Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 5, 2020

 

Mike Carroll photo

Mike Carroll

At Bad Daddy’s Burger Bar, the Bistro Burger boasts a craveable combination of smoke, heat, savory and sweet. It’s a top seller for this upscale burger concept with locations throughout Colorado, Oklahoma and the South.

A 7-oz. Angus beef patty is crowned with applewood-smoked bacon, caramelized onion and peppery arugula, along with a signature chipotle avocado crema. Smoked Gouda adds to the burger’s signature status. “The Gouda brings out a whole new flavor profile that people find refreshing,” says Mike Carroll, Kitchen Manager. “Also, the combination of a little heat, a little cool, a little sweet and a slight crunch is what makes this burger pop.”

 

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