Having a solid line up of burgers on the menu will help drive business and increase customer satisfaction! There should be a variety to choose from and they need to deliver in both value and taste. Do you have fish & chips on your menu? The fish you use for your fish & chips can be converted into a fish burger with a few simple tweaks.

The above photo is what I like to call the "Haddocklujah Burger''! It utilizes the ever popular 4 oz. Haddock fillet which a lot of restaurants use for their fish & chips. In order to increase the bun coverage, I simply cut it in half down the middle to achieve two equal pieces. Then I battered the pieces and placed them between a butter toasted brioche bun. Lemon dill tartar sauce, Ontario Honey Crisp apple slaw and a slice of Canadian cheddar completes the build.

 Or maybe you’re using a value added product for your fish & chips like our Yuengling® Lager Battered Haddock Fillets. Convert this into a fish burger with the addition of a simple cabbage slaw, thick cut dill pickles, tomatoes, smoked cheddar and potato chips to give it some extra crunch. I dubbed this one the "Big Crunch Haddock Burger"!

What about a Gourmet Salmon Burger? I’ve taken our Salmon sides and cut them on a bias to get 4 oz. portions. The Salmon is grilled to order and placed between a black burger bun with guacamole, ribbon-cut cucumbers and Cajun frizzled onions. The black burger bun is from my friends at Ace Bakery and can be found through most major food distributors. It uses bamboo charcoal to get the black colour yet tastes and performs like a classic burger bun. Something different eh!

Stay hungry my friends!