able to produce a variety of burger shapes and textures in various volumes. At the same time, they must have consistency and the highest quality.

Whether you are just starting out in burger processing, wanting to increase your current production volumes, or looking to diversify and create new types of burger patties, we are your partner for burger production and have a solution to meet your every need.