With a history dating back to 1880, burgers have played a huge role on menus across the globe for more than a century and continue to do so. Today’s burger has come a long way from its humble beginning as a simple minced beef pattie in between a sliced bun.
The popularity and survival of the burger can perhaps be attributed to its ability to constantly evolve in line with consumer trends. While the traditional hamburger will always remain popular, the simplicity of the concept itself allows for greater customisation and can deliver a range of popular flavours in a variety of formats, and with the growth of the gourmet burger it’s rising to even greater heights.
With this in mind, we take a look at what’s in store for the burger in the coming months and how the once humble burger is going to tantalise our taste buds next!
Often perceived as the occasional indulgence, burgers can now play a role in the ‘better for you’ menu option. Replacing a traditional beef pattie for a turkey pattie will save approx. 75 calories and 2 grams of saturated fat, whilst offering a Grecian style skinny bun or even a naked burger served with an exotically dressed salad will appeal to those looking for a lighter menu option, but without compromising on taste.
Pork is often the main player in earlier day-parts, but beef for breakfast is becoming increasingly popular with a burger offering 27g of on-trend protein. A beef pattie paired with more traditional breakfast items will stand out on menus especially as the brunch trend shows no sign of slowing. A hash brown burger, burger & waffles or a beefy twist on French toast could all be popular breakfast options in 2017.
Millennials continue to increasingly influence food trends and expect to see food cultures and flavours that reflect their lifestyle and travel experiences. Asian slaw toppings, kimchi and bulgogi flavours will all be popular in 2017, as well as a demand for more inventive and bespoke toppings. Consumers will expect a more artisan approach to their burger with homemade sauce and relish accompaniments. They will also expect to see innovation when it comes to burger toppings moving away from beef tomatoes and cos lettuce toppings, to something a little less traditional such as rocket and sun blushed tomatoes, homemade hoisin sauce and fried spring onions, avocado or courgette.
With sustainability high on everyone’s agenda and the continued search for more sustainable proteins, is it possible the 2017 will see the UK combat its fear of the ‘Yuck factor’ and opt for a bug burger? Beetles, ants, crickets and grasshoppers are almost as rich in protein as red meat and need only two kilos of food to produce one pound of insect steak as opposed to the eight kilos of feed it takes to produce one pound of beef. So with the numerous benefits are insect patties the burgers of the future? We shall have to wait and see!
As we said the simple burger has come a long way since its conception in 1800’s Texas and it seems that this versatile food icon is set to change and adapt to meet all our food needs.