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The rise of gourmet burgers

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The burger trend is only getting bigger, with Tip Top’s new gourmet burger range catering to consumers who want something above and beyond the standard fare.

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The gourmet burger trend is showing no signs of slowing down, with upmarket burger chains and independent burger venues continuing to pop up around the country.

That burger explosion is driven by consumers becoming burger connoisseurs, and looking for exciting ingredients with an artisan feel. The bun has become an important part of the experience, with Tip Top Foodservice’s new Gourmet Burger Range, which now includes a Brioche Burger Bun and Slider, as well as a Seeded Burger Slider and Damper Burger Bun, hitting all the right notes. The Gourmet Burger Range now also includes a 5 inch Brioche Style Bun to complement the 4 inch and 2.5 inch sliders currently available.

“There has been a real explosion in independent burger venues and burger chains across the country,” says Darren O’Brien, national account manager, Tip Top Foodservice.

“With Australian tastes becoming increasingly sophisticated, we are seeing a rise in demand for premium and gourmet versions of our favourite menu offerings.”

Pubs and clubs, restaurants and cafes are all offering indulgent burgers on their menus, with Tip Top’s Gourmet Burger Range offering the same quality, consistency, convenience and value foodservice operators already expect from its existing hamburger buns.

The Gourmet Burger Range thaws quickly, meaning minimal impact on preparation time, and can be stored in the freezer for up to four months. This allows foodservice outlets to keep sufficient product on hand to meet demand, whilst also minimising waste.

The range now includes gourmet slider additions – the Brioche Style Slider Bun and Seeded Burger Slider Bun – catering for the rise in demand for sharing and casual dining options.

“More and more foodservice outlets are developing menus with premium or artisan burger products,” O’Brien adds.

“No longer are customers after a quick slap-together burger, they want exciting ingredients and the bun is part of the experience – it’s not an afterthought anymore.”

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  • Published: 12 months ago on April 3, 2017
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  • Last Modified: April 3, 2017 @ 1:42 pm
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