How To Make The Best Restaurant Burger

You’ll notice just about every restaurant with dining service has some form of a burger on its menu. Mexican restaurants typically have a cheeseburger on the kids’ menu. Upscale locales include their takes (like Denver’s famed Rioja with their Colorado Lamb Burger on the lunch menu). A bar & grill and a steakhouse wouldn’t dream of going burger-less. Pizza Hut even introduced a burger in 2024.

Why do most sit-down restaurants often serve burgers?

We’ll tell you why. Because burgers can be inexpensive to build, with a good process they consistently taste good, and diners can’t get enough of them.

Pictured here: Sliders featuring ¡Yo Quiero!™️ Original Guacamole. For the full recipe visit YoQuieroBrands.com.

Americans Love Burgers

It’s reported that the typical American eats an average of 60 hamburgers a year. Of those surveyed (see infographic at the bottom of the post), more than 30% are willing to travel up to 40 miles to satisfy their burger craving. 40 miles!

The question for restaurant brands, then, is…how do you make a burger your fans would travel 40 miles to eat?

We asked several of our food manufacturing partners how to make the best restaurant burger. Here’s what they told us.

Start With Luxe Ingredients

Greg Carobrese (National Account Sauce Manager at Haco Culinary) says consumers are increasingly seeking luxury in their dining experiences, and we agree. He goes on to say, “Custom-grind burgers made from high-quality cuts like sirloin, chuck, or ribeye are gaining popularity.”

Scott Everett (National Account Manager, at Custom Foods of America) takes it further saying, “Operators can elevate their burgers by using specialty meat blends and by offering unique cheeses like brie or aged cheddar.”

If You Add Cheese, Make It Interesting

The best cheeseburger cheese may be in the eye of the beholder (or is it the mouth of the beholder?), but if you like distinct flavor like Cody Comerford (VP of Sales – Foodservice and Food Ingredient at Schuman Cheese) does, then step away from what he calls “boring burger cheeses of the past.” Instead, Cody says, consider fontal cheese for a unique melting cheese, a soft spreadable cheese, or spicy slices.

Gourmet cheeses along with other toppings can transform a burger into a culinary experience.

Greg Carobrese

Choose Next-Level Sauces And Toppings

For the best hamburger toppings, Lowell Phillips (VP of Business Development and Innovation at Fresh Innovations, LLC and ¡Yo Quiero!™️), urges you to focus on flavor, texture, and upgrades you know people want…like avocado slices or guacamole.

Scott Everett has his eyes on texture, too. “Incorporating crispy elements like fried pickles, onion straws, or even French fries can add texture and visual appeal, making the burgers more enticing.” He adds that protein toppings like chorizo or pulled pork can also elevate a burger.

Greg Carobrese is all about custom-crafted aiolis and Girard’s Burger Sauce, a Haco Culinary favorite. The sauce is creamy, tangy, and perfectly sweetened for a hamburger or cheeseburger.

Pictured here: Burger Sauce from Girard’s Food Service Dressings

Balance Flavors

Scott Everett explains the importance of balancing flavors best:

You want a burger that layers and balances flavors without overwhelming the burger’s core elements like the patty, bun, and cheese. At Custom Foods of America, our products are designed to harmonize salt, acid, heat, sweetness, and savoriness. We want to introduce varied textures and deliver a significant flavor impact with minimal quantities, like using 2 oz of a bold component such as spicy giardiniera or Roasted Chipotle Pepper Jelly to steer the burger’s flavor profile without altering the patty seasoning.

In other words, whatever cheese or toppings or seasonings you choose, don’t let it overpower another component of the burger. Use just enough of something to make the whole burger sing.

Extraordinary Buns Bread

A stale white bread bun will work, but it won’t wow.

Scott Everett suggests trying unique carriers like croissants, concha rolls, and pita. If you do go with a bun, he also recommends highlighting buttered and toasted buns for a simple perceived value add.

Brad Rowe of Cusano’s Baking Company says, “It’s all about the quality of the bun. I hate to see operators spend money on great ingredients and then put their burger on a sup-par bun that ruins the whole experience.”

Our two most popular burger buns are brioche and challah. Brioche has that classic sweetness whereas challah has a soft texture and a richer flavor.

Brad Rowe, Cusano’s Baking Company

Cody Comerford from Schuman Cheese has a bun suggestion. The innovation team there has developed an easy way to add a crispy cheese layer on the flat top. It delivers textural interest and a strong layer of flavor.

To Sum Up

To make the best burger you need luxe ingredients, interesting cheese, next-level sauces and toppings, balanced flavor, and an excellent carrier.

We don’t recommend you follow all the tips shared in this article. Pick a few based on the strengths of your brand. How can you do what you do best with an experimental burger build?