Turkey Burgers—A Profitable Alternative
Turkey burgers are more than a protein substitute for health-conscious diners or those looking to try something new. They’re also an easy way for operators to cut expenses and increase check averages.
Diners are ordering turkey burgers because they like the flavor. Today, consumers are more open to non-beef-centric menu options, and their interest in alternative proteins is increasing. In fact, more than 25% of consumers say they will pay more to substitute beef with a different protein, like turkey. Turkey burgers on the menu can help operators attract more customers as well as increase profit margins.
More than 74% of operators surveyed say they are extremely concerned or very concerned with controlling food costs. With prices continuing to rise, 25% of operators plan to reduce portion sizes and 23% plan to use more cost-efficient proteins. Beef prices are expected to increase by 7–8% per year during the coming two years. Turkey burgers are the menu solution cost-conscious operators need. Turkey is already a low-cost protein, not to mention a delicious substitute for beef.
Burger sales are booming, and there’s no need to cut back portion sizes to please diners’ cravings. With these turkey burger ideas, patrons will forget all about beef:
- English Cheddar Turkey Burger: On a bun, layer spicy tomato ketchup, grilled red onions, a grilled turkey burger, shredded lettuce, shaved English Cheddar and dijonnaise.
- Tuscan Country Turkey Burger: Make a spread of yogurt and chopped crispy turkey bacon. Spread on a bun and top with a grilled turkey burger, goat cheese, warm smoked turkey slices, thinly sliced red onion, and diced tomato with fresh basil.
- Avocado Turkey Burger: Spread chipotle yogurt sauce on a bun and top with sliced red onions and cilantro. Pile on a turkey burger, shredded lettuce, sliced avocado and sliced tomato.
For more turkey burger inspiration, visit our Culinary Center and check out all of our E-Z Menu Ideas.
SOURCES
Burger Consumer Trend Report, Technomic, 2013
Will Weather Woes Cause Food Cost Hikes?, Restaurant Hospitality, March 2014
2014 Food Cost Outlook: The Trends Are Your Friends, Restaurant Hospitality, January 2014
Pricing the Plate, NRN, March 2014
