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 Mediterranean Lamb Burger with Wisconsin Feta 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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Whataburger Continues the Year of the Patty Melt

whataburger_pattyThe increasingly popular answer to the question “What can you do next with burgers?” is to swap toast for the bun and create an old-fashioned patty melt.

San Antonio-based Whataburger is the latest to join this trend, reviving its Patty Melt sandwich at its nearly 700 stores. Both the single- ($2.89)  and double-patty ($4.64) versions are topped with grilled onions, Monterey Jack cheese and a creamy pepper sauce and served on Texas toast.

Whataburger’s is the latest in a string of patty melts as quick- and full-service restaurants more frequently revamp menus to draw consumer interest. Hardee’s current limited-time offer is a Portobello Mushroom Melt and Checkers/Rally’s late last year added Toasted Spicy Queso Melt and American Toasted Double Melt sandwiches as LTOs. Arby’s, Cosi and Perkins are among other chains that recently have tried toasty melts. But if 2009 ended as the year of the patty melt, it appears the trend still has legs in 2010. 

Here’s the TV commercial Whataburger aired the last time it cycled the Patty Melt back onto the menu. And here’s a recipe for Katie Lee’s Logan County patty melts, a past award winner at New York City’s Wine & Food Festival Burger Bash.

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