Burger trends: What will shape burger production in the coming years?

Which burger trends are poised to take center stage in the upcoming years?

Burgers are already one of the most popular fast food dishes worldwide, and this trend doesn’t seem to be changing anytime soon. The demand for burgers is growing rapidly, with more and more restaurants offering burger options on their menus.

Since 2020, there has been a significant increase in the number of restaurants and food trucks, reaching a number of more than 15 million food locations worldwide. Food producers need to be aware of the latest burger putty production trends to offer products that meet market demand.

Google users’ interest in burgers (2008-2023)

In this article, we have a closer look into the principal trends set to define the future of putty production. We will also explore the value of investing in contemporary meat processing and putty production equipment, assessing its impact on the industry in the years ahead.

3 trends that will define burger putty production

1. Smaller and fresher batches

One of the key trends that will shape burger putty production in the coming years is the trend toward smaller and fresher batches. Consumers passionately seek burgers made with fresh, locally sourced ingredients, emphasizing superior taste and quality.

Producing smaller batches necessitates distinct methods and equipment compared to large-scale production. Manufacturers should employ systems capable of crafting patties in more modest quantities, ideally utilizing fresh ingredients sourced from local suppliers.

The trend towards smaller and fresher batches creates opportunities for smaller-scale producers, who have the advantage of more immediate response to those new market needs. If you are a visionary food professional who sees new trends early, invest in modern equipment that allows you to produce patties in smaller quantities.

The production of smaller batches offers advantages like:

• Improved product quality: Burger patties in smaller batches are usually fresher and taste better.
• Enhanced Flexibility: Producing smaller batches  allows manufacturers to tailor their production more closely to customer demands and preferences.
• Reduced risks: Producing patties in smaller batches minimizes the risk of unused ingredients.

2. Healthy options

The trend towards healthier and more nutritious burgers is one of the key trends that will shape burger production in the coming years. Consumers are keen on looking for burgers with high nutritional value made with quality ingredients but fewer calories and fat at the same time.

To meet this trend, professionals in putty production will need to work with healthier ingredients, such as lean meat, fish, vegetables, and legumes. They will also need to use new production techniques that will help them reduce the calories and fat in the final product.

Fish Burgers

Some examples of healthy putty options are the following:

• Lean meat burgers, such as chicken or turkey burgers.
• Fish burgers, such as salmon or tuna.
• Veggie burgers made from mushrooms, carrots, or zucchini.
• Legume burgers or falafel made of chickpeas, beans, or lentils.

Professionals who invest in healthy burger options will have the opportunity to attract a broader range of consumers, including those who follow special diets (vegans, vegetarians, pescetarians) or simply want to eat healthier.

3. Flavors and ingredients from all over the world

Globalization has led to an increasing trend towards exploring new flavors in burgers, combining ingredients from all over the world. This has already begun to influence the production of burger patties, with professionals experimenting with new mixes of ingredients from other countries.

Asian Bao Buns

For example, there is an increasing demand for burgers inspired by Mexican tacos, Indian tikka masala meatballs, Japanese teriyaki sauce, and Chinese shiitake mushrooms.

Furthermore, there’s a growing popularity for burgers featuring exotic meats such as wild boar, ostrich, and crocodile, appealing to adventurous palates!

Mexican Burger

These emerging trends open fresh avenues for food producers in the realm of standardized food production. Leveraging modern production equipment, they can craft high-quality, flavorful burgers that cater to the unique and exotic preferences of contemporary consumers.

Burger Production Machines

How burger trends shape putty production equipment

HYB900/160L Mixer Grinder

The trends influencing the production of burger patties have a direct impact on the equipment used in production. Specifically, these trends require equipment to be able to:

• Carry out a variety of recipes with different ingredients and flavors. The equipment should be versatile and capable of adjusting to a variety of production requirements.
• Ensure consistency in the burgers produced, maintaining uniformity in size, shape, and flavor, which is crucial for quality assurance and customer satisfaction.
• Be efficient and productive. This is important to reduce production costs and increase productivity.

MLK130L

The equipment used for burger putty production must include the following:

1. Mixers: Use them to mix the ingredients, such as meat, vegetables, and spices. Mixers must be able to mix up the ingredients evenly without compromising the texture of the components.
2. Meat Grinders: Use meat grinders to blend ingredients, including meat, vegetables, and spices, evenly without compromising the texture of components.
3. Mixers & Grinders: A combination of the two machines above helps to mix up the ingredients and grind the meat.
4. Hamburger Machine: The Hamburger machine is designed to shape patties into specific sizes and forms. It is essential that these machines consistently produce uniformly sized and shaped patties, ensuring portion consistency across restaurant servings.

Furthermore, for producing patties from frozen meat, the following types of frozen meat cutting machines and mince shaping machines are recommended:

• GN400: The GN400 is a machine that cuts large quantities of frozen meat into small pieces. The small pieces can then be ground or mixed with other ingredients.
• FR100 and FR300: The FR100 and FR300 machines cut large quantities of frozen meat into thin slices. These slices can then be mixed with other ingredients or used to produce patties with finer texture.
• FR 200L: The FR 200L is the machine that forms the minced meat into burgers or Greek soutzoukakia Smyrneika shape (also known as İzmir köfte).

FR 200L Hamburger Machine in Action

Choosing the right burger puttie production equipment is important if you would like to produce higher quality and top-consistency products that meet market requirements. Learn more about Lakidis’ professional Hamburger machines by contacting the customer service department.

Contact us