Flavor Trends, Strategies and Solutions for Menu Development
Filet mignon, bacon-onion jam, arugula, Gorgonzola, Gruyère, whole-grain mustard, Kaiser roll

By Flavor & The Menu
April 19, 2019

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Shawn Quinn

Put filet mignon between two buns, and you’ve got one classy burger. Upscale steakhouse chain Del Frisco’s Grille does just that in its Quinn’s Filet Burger, giving the craveable, casual hamburger a chic makeover.

“The Quinn’s Filet Burger has been a major success with customers, because not many restaurants are using the filet cut in their burgers,” says Shawn Quinn, Concept Chef at Del Frisco’s Restaurant Group—the burger is named after him. “It’s much leaner and more flavorful than what’s found in your typical patty.”

A 6-oz. prime filet is topped with Gruyère and Gorgonzola cheeses, arugula, housemade bacon-onion jam and whole-grain mustard. A homestyle Kaiser roll holds it all together.
Says Quinn, “We’ve found that the Quinn’s Filet Burger is a perfect fit for the customers seeking flavors similar to our steak offerings, but in burger form.”

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