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!


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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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Wendy’s Menus Lobster Surf & Turf Burger in Japan

If you’ve read that a record North American lobster season has severely depressed prices and have wondered what happens to all the lobsters being hauled in, here’s one possibility: At Wendy’s in Japan, the two new high-end limited-time offers (LTOs) are the Lobster Surf & Turf Burger (on the right) and the Premium Caviar & Lobster sandwich (no burger patty).

Both sandwiches feature Omar lobster meat imported from Canada, according to Wendy’s marketing materials. Each sandwich is priced at ¥1,280 or approximately US$16.28. Or go big (¥1,580/$20.11) for the Garden Sensation salad with lobster and caviar.

Since re-entering the Japanese market late last year (it left in 2009), Wendy’s has positioned itself as the over-the-top-indulgence queen of fast food. It announced its arrival with the Rossini, a $16 foie-gras-and-truffle burger. The lobster burger follows the Iberian Bacon Chili Premium Deluxe burger LTO, introduced in July. It topped the beef patty with Iberian (Spanish) bacon, chili sauce, jalapeňos and Cheddar cheese and priced at a modest ¥980 or US$12.47. Now that’s better.

1 comment to Wendy’s Menus Lobster Surf & Turf Burger in Japan

  • 11-1-14 Read about $16/foie gras burger menu at fast food franchise in Japan. Burger Business knows that a healthy business tries to create novelty menu options for conversation. My favorite burger is simple to prepare: hamburger or ground venison, coat with thin layer anchovie paste, mixed salt pepper garlic sprinkle, fry in cast iron and top with melted garlic oil capsules and a dash of anything. Ref# 4683776552726

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