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FLUENT IN BURGERS AT HEINZ, WE’RE PROUD TO BE ‘FLUENT’ IN BURGERS. OUR RANGE OF SAUCES, BOTH BACK OF HOUSE AND FRONT OF HOUSE, ARE READY TO LIFT YOUR BURGERS TO THE NEXT LEVEL. To celebrate, we want to share some great insights and ideas to help you create the ultimate burger.

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THE PERFECT PATTY CUSTOM-GRIND BURGERS OTHER BURGERS HATCHING INTO THE WORLD RISE IN VEGETARIAN BURGERS COOKING THE PERFECT PATTY GOOD BUNS TOP IT OFF CHOOSE YOUR CHEESE MEAT ON MEAT PERSONALISATION IS KING CREATIVE WITH CONDIMENTS GET SAUCED SIDES FRIES GET DIRTY BURGER SIDES TO TRY BLOOMIN’ GOOD BURGER JOINTS 3


THE PERFECT PATTY The perfect burger is loaded with toppings, sauces and cheese, but if the patty isn’t impeccable, your burger will never live up to its juicy, satisfying potential. But just like the endless array of toppings available, there are wonderful variations worth exploring when it comes to selecting which cuts of beef to use when forming your patties. Classically, most burgers are ground from pure chuck. However, in recent years — fuelled by a growing interest in barbecue cuisine, nose-to-tail butchering and culinary innovation — many chefs and butchers are using more than just chuck to create artisanal and premium-blended burgers.

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RIB - Extremely rich and nutty, with no grassiness or sourness at all. This cut is all umami, and is quite overwhelming on its own.

SIRLOIN - A solid mead to start with sirloin is extremely tender, but lacks the fat necessary to keep it juicy.

CHUCK – Good lean to fat ratio and it’s well-balanced in flavour, but it lacks real character. BRISKET – Extremely grassy and sour, with a distinct aroma of iron and liver. Moderate to low fat content.

FLANK - One of the most savoury cuts around, with a substantial, chewy texture. Ideally ground with a higher fat content cut. 5


CUSTOM-GRIND BURGERS CUSTOM-GRIND BURGERS ARE PREMIUM GRIND OF AT LEAST THREE WHOLE-MUSCLE CUTS SUCH AS THE ONES SHOWN ON THE PREVIOUS PAGE. The cuts are often chosen for a combination of flavour and fat, contain no trimmings and are aged for 21 to 28 days. These rich fatty grinds are usually 70% lean to 30% fat to give a really indulgent meaty flavour. Try some of our favourite grinds:

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SIMPLE GRIND

CLASSIC GRIND

INDULGENT GRIND

85% CHUCK 15% SIRLOIN

60% CHUCK 20% BRISKET 20% SHORT RIB

70% CHUCK 30% BACON TRIMMINGS


BEYOND BEEF Turkey is trending up! No longer just the meat you eat once a year it’s becoming the go-to meat for consumers looking for a healthy indulgent meal. Mintel Menu Insights database shows that the number of turkey burgers has risen 53% in the last three years so the demand is growing. A good turkey burger can be hard to master as the flavour is considered bland due to a lack of umami (glutamates) within the meat. The texture is also hugely important to the burger experience as a dry and crumbly burger isn’t pleasant. Here our recipe for a great tasting burger: Turkey mince > small dash of Lea & Perrins >Marmite > Cooked and mashed Aubergine Don’t forget a good sauce to smother on top of the burger. This will enhance the flavour enhance menu differentiation!

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HATCHING INTO THE WORLD Turkey isn’t the only popular white meat – chicken is becoming more popular on menus. Growth in menu listings are coming from “authentic” Americana dishes like Buttermilk Chicken and Southern Fried Chicken. In Nottingham, Annie’s Burger Shack specialises in a ‘Sunday Dinner Burger’ which consists of roast chicken with all the trimmings and gravy while in Manchester’s Northern Quarter you can purchase the ‘Once in a lifetime burger’ which is made up of butterfried milk chicken, pulled pork and bone marrow patty.

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RISE IN VEGETARIAN BURGERS Meat free Mondays and flexitarians are two terms which have become ever increasingly popular over the past couple of years. As consumers are looking for healthier options and cutting down on their intake of red meat innovative burgers using plant based ingredients are growing. The Blacksmith & the Toffeemaker in Finsbury serve up an on trend burger of Halloumi and Kimchi. a Greco-Korean summit of fried, salty cheese with crunchy, chilli-sweet pickled vegetables, plus homemade dill pickle and sauce. Popular meat alternatives include the ever faithful, tofu, Portobello mushroom and beans but experimentation has created a new wave of plant based burgers like aubergine, quinoa and beetroot thrusting themselves on menus.

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COOKING THE PERFECT PATTY KEEP EVERYTHING REALLY COLD Until your burgers are fully formed, heat is their enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces. WEIGH AND SIZE YOUR PATTIES Weighing your meat as you divide it and measuring your patties as you form them will ensure that all your burgers will be uniform in shape and size, which in turn will guarantee that they all cook at the same rate. SEASON LIBERALLY No matter how carefully you select your meat blend, you need salt and pepper. Freshly ground black pepper from whole peppercorns is a must.

DO NOT SALT BEEF UNTIL PATTIES ARE FORMED

FLIP YOUR BURGERS AS MANY TIMES AS YOU LIKE

Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy.

Flipping your burger repeatedly (as often as once every 15 seconds) encourages faster, more even internal cooking, shaving as much as a third off your grill time.

The best time to season your burgers is within minutes of the time they’re going to hit the grill or griddle. Salt starts affecting meat - dissolving proteins and drawing out moisture the moment it comes in contact with it

DON’T FUSS WITH THE MEAT From the moment you lay your hands on it, it is changing dynamically, reacting to every knead, every sprinkle of salt and every change in temperature. Working the meat unduly will cause proteins to cross-link with each other like tiny strips of velcro, making your finished burgers denser and tighter with every manhandling of the grind. 11


GOOD BUNS! The bun might be the unsung hero of the total burger package. Not only is it under pressure to look presentable while containing piled-high burger goodness, it must complement, not overwhelm, the true star of the show – the patty. Choose a bun that’s too dense or too chewy and customers won’t be able to bite into their burgers. A bun that’s too delicate will get soggy and turn your presentation into a flop.

CIABATTA - The thick crust of Italian-style ciabatta provides structure for even the juiciest of burgers.

KAISER - The bulk and fluffy interior of this classic bun

make it an excellent vehicle for big, juicy burgers!

SESAME - This soft and fragrant bun has become the iconic hamburger platform

BRIOCHE – A rich buttery bread which has become the go to bun for gourmet burgers

12 *Euromonitor Market Research on Fresh Food 2015


THE WEIRD AND WONDERFUL Buns are no longer just bread, the trend for swapping out a traditional bun for something more adventurous is ever growing. ©fooddeco instagram

AVOBUN - The craze was started by

Colette Dike, a food stylist based in the Netherlands, who posted a picture of an avocado halved, in which was sandwiched, a chickpea burger and grilled baby sweetcorn

BLACK BUN - Its debut in Japan caused quite

a stir with a charcoal-stained bun, bamboo cheese and squid ink sauce. Fast food fans could enjoy this limited edition bun for Halloween 2015

SKINNY BURGER - For the healthy conscious there has been a growth in cutting out carbs and going ‘skinny’ replacing the bun with a lettuce leaf or nothing at all ‘naked’

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TOP IT OFF Although having a fantastic burger patty and bun goes a long way to making a perfect burger, toppings are the signature to make a burger really stand out. Too many toppings, and the burger is unwieldy to eat; not enough, and the burger can be, well, boring. There’s a certain standard array of toppings that dominate the burger world a slice of tomato, iceberg or romaine lettuces, onions, cheese and maybe a couple of pickle slices if you’re feeling fancy. Now all of the above was fine 10 years ago, the explosion in burgers has meant other on-trend ingredients are being used to really set burgers apart.

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PIMPING PICKLES Pickling has been an up-andcoming trend over the last 18 months. We’re not just talking a slice of gherkin, but pickled everything! From fruits to vegetables you can pretty much pickle anything. Blues Kitchen launched a limitededition burger in summer 2016 with pickled watermelon called ’Colonel Bernie Sanders’.

Some great things to start off pickling: • Fruits • Pears • Pineapple • Figs • Watermelon • Vegetables • Beetroot • Aubergine • Cucumber • Kimchee

TO COMPLEMENT THE PICKLED VEGETABLES TRY OUR HEINZ 57 GHERKIN RELISH 15


CHOOSE YOUR CHEESE 16

A key component in any awesome burger – you can always rely on the good ol’ classic American cheese but there is a multitude of cheese to pick from. However you need to determine what you want the cheese to add to your burger. “Meltability” is the first step in determining a perfect cheese for your burger, but you can also choose cheeses that will add a great deal of flavour

without having the melt factor. If your main goal is to add intense flavour to your burger, the way to go is blue cheese — for instance, Stilton or Gorgonzola. To add tang to your burger without the intensity of blue cheese, suitable cheeses might be aged provolone or Monterey Jack. We’ve chosen some of our favourite cheeses for you to try your next burger creation!


CHEDDAR Salty Cheddar holds up to strong flavours like barbecue sauce. White or yellow Cheddar varieties range from mild to sharp (or aged). Typically, young (mild) Cheddars will melt the best.

BRIE Ultra-gooey, creamy Brie takes any burger to the next, luxe level. Try it melted on top of bacon burgers or stuffed into the middle of a patty. 

MONTEREY JACK

One of the best cheeses for melting, which makes it perfect for a super-gooey cheese sauce.

FETA A tangy, salty flavour and can range from soft to semi-hard. Perfect when using alternative proteins or vegetable patties.

STILTON

Whether you “stuff” a burger with blue cheese or melt it on top, this pleasantly pungent and Don’t be afraid to veer off the cow’s extremely creamy cheese makes a milk path in search of the ultimate cheeseburger truly decadent. cheeseburger. A soft goat’s milk cheese (chèvre) such as Montrachet DON’T FORGET THE TRADITIONAL. adds a delightfully creamy tang to AMERICAN CHEESE. PERFECT FOR ANY complement the seared beef. CLASSIC CHEESEBURGER.

GOAT CHEESE

SMOKED GOUDA

Smoked Gouda and smoky barbecue sauce are a perfect match.

Although continental cheeses are great to add onto your burger try looking in your local area for regional cheeses. This is a key way to premiumise your burger, add provenance and support local producers.

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MEAT ON MEAT Even with health and wellness trends top-of-mind with consumers, indulgent meat toppings continue to provide opportunities for innovation and adds appeal to menus.

BACON The bacon trend is now more than the traditional back rasher. From bacon jam, candied bacon and bacconnaise there isn’t any slowdown in the bacon and burger combination

PULLED PORK With Americana still a key trend in 2017, pulled pork is still going to be a popular meat addition atop a burger

BRISKET What used to be a cheaper alternative to top cuts like sirloin, brisket has now found its way onto burger menus. The popularity of ‘low and slow’ cooking means it’s a perfect meat to add on top of a patty.

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PERSONALISATION IS KING Consumers are now ever more demanding and although creating signature burgers give your menu distinction it’s now becoming ever more apparent that it’s all about personalization. Consumers want to the ability to customize everything from the bun, toppings, cheese to the sauce there is a never ending list of options. It doesn’t just stop at burgers this also extends into side dishes. This is a win for both the consumer and the operator who can upsell more premium ingredients. Sauces are key to personalizing a dish. Being able to dial up the flavour through a variety of sauces is a great and inexpensive way to customize a burger or side dish.

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CREATIVE WITH CONDIMENTS Restaurants can differentiate themselves and their menu offerings with a variety of quality and unique condiments. Ketchup, mustard and mayo have long been standard fare to enhance burgers, but these condiments are getting a makeover with new flavour profiles. 20


GO BEYOND TRADITIONAL AND GET GOURMET Sauce is the crucial ingredient that brings a dish together. Condiments play with taste receptors so maximise a dish’s impact. There are five known tastes: sweet, sour, salty, bitter and umami. Ketchup is a timeless classic because it activates all the receptors. There’s certainly a time and place for tried and true standbys, but consumers are demonstrating their willingness to be flavour adventurers, so don’t be afraid to offer condiments which pack a huge flavour hit. Technomic research shows that six out of 10 consumers believe condiments and sauces are very important to the quality of a burger.

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GET SAUCED

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SPICING IT UP

BRING ON THE BARBECUE

The popularity of all things spicy intensified further among British consumers in 2016. Firing up consumers’ taste has never been easier, thanks to a new guard of spicy condiments that go far beyond the ketchup-mayo-mustard trinity.

The big 3 sauces are now turning into the big 4 with barbecue sauce now being more prevalent on the table and on menus. Barbecue sauce is dominated by straight barbecue sauce 71% of instances. There is also clear evidence of differentiation in smoke (hickory, smoky) geographical (Texan, Korean, Tennessee, Kentucky) as well as chilli types (chipotle and Naga)

As the number of heat seekers continues to rise, a drizzle or dip of something with a kick is now game on every menu. What’s more, the Sriracha craze has proven that consumers are looking for versatile, multi-dimensional heat, and specialty producers have responded with creativity and gusto.

CREATE YOUR OWN CONDIMENTS If time allows and you have the resources to create your own condiments this is a great menu differentiator and will command a premium on your menu. Pre-made condiments are perfect for consistency and can still command a premium above and beyond the usual suspects.

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SIDES Although most of the attention on a plate tends to go to the main course, side dishes can add distinctiveness, visual appeal and health cues. As more restaurants focus on shared and small plates, these items, which require low emotional and financial commitment on the part of diners, can also be a great way to boost their bill. There’s more to side dishes than baked, mashed or fried — a lot more…

MORE TWISTS ON THE FLAVOUR PROFILE From sauces and spicy dusts to more creative mashes. At Bis on Main in Seattle, the frites are truffled and the mashed potatoes are kissed with olive oil and garlic.

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MORE UPGRADES ON THE CLASSICS Like the coleslaw that’s made with champagne vinegar, aïoli and parsley at Bavette’s Bar & Boeuf, a bistro-cumsteakhouse in Chicago.

MORE TYPES OF VEGGIE From heirloom carrots to Brussels sprouts. More cooking methods, and more ways to romance them on the menu, as in the Charred Broccoli with cheese sauce served at the new wood-fired restaurant Preserve 24, in New York City, where there are separate sections for Sides (such as Molasses Butter Beans) and Fire-Roasted Vegetables (the aforementioned broccoli). Indeed, there’s movement in menu positioning, with items that would traditionally be called Sides being moved to such new categories as Bar Bites, Shareables and Small Plates, where they do double-duty as snacks, appetizers and vegetarian options.

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FRIES GET DIRTY!

Chips or fries have seen a complete transformation over the last 5 years. From just offering one chip on menu to offering everything from wedges, skin on, thick cut, skinny and sweet potato. There is a chip for every occasion.

Loaded Fries with Smokey Bacon Crackling & Heinz Smoky Baconnaise Sauce

Sauce and chips are the perfect partner from a sachet to a tabletop bottle consumers love to smother their chips. Ketchup and mayonnaise are still firm favourites but condiments are being kicked up a notch – find out more on page 21. So what is the next step in the ‘chipolution’? It’s all about dirty/topped fries. Topped fries are an easy way to upgrade an already popular favourite. In the recent months, restaurants everywhere have popped up with their own version of the popular loaded fries. From topped fries to poutine, restaurants are frying up some potatoes and stacking them up with crave-worthy toppings 26

Maple Glazed Pulled Pork & Cheese Melt Fries with Heinz Grill House Sauce


BURGER SIDES TO TRY CHARRED CORN SALSA TOPPED FRIES – TRY CANDIED BACON AND A CHEDDAR CHEESE ASIAN STYLE SLAW FRIED OKRA FRIED PICKLES WITH BLUE CHEESE DIP MAC ’N’ CHEESE BITES FRIED GREEN BEANS WITH SWEET HOT MUSTARD BBQ (BOSTON) BEANS BACON POTATO SALAD WITH HONEY MUSTARD DRESSING KALE CAESAR 27


BLOOMIN’ GOOD BURGER JOINTS

MOTHER FLIPPER

BLEECKER ST. BURGER

HACHE

The stall sell excellently constructed concoctions including the dirty barbie burger, two patties stuck together with American cheese and coated in candy bacon, onions, BBQ sauce and ketchup. The sweetness of the candy bacon and salty richness of the meat are the perfect partners.

Inspired by tasting the perfect burger whilst in New York, Zan Kaufman ditched being a lawyer and started selling burgers out a food truck in London. The beef is the really standout part of the mouthful which is rare-breed, pasture-fed beef from small farms in the UK and then dryaged for 40 days. Get the double cheeseburger for two hits of that meaty masterpiece.

Deluxe burgers, using only the freshest ingredients, are what make Haché stand out from the crowd. Try the Steak Catalan burger, topped with chorizo and chili jam, for a truly unbeatable burger experience.

Mother Flipper, Brockley Market, Lewisham Way, London SE4 1UT

Bleecker St Burger, Old Spitalfields Market, London E1 6EA 28

Haché, 24 Inverness Street, Camden Town, London


ONES TO WATCH

DIP & FLIP

CHUCK BURGER

It has identified the one thing missing from the nouveau burger movement: gravy (obviously). Dip & Flip’s signature “Dip & Flip Burger” contains a patty, cheese and sliced roast beef and comes served, with a side of thick, rich jus.

Chuck Spitalfields’ is set in a renovated classic east end London café, a stones throw from Aldgate East underground. The menu features many of the original Chuck Burger favourites, but look out for some exclusive additions such as the Thai Inspired ‘Same Same’ Pork Burger

OUTSIDE LONDON? WHY NOT TRY... Schwartz Bros, Bath The Burger Joint, Bristol Almost Famous, Manchester Solita Bar & Grill, Manchester The Fat Hippo, Newcastle Hobgoblin, Brighton 29


FOR MORE INFORMATION

and support on how you can maximize your burgers please contact your account manager or Andrew Bacon, Culinary Development Innovation Manager – Andrew.Bacon@kraftheinzcompany.com

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Heinz Fluent in Burger  

Heinz Fluent in Burger  

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