Burgers are a popular menu category, and the incidence of turkey burgers in particular increased by 20 percent at the top 500 limited-service restaurants from 2015 to 2017. Understanding what consumers are seeking can help operators distinguish their offerings from the competition’s.
A Butterball frozen turkey burger has been No. 1 in retail sales for nearly two years, and 71 percent of consumers ranked Butterball as more premium than the average meat brand.
Specifically in the food-away-from-home industry, Butterball Foodservice offers operators a way to provide the high-quality protein patrons crave with turkey burger products ranging in size from 4 ounces to 7 ounces. Patties are available in white, dark, all-natural and no-antibiotics-ever varieties.
By expanding their selection of protein choices and topping combinations, operators can cater to the 39 percent of consumers who would order a turkey-based burger if offered. Butterball’s turkey burger recipes go beyond the mainstays to present unique ideas for menu rotation. These recipes feature popular flavors and themes:
Open-Faced Turkey Chorizo Burger: Breakfast-themed and globally inspired burgers are trending, and this recipe puts a Mexican twist on the typical egg-topped burger by adding spicy chorizo ground turkey
Kimchi Turkey Burger: Continuing to bring in flavors from around the world, this dish features Korean kimchi as a topping and a Chinese steamed bun as a carrier, with two types of turkey patties to consider
White Turkey Burger with Cranberry Chili Chutney: The combination of turkey and cranberry isn’t just
for Thanksgiving—cranberry chili chutney relish and spicy mayonnaise make this a bold burger
Butterball Senior Vice President Steve Canale says, “Consumers’ love for burgers goes beyond beef, and they’re turning to Butterball when they want the best-quality, best-tasting turkey burgers. We are committed to offering innovative options that allow operators to meet all kinds of patron needs, which is why our diverse lineup of turkey burgers accommodates different preferences for portion size, meat varieties and more.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.