Cheers

Cheers

The Beverage Business Magazine for Full-Service Restaurants and Bars

  • Beverage Trends
    • Beer
    • Wine
    • Spirits
    • RTDs
    • Wine Reviews
    • Marketing
    • Operations
  • Recipes
    • What I’m Drinking Now
    • Submit a Drink Recipe
  • Resources
    • eRNDC Login
    • SG Proof Login
    • CORE: Children of Restaurant Employees
  • Events & Awards
    • Cheers Beverage Summit
    • Growth Brands
    • BevX Awards
    • Supplier Awards
  • Podcasts
  • E-News
    • E-News Subscribe
  • Digital Issues
  • Cheers@Home

Burgers TOP the Charts

A pub classic, the BURGER continues to win customers

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

02/09/2007

by: The Staff

WITH BELLIES LODGED FIRMLY AGAINST THE BAR, brews in their hands and dinner on their minds, America’s bar customers are still searching for the ultimate burger–that big and juicy handful found on almost every casual dining restaurant menu. But tastes keep changing, and to continue satisfying that craving, operators should consider developing new flavor profiles and side dishes and marketing the burgers as the center of a creative contemporary plate.


Operators all over the country have found they can entice customers by employing funky menu descriptions and introducing contemporary burger enhancements. Take for example, the Holey Moley Guacamole Burger at Billy McHale’s in Lynwood, WA–topped with (holey) Swiss cheese, guacamole and bacon. Or the Magic Mushroom Burger, served with sautéed mushrooms and cheddar, at Moose McGillycuddy’s in Honolulu. And at the high end, there’s the Cibo Burger served at Cibo in New York City–a grilled patty topped with gorgonzola, pancetta and roasted tomatoes on brioche and served with a field greens salad and horseradish potato salad.


Regardless of what you call them or how you serve them, burgers are best sellers on many casual restaurant menus–and their popularity continues to grow. In fact, the National Restaurant Association reports that one-third of all Americans have eaten a hamburger or ground beef in some form in the past 24 hours.


NEW MEXICAN WAY

Garduno’s is a long-time Albuquerque-area favorite for such New Mexican specialties as chile con queso and table-made guacamole. There, burgers are considered an especialidades Americano, but the restaurant sells a lot of them, according to Dave Hanisch, general manager of the 300-seat Garduno’s, which is located at the Albuquerque airport.


Garduno’s Green Chile Cheeseburger ($6.95), made with a 1/3-pound grilled beef patty, features the regionally-famous Hatch green chiles, Swiss or cheddar cheese, lettuce, and tomato on a toasted bun. “Hatch is a little town in southern New Mexico,” Hanisch explains, “which is the chile capitol–they grow the best green and red hot chile peppers. We get them in raw and roast them ourselves.”


Another popular regional side are Charro beans, New Mexican-style barbecue baked beans made from scratch and highly spiced with jalape

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Last modified: 02/09/2007

Previous Story:
Beverage Alcohol Business-To-Business
Next Story:
IN THE GARDEN

About the Author: The Staff

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

Facebook
Twitter

In The News

  • Sonoma-Cutrer Unveils Dutton Ranch Chardonnay
  • Fig & Olive Puts On The Spritz
  • BevX Awards 2023: Call For Entries
  • Beam Releases Clermont Steep American Single Malt
  • A Savory Chicago Hot Dog Martini
  • What I’m Drinking Now: Kevin Beary and the Money Melon
More News >>

Featured Drink

  • Rhubarb Rose G&T
    Rhubarb Rose G&T cocktail

Drink Recipes

  • Memorial Day Cocktails for 2023
  • Rhubarb Rose G&T
  • In the Clouds
  • Mother’s Day Drink Ideas for 2023
  • Do Si Do

Current Issue

Cheers Current Issue

Cheers Magazine

  • About Cheers
  • Advertise
  • Contact Us
  • Subscribe
  • Market Research

Events & Awards

  • Beverage Excellence Awards
  • Cheers Beverage Summit
  • Growth Brands Awards

Magazines

  • Cheers
  • Beverage Dynamics
  • StateWays
  • Beverage Wholesaler
  • Beverage Handbooks (research)

E-Newsletters

  • Better Bartending
  • Cheers
  • Beverage Dynamics
  • StateWays
  • Beverage Wholesaler
  • Beverage Universe
  • Cannabis Regulator
  • About EPG Brand Acceleration
  • Send File
  • Privacy Policy
© Cheers Magazine. All rights reserved.