Limited Time Offers (LTOs) have become one of the most powerful growth tools in foodservice. They spark curiosity, create urgency and give guests a reason to come back before a favorite disappears. When done well, LTOs don’t just fill seasonal gaps—they increase traffic, lift check averages, and build long‑term brand excitement.
How this showcase was built
This collection was developed at the Entegra Performance Kitchen, where Entegra culinary experts collaborated directly with our most trusted supplier partners. Together, we selected the highest‑quality ingredients—premium buns, distinctive patties, inventive sauces, fresh produce, and globally inspired accents—to ensure these burgers work as great as they taste.
From plant‑forward innovation to global inspiration to upgraded comfort classics, these builds were crafted to help operators launch LTOs that feel special, memorable, and commercially smart.
Your next bestseller might be one page away
Whether you’re planning a seasonal feature, energizing your core menu, or testing a new flavor direction, this Burger Showcase offers ideas designed to perform in real‑world operations—and keep guests coming back for more.
• Create buzz: A fresh, time‑bound item can energize marketing and menu storytelling.
What You’ll Find Inside
• Trend‑forward flavors
• Operational practicality
• Ingredient versatility
• Menu‑ready presentation
Al Pastor Burger
Every element of this Al Pastor–inspired burger is designed to work in balance. The savory richness of the Branding Iron halal beef patty and birria sauce is brightened by grilled pineapple and pickled red onion, while birria sauce adds a subtle tang and heat that ties the flavors together. Finished with crumbled cotija and a slice of Tillamook medium cheddar on a soft La Brea Telera roll, the perfect bite delivers juicy, tangy, creamy, and lightly sweet notes all at once—bold, layered, and craveable without being overwhelming.
iendly and easy to execute at scale, this Al Pastor–inspired burger taps into one of the fastest‑ owing global flavor trends, offering a differentiated menu feature that drives trial, repeat visits, and strong perceived value.
Tillamook .75” Sliced Medium Cheddar
La Brea Bakery Telera Sliced Roll
Branding Iron Beef Patty
Birria Sauce, for basting
Grilled Pineapple Slices
Red Onion/Cilantro Blend
Cojita Cheese, crumbled
Chili Powder
Pickled Red Onion, roughly chopped
Cilantro Microgreens, minced
Lime Juice, fresh squeezed
Preparation
1. Cheddar topped bun: Place opened roll on griddle to toast lightly, roughly 2 minutes.
2. Burger: Cook burger to preference, basting with birria sauce.
3. Red onion‑ cilantro blend: Mix well and store covered and refrigerated for service.
4. Grilled pineapple slice: Grill the pineapple and coat in chili powder.
Burger build:
Top of roll
Cojita Cheese
Red Onion Cilantro Blend
Grilled Pineapple Slice
SlidedCheddar
Grilled Burger Patties
Bottom of Roll
Bahn Mi Burger
Go
This burger channels bold Asian street‑food energy with craveable contrast in every layer. A sesame‑crusted telera roll holds juicy smashed beef, bright mixed pickles for snap and acidity, and a creamy sriracha‑citrus aioli that brings a clean, spicy lift.
A finishing touch of savory pork floss and fresh micro greens adds texture and visual appeal, making this an attention‑grabbing LTO that’s still operationally simple. The core components are easy to prep ahead, and the heat level can be dialed up or down to match your audience.
La Brea Telera Roll, sesame topped
Sriracha Citrus Aioli
Branding Iron Beef Patty, TNJ
Smashed 6 1
Pickled daikon & carrot mix
Smithfield Pulled Pork
Babylon Farms Microgreens
Go back to the table of contents
Preparation
1. Spray bun with water to moisten and press into sesame seed mixture, coating evenly. Place back on roll bottom.
2. Bake for 1 1/2 minutes 295 F low fan. Remove from oven and hold for service or serve immediately.
Burger build:
Top of Roll
Microgreens
Pickled daikon & carrot mix
Smash Patty
Sriracha Citrus Aioli
Bottom of Roll
Salt Rice Wine Vinegar
Preparation
Preparation
Mix well, chill for 30 minutes to let flavors meld.
Preparation
Mix well, chill for 30 minutes to let flavors meld.
1. Set the convection oven with air circulation to 212 F and dry the pulled pork in 10 minute intervals.
2. Continue to pull the meat. Dry out pork until floss consistency has been achieved. Remember to set only a thin layer of Pulled Pork on a baking tray to make it dry more evenly and quickly.
Smithfield Pulled Pork
Smithfield Pulled Pork
Carrots
Daikon
Cucumber Sugar
Brie & Fig Burger
Go
This burger delivers elevated comfort with avory profile that instantly reads “premium.” A juicy beef patty is layered with creamy, spreadable brie and a jammy caramelized onions and figs, then finished with crisp prosciutto, bright microgreens, and a drizzle of balsamic glaze for a polished, restaurant‑ready bite.
LTO‑friendly and high impact, the build relies on simple spreads and finishes that are easy to execute at scale while supporting a higher price point. It’s an ideal feature for fall‑winter menus, wine pairings, and any promotion that calls for a more upscale burger moment.
Aspire Vegan Brioche Bun 4”
McCormick Dry Herbs de Provence
Branding Iron Beef Patty, BNT
75/25, 3 1 HS, LP 10#
Lactalis Spreadable Brie
Caramelized Onion/Fig Jam
Smithfield Prosciutto, thin sliced & crisped
Babylon Farms Microgreens
Balsamic Glaze
Go back to the table of contents
Preparation
1. Dip top of roll into water or spray with water to moisten and press into dry Herbes de Provence.
2. Place back on roll bottom.
3. Bake for 1 1/2 minutes 295 F low fan. Remove from oven and hold for service or serve immediately.
4. Cook burger to preference
Burger build:
Top of Roll
Balsamic Glaze
Prosciutto
Caramelized Onion/Fig Jam
Smashed Patty
Microgreens
Spreadable Brie
Bottom of Roll
Sub recipe 1 ‑ Caramelized Onion & Fig Jam Item QTY Unit
Preparation
1. In a heavy bottomed sauté pan, sweat onions until lightly browned, but still al dente.
2. Remove from heat, and while still warm, fold in fig jam until consistent and well incorporated.
3. Store refrigerated for service
Fig Jam
lb 6 oz
Yellow Onion
Burnt Ends & Cheddar Smash Burger w/
Dr Pepper
BBQ Sauce
This over‑the‑top BBQ smash burger is built for pure comfort and strong perceived value. Two smashed patties with melted cheddar are stacked with tender pork burnt ends, char‑kissed onion rings, and pickled jalapeños, all tied together with a smoky‑sweet Dr Pepper® BBQ sauce on a toasted brioche bun.
It’s a high‑impact LTO that’s easy to execute: the sauce can be mixed in minutes and the burnt ends reheat quickly for service. The double‑protein story and sticky‑savory flavor profile make it a natural driver of trial, repeat visits, and premium check averages.
Aspire Bakeries 4” Vegan Brioche Bun
Branding Iron Beef Patty, TNJ
Smashed 6 1
Smithfield Pork Burnt Ends
Grilled Onions
Dr Pepper BBQ sauce
Tillamook .75” Sliced Medium Cheddar
Sliced Pickled Jalapenos
Preparation
1. Complete all sub recipes.
2. Preheat griddle to 325 F.
3. Place burger patty on griddle. Cook for 2 1/2 minutes or until edges brown.
4. Flip and continue cooking until minimum internal temperature is at least 158 F.
5. Reheat burnt ends on griddle until minimum internal temperature is 140 F.
6. Toast cut sides of brioche bun.
7. To assemble: Top bun with 1 tbsp BBQ sauce; 8 jalapeno slices; 2 beef patties, each with 1 slice of cheese; 1/4 cup of burnt ends; and 3 grilled onion rings. Spread an additional 1 tbsp BBQ sauce on top and serve.
Go back to the table of contents
Burger build:
Top of Roll
BBQ Sauce
Grilled Onion Rings
Burnt Ends
SlicedCheddar
SmashedBurgerPatty
SlicedCheddar
SmashedBurgerPatty
Pickled Jalapenos
BBQ Sauce
Bottom of Roll
Sub recipe 1 ‑ Dr Pepper BBQ Sauce
Sub recipe 2 ‑ Grilled Onions
BBQ Sauce 1 oz
Dr Pepper 1/2 cup
Preparation
1. In a mixing bowl, combine all ingredients until well blended.
2. Shelf Life: Use within 24 to 48 hours.
Olive Oil 1 tbsp
Salt 1/2 tsp Yellow Onion (Sliced Rings 1/2”) 2 rings
Pepper 1/8 tsp
Preparation
1. Cut onions into 1/2” thick slices.
2. Toss with oil, salt, and pepper.
3. Gill onions for 2 3 minutes on each side, until well marked. Or, place onions on a treated sheet pan and roast at 425 F convection (475 standard) for 4 6 minutes, until fork tender.
4. Hold at 140 F or above or cool quickly to internal temperature of 40 F or below (per HACCP).
Croissant Breakfast Burger
Breakfast comfort goes handheld with crispy smashed croissant layers that deliver buttery crunch in every bite. Inside, a smash patty, sunny‑side egg, smoky bacon, and melty cheddar create classic diner satisfaction, while sweet pepper jelly adds the perfect glossy, sweet‑heat finish.
Ideal for daypart expansion, this LTO works for brunch, late night, or an all‑day “breakfast burger” feature with high perceived value. The build uses familiar ingredients, fast cook times, and an unforgettable texture that keeps guests coming back.
Pillsbury Baked Margarine Croissant
Bun, sliced and smashed
Branding Iron Beef Pattie TNJ
Smashed 6 1
Fried egg, sunny side up
Tillamook Medium Cheddar, .75” sliced
Smithfield Platinum Fully Cooked
Bacon 14/18”
Pepper Jelly
Go back to the table of contents
Preparation
1. Smash and season the croissant. (See next page.)
2. Thaw the bacon and fry the egg.
Burger build:
Top of Croissant
Pepper Jelly Bacon
Fried Egg
Sliced Cheddar
Another Croissant Layer
Sliced Cheddar
Smashed Burger Patty
Pepper Jelly
Bottom of Croissant
Sub recipe 1 ‑ Smashed Croissant
Item QTY Unit
Preparation
1. On a parchment lined sheet tray, separate the layers of croissant, sprinkle or spray water on the croissant tops and sprinkle with everything seasoning.
2. Place another layer of parchment over the top of the croissants.
3. Top with 2 more sheet trays and place in a 300 F oven for 10 minutes until the croissants are flat and crispy.
4. Hold warm for service.
French Demi
Classic French bistro flavors meet burger comfort in this rich, savory build. A juicy mushroom‑blend patty gets coated in a glossy demi‑mushroom sauce and tucked into a crisp, glazed croissant bun, then finished with cloud‑soft whipped mozzarella and peppery watercress for a clean, elegant bite.
Designed for LTO execution, the demi and roasted mushrooms can be prepped in batches and held for fast pickup, delivering steakhouse‑level indulgence with minimal extra labor. It’s an easy way to command a premium price point and add a refined, seasonal feature to any menu.
Pillsbury Baked Margarine
Croissant Bun, sliced and smashed
Branding Iron Beef Patty
Mushroom Blend
Wild Roasted Mushrooms
Lactalis Whipped Mozzarella
Go back to the table of contents
Preparation
1. Croissant: To glaze the croissant, brush the roll with an egg wash and bake at 350 F until crispy.
2. Demi Concentrate and Wild Roasted Mushrooms: Combine the hot demi & roasted mushrooms. Hold for service.
Combine Knorr Demi Powder and warm water in a pot, whisk together then bring to a boil. Hold hot for service.
Preparation
1. Place the mushrooms on a sheet tray, coat in oil and season with salt.
2. Roast in a 425 F oven.
Lactalis Thin Sliced Fresh Mozzarella
Preparation
Place the fresh mozzarella, heavy cream and kosher salt in food processor and pulse until fully combined but not smooth.
Mediterranean
Kofta Burger
Go
efreshing, this Mediterranean Kofta burger brings asy handheld.
A kofta‑style patty seasoned with a ‑parsley herb blend is balanced by cool reens, creamy and a briny
TO success, the components prepped ahead, onsistent. The , trend‑aligned option that expands appeal beyond traditional burger buyers while still delivering big flavor.
Item
Aspire Bakeries 4” Vegan Brioche Bun
Branding Iron Smashed Beef Patty
Herb Blend
Lactalis Boursin Herbed Gourmet
Spreadable Cheese
Olive Tapenade Aioli
Cucumbers, sliced thin
Preparation
1. Place the smash burger on a hot flat top griddle, top the patty with the Kofta Herb Blend and cook until the patty is 75% of the way done. Flip the patty and herb mixture so the herb mixture is on the bottom. Cook until the burger reaches an internal temperature of 165 F.
2. Toast the Brioche bun on the flat top. Once toasted, spread the Boursin Cheese Spread on the bottom bun. Place the cooked patty on top, followed by sliced cucumbers and finally the Olive Tapenade Aioli.
Burger build:
Top of Roll
Olive Tapenade Aioli
HerbBlend
Smashed Burger Patty
Sliced Cucumber
Cheese Spread
Bottom of Roll
Sub recipe 1 ‑ Olive Tapenade Aioli
Sub recipe 2 ‑ Herb Blend
Item QTY Unit
Olive Tapenade 1/4 cup
Mayonnaise 2 cups
Preparation
Mix together the Mayonnaise and olive tapenade
Item QTY Unit
Onion (minced) 12 oz
Garlic (minced) 1/4 cup Mint Oregano 1/4 1/4 cup oz Salt 2 tsp
Parsley Thyme 1 1/4 oz oz
Preparation
1. In a bowl, combine the onion, garlic and salt.
2 . Allow to set for a couple hours until liquid is pulled from the onions. Strain off the liquid.
3. Combine the onion and garlic mixture with the chopped herbs and hold for service.
Smoked Beef & Blue Burger
Smoke and sophistication collide in this sweet‑savory build. A smoke‑kissed beef patty is paired with candied bacon and crumbled blue cheese, then brightened with tender poached pears and peppery arugula for a balanced bite that feels bold but not heavy.
With prep‑ahead components like pears and candied bacon, this burger is LTO‑ready for smooth service while delivering a premium, steakhouse‑style experience. It’s a natural fit for seasonal menus and an easy upsell for guests looking for something indulgent and unexpected.
1. Working from frozen, place patties on mesh roasting tray. Once smoker is at full smoking point, place tray with frozen patties into smoker and set timer for 10 minutes.
2. At time, remove from smoker and place covered in refrigerator (typically they are still frozen).
3. Store refrigerated in airtight container for use.
Stacked Kebob
This shareable, skewer‑ready Stacked Kebob reimagines a burger as a crispy flatbread tower. Seasoned smashed beef is pressed between BONICI® flatbreads, seared until caramelized, then served over warm cheese sauce and topped with tangy sumac onions for a bold, craveable contrast.
Finished with a drizzle of burger sauce, shredded romaine, diced tomato, and bacon crumbles, it delivers big flavor and an eye‑catching presentation that’s easy to portion. Perfect for LTO promotions and social buzz, this format invites add‑ons, combos, and repeat orders.
General Mills BONICI® Par Baked
Pizza Crust, 6x13 inches
Branding Iron Smashed Burger Patty
McCormick Montreal Steak
Seasoning
Babylon Farms Romaine, shredded
Tomatoes, finely diced
Smithfield Layout 18/22 Silver Medal Bacon, chopped
Burger Sauce
Cheese Sauce
Preparation
1. Thaw smash burger patties.
2. Lay out a flatbread and plate two burger patties. Cover with parchment paper and spread out the burger over the flatbread using a rolling pin.
3. Remove the parchment paper and sprinkle with McCormick Steak Seasoning. Then place another flatbread down.
4. Repeat this process two more times.
5. Trim all 4 sides, then cut the block in half, making 2 even squares. Cut each square into thirds and skewer each one, including three squares per third.
6. On a flat top griddle, sear all sizes of the stack until the internal temperature reaches 165 F.
7. Spread the cheese sauce on the plate and then add your hamburger stacks. Finish with a drizzle of burger sauce, shredded lettuce, diced tomato, and bacon crumbles.
Go back to the table of contents
Sub recipe 1 ‑ Burger Sauce
Sub recipe 2 ‑ Cheese Sauce
Preparation
Combine all ingredients in a food processor and blend until fully incorporated.
Gently heat JTM Cheese sauce and milk into a pot, once hot and the slices of cheddar cheese. Hold hot for service. Preparation
Vegan Hot “Honey” Black Bean Burger
This vegan take on a trending sweet‑heat profile brings full‑flavor indulgence without compromise. A Hot Agave Aioli recreates the familiar appeal of hot honey while staying 100% plant‑based, delivering a spicy‑sweet punch that ties every bite together.
Sautéed mushrooms and onions add deep umami and texture, while vegan feta and bright micro greens keep the build balanced and fresh. Anchored by a smoky Morning Star Black Bean Patty, this burger is designed to attract vegans, flexitarians, and anyone craving a bold, modern comfort classic.
Aspire Bakeries 4” Vegan Brioche Bun
Morning Star Black Bean Burger
Sautéed Mushrooms
SautéedOnions
Vegan Feta, crumbled
Hot Agave Aioli
Babylon Farms Arugula
Go back to the table of contents
Preparation
1. Complete all sub recipes.
2. Preheat grill to 325 F.
3. Place burger patty on grill. Cook for 2 1/2 minutes or until edges brown. Flip and continue cooking until minimum internal temperature is at least 140 F.
4. Toast cut sides of the brioche roll.
5. To assemble, place the heel of the roll cut side up. Top with 1 tbsp aioli, 1 cooked patty, 1/4 cup mushrooms, 1/4 cup onions, 1 tbsp crumbled vegan feta, and 1/4 cup arugula. Spread 1 tbsp aioli on crown and serve.
