The future is an unpredictable place. As such, we generally prefer to leave predictions to others. We would be reluctant to break our no-prediction rule even in the most stable times, when little in the way of change is expected.
The burger is going through some changes, as consumer trends are having an effect on the patty. There are patties for every type of consumer, from fresh to frozen, from full-sized to slider, and from beef to turkey to plant.
Meat alternative, meat substitute, mock meat— whatever you want to call it, if imitation is the highest form of flattery, the burger is having its moment.
Jensen Meat's new venture, a line of frozen, packaged single burger patties under the Solos brand, brings a variety of burger options to the customer, whether they’re meat-eaters, flexitarians or vegetarians.
It used to be that people said it was impossible to make a meatless burger taste like meat. Then they said it would be impossible to make a meatless burger economical.
The Capital Grille, a high-end steakhouse and a Darden Restaurants concept, recently added a new burger through a partnership with renowned butcher Pat LaFrieda.