Looking forward to something new and improved on your burger menu? New trends include pickled and fried green tomatoes. More nutrient dense greens, like kale, for burger enthusiasts seeking a health kick with their toppings. And following the health trend is greater interest in higher quality proteins, like brisket in place of bacon.

Key Takeaways:

• Taking a cue from the South, operators are pickling and frying green tomatoes as an alternative to run-of-the-mill red tomato slices. Green tomato chutneys and jams are also showing up as sweet-savory burger condiments.
• The better-burger movement is fueling demand for higher-quality ingredients. As a result, operators are upscaling burger blends to include brisket in the grind.
• Barbecue brisket is also a trending topping, says Tristano, as more protein-on-protein burgers are emerging as alternates to bacon.

“Green tomato chutneys and jams are also showing up as sweet-savory burger condiments.”

http://www.foodservicedirector.com/menu-development/ingredients/articles/3-breakout-burger-flavors