With the majority of consumers eating burgers at least weekly (57 percent), the popular entree remains a staple of the American diet. Amid recent hurdles of rising beef prices and negative health perceptions, Technomic's Burger Consumer Trend Report outlines key areas of opportunity relating to innovations that improve health and quality perceptions while maintaining a strong value proposition.

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"Utilizing value beef cuts and incorporating non-beef proteins can help lower costs and broaden the range of needstates burgers can satisfy," explains Sara Monnette, Technomic vice president. "Specialty ingredients like pretzel buns can enhance the value perception, and unique toppings and sauces, stuffed patties and premium sides can add to craveability and brand differentiation."

Compiling findings from more than 1,500 U.S. consumers, as well as Technomic's MenuMonitor and Top 500 Restaurant Chain Report, the Burger Consumer Trend Report also reveals:

• On a weekly basis, 39 percent of consumers purchase burgers from fast-food restaurants and 39 percent make them at home.
• 61 percent of consumers say it's important to be able to customize the toppings/condiments, and 43 percent prioritize build-your-own burgers.
• At limited-service restaurants, chicken tops the list of fastest-growing burgers since 2013 with a 23 percent increase in menu-item incidence. Build-your-own burgers win out at full-service restaurants, growing by 28 percent.

The Burger Consumer Trend Report is one of many in Technomic's Consumer Trend Report series, offering the most current analysis, insight and opportunities to help grow your business. Our best-in-class intelligence combines nearly 50 years of foodservice expertise with critical findings from more than 30,000 annual consumer interviews and analysis of more than 7,000 menus.

Source: Technomic