November 28, 2011
Restaurants & Institutions Magazine has the low-down on what creates a "premium" burger in the minds of hungry consumers. Some of the findings are surprising. Customers find the cut (sirloin, chuck, etc.) and type (Angus, Wagyu, etc.) essential to a "premium" burger experience. Other factors like high quality vegetables and portion size also play a role in making a burger "premium" in the customer's mind.
As blogger Matt Yglesias points out, Angus is simply the most common cow breed in the United States. There is nothing inherently special about the meat.
What makes a premium burger for you?
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