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 Blue Cheese Burger with Bacon Walnut Chutney shown below!

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Visit the Killer Burger Recipe Vault

Want the recipe for the Double Cheese Poutine 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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Burgerville Ties Menu LTOs to Community Programs

spinach__pesto_turkey_burger_smBurgerville continues the evolution of its seasonal-menu program into a community involvement initiative with the introduction of the Crispy Onion & Spinach Turkey Burger. Strawberry milkshakes, smoothies and lemonade as well as a strawberry shortcake dessert also have joined the menu. 

The Vancouver-Wash.-based chain last year began creating monthly limited-time menu items pegged to local, seasonal foodstuffs. Beginning last month, the local/seasonal aspect continues, but menu specials now change every six weeks. The items are created by area foodies and a portion of sales is directed to a local nonprofit. The Crispy Onion & Spinach Turkey Burger is the creation of food stylist Lucy Nelson, and Zenger Farm—a nonprofit urban farm in Portland, Ore., that educates on sustainability—will benefit from a portion of the burger’s sales over the six-week promotion. Oregon Food Bank received a portion of the sales for the Pickled Pepper Cheeseburger Burgerville introduced in March.

Priced at $4.99 alone or $7.99 as part of a combo basket, the Crispy Onion & Spinach Turkey Burger begins with a natural (no hormones or antibiotics) turkey patty (sourced from Diestel in Sonora, Calif.). Condiments include two kinds of pesto: sun-dried tomato and spinach-and-basil. Food Alliance-certified, locally sourced baby spinach replaces lettuce, with fried onions completing the build on a toasted bun from a Portland bakery.

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