Wisconsin Cheese Adds Value

When you turn cheeseburgers into Wisconsin Cheeseburgers, you’re not just adding extra flavor, you’re adding the prestige of award-winning quality. Quality your customers will pay a premium for.
Click HERE to visit the Wisconsin Cheese Burger page and get the recipe for the Wisconsin Gouda Garlic Burger shown below!


Visit the Killer Burger Recipe Vault

Want the recipe for the Cream Cheese Stuffed Garlic Burger shown above? Looking for burger recipes from Bobby Flay, Jamie Oliver, Umami Burger or Michael Symon’s B Spot? Visit BurgerBusiness.com’s Killer Burger Recipes vault. _________________

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McDonald’s Tests Overlap for Breakfast, Burgers

In his interview with BurgerBusiness.com earlier this month, J.M. Owens, president of the Greater Atlanta McDonald’s Operators Association, said that one challenge keeping McDonald’s from offering breakfast all day is simply space limitation: There isn’t enough grill space in a standard McDonald’s kitchen to prepare two menus—breakfast and lunch/dinner—at once.

In Rockford, Ill., northwest of […]

Today’s Six Quick Marketing Lessons

An A for timing: McDonald’s UK beef newspaper ad

1) Where there’s an advantage to be had, take it. There’s no evidence that Burger King served horsemeat to consumers, but the chain did withdraw and dump product from one of its meat suppliers, which has been implicated in the supermarket scandal, British magazine Marketing […]

Meatheads Adjusts to Success

Fast-casual burger chain Meatheads celebrates its fifth anniversary today (1/28), which means it is young enough to remain true to the quality commitment on which it was founded but mature enough to concede that a few tweaks could be made to the concept.

Meatheads offers build-your-own burgers or “chef-inspired” signature burgers.

One departure from […]

Independent Burger Joint Growth Outpaces Chains, Industry

Source: The NPD Group/Fall 2012 ReCount

The total number of U.S. restaurants increased by 4,442 or 0.7% to 616,008 between the fall of 2011 and fall 2012, according to new data from The NPD Group. Additionally, the number of QSR (quick service and fast casual) burger-menu restaurants grew by 0.7% as well.

But the […]

McDonald’s Pledges a More Aggressive 2013

McDonald’s Corp. CEO Don Thompson pledged that the world’s largest restaurant brand will be more aggressive this year in its pursuit of sales and customers. This comes as the company announced global same-store sales that were up 3.1% for full-year 2012 despite Q4 comps that rose just 0.1%. He warned that January 2013 comp sales […]

Buffalo Wings Its Way Onto Burger Menus

The Counter’s bison burger with black-eyed-pea salsa.

Is bison poised to succeed lamb as the next hip, hot burger protein? Given The Counter’s decision this week to make bison a permanent build-your-own-burger option coupled with Red Robin Gourmet Burgers’ revelation that it is considering a new line of premium Kobe beef and perhaps bison […]

McDonald’s App Offers Ingredient Sourcing Info


In the U.S., McDonald’s “What We’re Made Of” food-quality campaign includes TV spots introducing its suppliers, such as potato grower Frank Martinez and cattle rancher Steve Foglesong. But in Australia McDonald’s is using a variety of high-tech tools to go even deeper with its food sourcing/quality message, allowing diners to track the ingredients in the […]

Wendy’s Breakfast is Getting Cold

Breakfast goes on the back burner for now.

Bottom line, Wendy’s hasn’t found a way to make breakfast profitable. Speaking at this week’s ICR Xchange Investor Conference, The Wendy’s Co. CEO Emil Brolick breezed through his A Cut Above/Recipe to Win presentation, stopping just long enough to essentially say, “Oh, and breakfast? Maybe in […]