Beef and beyond: burger patties and fillings to whet contemporary customer appetites
With the burger craze showing no signs of slowing, chefs are showcasing their creativity by working hard to create a point of differentiation for their burgers versus those of the competition. From beef to chicken and fish and beyond to pulled meats and plant-based proteins, there’s a plethora of choice to be had, and with competition for the consumer dollar so rife, it’s important to ensure you’re offering a range of patties and fillings that not only deliver on taste but tick all the boxes for dietary options.
Even the classic beef burger pattie is typically more complex in flavour profile than in the old days, as Sam Burke, Consultant Chef for Meat & Livestock Australia makes clear. “There’s a much greater awareness today of the value of using a range of cuts in your burger pattie – especially as the gourmet end of the market keeps growing and we see more adaptations of the American style burger on our shores.”
Sam says trim from brisket, mixed with chuck at a ratio of 80 per cent red meat to 20 per cent fat is a good rule of thumb to follow. “You need flavour in the burger which is what the fat component brings. And foodservice operators are now calling this out on the menu – advertising a blend of chuck and brisket in their patties.”
“You can evoke a lot of different cuisine styles simply by experimenting with your seasonings and fillings”
“Top that with caramelised onion, American cheddar and put a lid over the top and you’ll get the cheese emulsifying over this beautiful pattie. Add your secret sauce, lettuce and pickles – which are now being widely adopted as a major part of the burger, as they’re a great complement to beef - and serve on a milk or potato bun and customers love it!”
While beef has long been the go-to red meat for burgers, a blend of beef and pork can add distinctive flavour and texture, and lamb is a popular choice especially for Mediterranean style burgers. “You can evoke a lot of different cuisine styles simply by experimenting with your seasonings and fillings,” Sam points out. “Everything from your standard Aussie burger with pineapple, beetroot and lettuce, through to creations that pay homage to the great American burgers like a juicy lucy, then to top it off these monster Frankenstein burgers with multiple toppings and patties.”
The smart operators are calling out these types of fillings and using them as a point of differentiation – everything from signature seasonings like different types of relishes and mayos, through to choice of coloured bun, ranging from black charcoal to matcha green tea. “Nothing’s off limits,” is the way Sam puts it.
His personal favourite remains a good cheeseburger – “you don’t have to add onions and sauces to your pattie mix, just a really good ground mix of chuck and brisket, 8mm grind in the mincer, a hand-formed pattie and salt and pepper to season – because effectively once you start adding onion and everything else to the pattie it becomes a rissole rather than a burger.
“We’ve got the best red meat in the world in Australia, so why not let the meat be the hero, and use condiments to elevate the burger more? My advice is to call out your blends or even your breed, like Wagyu and Angus. And don’t go overboard on the sauce – have some good quality pickles, your own signature sauce, a caramelised onion, shredded iceberg and a good bit of cheese on a potato and milk bun, that’s all you need.”
VISIT WEBSite
Pulled meats trending on the burger menu
As the American barbecue trend continues to make inroads in the market, operators are increasingly turning to pulled meats such as pulled pork as an alternative to a standard burger pattie, says Miles Nicholson of Primo Foods. “We’re seeing a number of venues using our pulled pork in burgers, combining it with a relatively simple inhouse slaw, some pickles and either a bought-in barbecue sauce or one made inhouse, and serving with a side of fries.
“A juicy American style pulled pork burger is a relatively easy way to extend your burger menu”
“A really nice and moist, juicy American style pulled pork burger is certainly moreish and offers a distinctive texture which makes for a different eating experience. It works particularly well with sweet and smokey flavours – chipotle and barbecue style accompaniments – and is a relatively easy way to extend your burger menu.”
Plant-based proteins a natural fit for burgers
Plant-based proteins are another option for burger patties which have really taken off in the past two years, driven by the growing demand for ‘flexitarian’ style menu choices. “Plant-based is a natural fit for burgers,” argues Mark Clayton, Executive Chef at Nestlé Professional which markets plant-based Sensational Burger patties under its Harvest Gourmet brand. Nestlé Professional cites the Food Frontier 2020 State of the Industry Report which states 42 per cent of Australians are actively reducing the intake of animal products in their diet, thereby driving the rise of flexitarians who choose to replace their animal proteins with plant-based alternatives for some meals.
“When people see a plant-based option they feel they can have that and still feel good”
“When people are trying to cut down on their meat consumption and they see a plant-based option on the menu, they feel they can have that and still feel good,” Mark points out. “So I think health is a motivator here and if you start with a quality plant-based pattie, once the burger’s been topped with all the other fillings you won’t taste a difference. Some people may not even know the meal is plant-based, but for those who do they can take the opportunity to cut down on their animal protein intake while still indulging in something they really enjoy.”
Quality of plant-based proteins continues to evolve
Simplot Australia also has a plant-based burger pattie marketed under its 100% Not brand, and Executive Chef David White argues that it’s imperative to offer a plant-based option on the burger menu in order to cater for all customer needs. “It’s no longer a novelty, in fact it’s almost becoming more of a staple,” David says, “in that consumers are familiar with plant-based now and expecting to see it, so if you don’t offer it then you’re going to miss out on sales. So for burgers it’s become a common option – this is my beef burger, my chicken, my double stacker, my plant-based.”
“You want your plant-based pattie to have a nice savoury flavour without those strong cereal notes”
David says a good plant-based pattie should be able to be used as a straight swap with the meat alternative – “it should deliver the right mouthfeel, the right colour profile and cook in the same way as a meat pattie, so you don’t have to do anything different. The quality of plant-based products has really evolved over the last couple of years – in the old days they used to have quite strong cereal notes and now the market is really moving away from that, to products which are more flavour-neutral with a clean mouthfeel.
“You want your plant-based pattie to have a nice savoury flavour without those strong cereal notes which you would otherwise have to compensate for with extra sauce and so on.
“Another big lesson that’s been learnt lately is that it’s important to call these options out as plant-based rather than vegan or vegetarian – plant-based resonates with everyone whereas vegan can alienate.”
