This post is about burgers, but first…. a Geeky Intro:
According to research conducted by Technomic … Canadian burger consumption is on the rise once more.
“Burger consumption has benefited from an increased emphasis on quality and sourcing, particularly as it relates to domestic beef, as well as operators’ ability to adapt the classic burger to modern demands through menu development,” explains Anne Mills, manager of consumer insights at Technomic. “Going forward, routinely innovating with new flavours, particularly sauces and premium toppings, will be key as expectations continue to rise for unique burgers.”
Key takeaways from the report include:
- 36% of consumers have a preferred restaurant that they almost always go to for their burger occasions (up from 30% in 2015)
- 40% of 18- to 34-year-olds says it’s very important that restaurants offer burgers with new and unique flavours, compared to 22% of older consumers
- 56% of consumers say it’s very important that they can customize burger toppings
Aside from ‘toppings’, I would say just being able to customize period. That’s definitely a ‘modern demand’ that’s HUGELY in demand now, thanks to diners with intolerances.
- Are you Gluten Free? No Problem – we have GF buns.
- Are you Lactose Intolerant? Neverfear! We can hold the cheese and provide non-creamy toppings instead.
- Do you want a lighter option but also really want a juicy burger and feel conflicted? Easy! We can swap out the fries for a side salad instead.
It’s so versatile and user friendly for customers that dine in group.
So easy to successfully implement on the production side, i.e. the kitchen.
No wonder we’re seeing burgers make a resurgence on menus, and that customers are loving it and aiding to its sustained growth by ordering them more often!
- 99.9% of the times that I eat burgers with my boyfriend it is because of some prompt I gave earlier in the week. Either that I had eaten one already, or mentioned I’m kinda craving one, or mentioned the word ‘burger’ at all really… haha
We’ll either order-in or go somewhere nearby that can cater to my boyfriend’s GF needs. That place is more often than not – Cactus Club in Yaletown. I’m not one to really like chains, but Cactus Club sure does make my life easier when I want to enjoy an ‘eating burgers’ experience with someone.
You know… that feeling of ‘OMG this is SO DELICIOUS, and decadent. Glorious and Sinful’. A Food Orgasm.
So this is what happened last Saturday night when we dropped by Cactus Club.
He got the Feenie burger (GF bun) with yam fries (substitution) and I ordered the Crispy Chicken Sandwich with regular fries.
We were all in.
Both dishes were created by Chef Rob Feenie (who in 2005 became the first Canadian to win on the show ‘Iron Chef America’). Even award winning chefs are putting an effort into branding their signature burger experiences.
- The Feenie Burger: smashed certified angus beef, sautéed mushrooms, aged cheddar, smoked bacon, red relish, mayo, ketchup, mustard
- Rob’s Crispy Chicken Sandwich: spicy panko-crusted chicken, swiss cheese, sambal mayo, lettuce, tomato, pickle and onion
Worth every bite.