2025 Restaurant Burger Trends

The burger market is crowded, but by embracing forward-thinking trends, your brand can simultaneously stand out and satisfy consumer tastes. In this article on 2025 burger trends, we won’t focus on plant-based options; recent data shows demand for plant-based burgers is waning. Instead, you’ll hear from members of FDR’s innovation team and manufacturing partners on how to create an inspired and on-trend burger (or two).

Top Burger Trends To Watch In 2025

2025 is about creative garnishes, bold cheeses, and texture taking center stage. Let’s dive into the biggest trends and ideas for a burger menu that will keep customers coming back.

Smashburgers vs. Bistro Burgers

The smashburger—a thin, crispy-edged patty—has been trending for a while thanks to its intense flavor and classic appeal. Originating as a Depression-era food cost-saving hack, it became a staple at greasy diners and then a mainstay at trendy burger spots. Smashburgers are thinner and easier to bite. (Learn more about smashburgers in this article from the Guardian. We highly recommend it.)

But in 2025, some consumers are craving more. Bistro burgers are making a comeback with their taller, thicker patties and premium toppings. Could this be the next “thin crust vs. pan crust” debate in the burger world?

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Fork & Knife Burgers Are Back

Fork and knife burgers are returning. Look for more sauces over the bun as well as between buns, like a green chili smother or fondue on the patty. These saucy, decadent burgers are a mess to pick up but deliver big on flavor.

The right carrier is crucial for these burgers. Brad Rowe of Cusano’s Baking Company says operators are moving from brioche to challah buns for a denser, egg-based flavor that holds up well.

Expect to see more unique carriers like pita, lettuce wraps, and even pickle-based “buns,” as seen in the TikTok-inspired pickle burgers (and sandwiches too, like Jimmy John’s Picklewich).

Side note: This makes us wonder when more chefs will find inspiration with the Turkish street burger, called the Islak wet burger. An Islak is a small burger “slathered in tomato sauce and stashed in steam boxes until served.” This Tasting Table article explains them well.

Pickling Everything For The Sake Of The Burger

Pickles are on-trend again in 2025, with diners looking for bold and tangy flavors. Beyond the classic cucumber pickle, there’s a move toward pickling a range of vegetables and even some fruits.

Here are some top picks for pickled burger toppings:

• Pickled carrots and daikon (Japanese radish) add a crunchy, Asian-inspired twist
• Spicy pickled cucumbers bring an extra kick to a traditional flavor
• Pickled apples and cabbage introduce sweetness and acidity for balance
• Kimchi adds a fermented, umami-packed flavor
• Candied jalapenos (more on those below)

Garnishes That Wow

Garnishes in 2025 are more than decorative—they can be an integral part of the flavor profile. FDR Co-Founder Richard Keys emphasizes going beyond a simple pickle or tomato slice, instead opting for creative garnishes like candied jalapeños (affectionately called cowboy candy, a snack that is trending on its right), crispy shallots, charred pineapple slices, and herbaceous microgreens.

Creative Smoky And Pepper Cheeses

While most folks opt for a slice of cheddar or American cheese on a burger, there appears to be demand for more adventurous cheese (no, not blue cheese). Here are some ideas:

• Datassential says there is unmet demand for premium cheddars and smoked cheeses.
• FDR Co-Founder and Chef, Scott Randolph, says shredded and spreadable cheeses are where it’s at along with bigger bolder pepper cheeses.

Lize Willers, VP Innovation at Schuman Cheese, agrees. She suggests Schuman’s Smoky Chipotle Pepper Jack, Ghost Colby Jack, and their proprietary Habanero Pepper Jack which packs a punch of flavor with the heat associated with the habanero pepper.

Regional Burger Builds

Consumers continue to crave regionally-inspired flavors. Randy Gier, Managing Partner at FDR, sees 2025 as a year for more creative regional burgers that reflect local food cultures, like a Cuban burger or a southwest BBQ burger.

Here’s a couple more regional burger ideas from two of FDR’s manufacturing partners:

1. Greg Carobrese, National Account Sauce Manager of Haco Culinary, suggests Mexican burger toppings like crispy tortilla pieces and guacamole.
2. Custom Foods of America’s National Account Manager, Scott Everett, suggests an olive tapenade on top of a burger for a sophisticated Mediterranean burger. (Whipped feta and sumac onions could work, too.)

To Sum Up

While traditional burgers will always have a place on menus, offering innovative builds alongside the classics keeps things interesting. With 2025’s trends—whether smashburgers, fork-and-knife options, or flavor-packed bistro burgers—there’s no shortage of ways to excite your customers and give them a reason to share their experience. Get inspired by these trends and start planning a burger menu that stands out.