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Stir it up magazine March 2017

Pimp it up! Sizzling suggestions for gourmet burgers and dogs According to the Horizons Menu Trends report, burgers remain the nation’s top dish but the traditional beef burger is in decline as tastes evolve and consumers seek more adventurous eating out experiences. Mexican and Korean influences are creeping onto the burger and hotdog scene with some fabulously creative results. Premiumisation and customisation are king – so how will you be serving yours? Here, 11 chefs and industry experts get ”Frank” and share their on-trend tips for perfect patties and delicious dogs… Mark Baumann Great British Master Chef and co-director of affordable luxury steak and lobster restaurant Bourgee Burgers have gone from being a casual meal to a gourmet experience. As a result, diners are looking for luxurious offerings that feel decadent yet satisfying. With steak and lobster becoming an equally huge trend, it won’t be long before the two combine as a regular fixture on menus. 2017 will be the year that ‘surf and turf’ 32 MARCH 2017 burgers become a huge hit with diners. When it comes to hotdogs, we’ll see a move away from the lack lustre frankfurter and a shift towards more indulgent meat options. At Bourgee our hotdog is made with beef for a more intense, rich and delicious taste. Lucien Green group head chef, Dirty Bones At Dirty Bones we handcraft all our own sauces to nail down the perfect flavour combinations – like with our Salted Caramel & Burnt Onion BBQ Sauce Pimp up your burgers and dogs! – and then use the sauces to fuse creative flavour combinations like the Mac Daddy burger topped with pulled beef short rib and tallegio mac n’ cheese. It’s also key to be forward-thinking and keep dish development relevant to global trends, so for our latest launch in Shoreditch we turned the traditional burger on its head by creating our signature Cheeseburger Gyoza Dumplings stuffed with burger mince and melted cheese - life changing! THE MELTING POT Country Range has everything you need to make brilliant on-trend burgers and dogs. See this month’s pull-out Promotions section for more details.


Stir it up magazine March 2017
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