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So what's the next "new" hamburger creation by fast-food chains?

Seems like the old standby combo of patty with lettuce and tomato just won't cut it anymore for the hamburger peddlers at the fast-food chains.

We've now got the pastrami burger and the Philly Cheesesteak burger (Carl's Jr.), the up-and-coming Angus Burger (McDonald's and Burger King), the Sirloin Burger (Jack in the Box), and of course the tried-and-true iterations of bacon/guacamole,jalapeno, and cheese burgers that most fast-food places offer in one version or another.

Of course, we can't leave out simply going to extremes, as in adding more meat patties (Burger King Stackers or the In-N-Out double-double).

So what's next?

How about a Hamburger with Chicken Breast?

How about a Spam Burger -- a nice thick hamburger patty topped off with a slice of Spam?

Maybe a hamburger garnished with chopped liver? Or is that too exotic for the masses?

Burger with salami? Or pepperoni? Or maybe sliced up hotdogs a la a Chicago dog?

Your thoughts?

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  1. don't forget, at some fast food places you can order a monster burger.. its not on the menu, but you can get as many patties as you want, i had a friend order one with 12 patties.... that was an expensive burger

    1. There is a restaurant in NYC that sells a burger with chopped liver, although I have yet to have it. I can't imagine it would garner such a following as to be picked up by a chain. I also don't think I'd trust McDonald's chicken livers.

      I'm actually surprised more fast food places dont do fried eggs on burgers.

      I like the newishtrend of spicing up burgers. I love spicy food and think this country is tolerating more and more spices. Maybe we'll start seeing more pepperjack cheese, spice rubbed burgers, fried jalapeno strands on burgers, etc.

      5 Replies
      1. re: ESNY

        I think eggs and burgers are too close to breakfast food ... a la the McDonald's Sausage and Egg McMuffin.

        1. re: ipsedixit

          Doesn't Red Robin do a One Eye Burger with an egg on it? I've been to several diners where this was offered.

          1. re: monkeyrotica

            The Royal Red Robin has a fried egg on top and I have to say, it's divine. Absolutely hands down my favorite way to eat a burger. I have them add some raw white onion and try to get the last bite with all the toppings and the yolk.

        2. re: ESNY

          A place I go (not a chain), has a burger with a fried egg on top, they call it the "hangover burger".... jst what the dr. ordered some Saturdays for lunch..

          1. re: ESNY

            for a little trivia... burgers had eggs on them before they had lettuce and tomatoes.

          2. maybe westernized "ethnic" burgers, ie. burger w/ tahini sauce, terriyaki sauce, or korean bbq sauce? maybe fish sauce will somehow make its way into the mainstream (at least in my dreams).

            4 Replies
            1. re: S U

              a certain fish sauce is in the mainstream and has been for quite awhile :)

              it's called worcestershire sauce, and, in fact, is a frequent addition to...you guessed it...hamburgers

                1. re: aelph

                  I use worcestershire on all red meat, from burgers to filet mignon.

                2. re: S U

                  I've seen quite a few teri-burgers. I'm pretty sure one of the food booths at the S.F. Cherry Blossom Fest sells them. I know I've seen them in Hawaii. Tahini and other stuff would work as well.

                  BTW, Bongo Burger in Berkeley use to sell the Persian Burger...which was really a lamb kehob on a roll.

                3. There's always the good old Southern fried bologna. Looks like a buger, tastes like...I don't know what. Never had the nerve to try it.
                  And I'll bet you can find Spamburgers in Hawaii.

                  1. I'd tell ya, but then I'd have to kill ya. Alllll of youze! mwahahahahah.

                    ok. kidding. You heard it hear first, this ones a freebie. Next time I'll charge you. ;-)

                    Fanfare, trumpets, etc....

                    Stuffed Burgers. They got a pocket of "___________" inside. Maybe jalapeno/cheddar, mushroom/swiss, bacon/bleu cheese whatevr the market will bear.

                    The best part is that they can follow the Angus trend of precooking burgers and then just reheating at point of sale. So the chains get these prestuffed, precooked burgers and do a quickie reheat and then make loads of $$.

                    2 Replies
                    1. re: krushdnasty

                      Matt's Bar in Minneapolis has been making these for decades. They're called "Jucy Lucys" and no, that's not a typo. God, I love a Jucy Lucy with a cold Leinie's.

                      1. re: Das Ubergeek

                        yeah, lots of folks have 'em. Most famously the DB Bistro Moderne burger. I have made stuffed burgers at home as well, albeit sans truffle!

                        http://www.jrn.columbia.edu/studentwo...

                        "The restaurant's signature dish is a bit of an architectural marvel. The burger is shaped more like a baseball than a patty to accommodate almost three ounces of tender shredded short rib meat that has been braised overnight in a red wine, veal stock, mire poix and herbs; mixed with preserved truffles, chopped up bits of foie gras and stuffed inside seven ounces of ground sirloin steak."

                        I'm not saying stuffed burgers are novel. I'm saying its gonna be the "Next New Hamburger Creation" by the mega chain burger joints. Its cheap to produce, easy to premake off site, has enormous value added potential and is logically the next step for "specialty" stuffed burgers. It's like reganomics and the trickle down effect. Daniel Boulud has been making them for rich folks for $99, soon we peons can get a bastardized jalepeno/gloppy cheddar goo version for $5.99 at the mega chain.

                        It's inevitable. Don't fight it y'all.