1. food and drink
2. food
3. salads

Bigger, Bolder, Better
“The increased craving for intense flavor suggests that
the American palate is changing.”1
“It’s time for umami to become a household word…”
2
Step aside sweet and sour. Move over salty and bitter.
There’s a “fifth taste” taking over.2 “Umami,” the (roughly
translated) Japanese word meaning “good flavor” has
kick-started the bold, hearty flavor craze that’s popping
up on American menus.1
Unlike traditional one-note flavors, umami is about a
total taste experience.1 Layer flavors like upscale and
exotic cheeses, premium specialty sauces and other
unexpected elements into your burgers to create the
quintessential umami flavor explosion.
volume ten
stories trends recipes
modern burger
10
“When it comes to fall flavors, bolder is better,” says Kraft
Chef Jeff Basalik. “Offering memorable, multi-dimensional
flavors will keep your customers coming back for more.”
Adding bold, umami-inspired items to your menu helps
your operation stand out as one that offers superior
products. Plus, you can menu specialty burgers at a
premium price point because consumers are willing to
pay for the added quality of items that feature brand
name ingredients3 like A.1 Thick & Hearty Burger Sauce.
Another Way to A.1. UP.
Steak & Bow-Tie Pasta with
Fire-Roasted Poblanos & Corn
Craft a fiery pasta dish with
skirt steak, Manchego cheese,
roasted poblanos & corn in
a creamy white wine and
A.1. Thick & Hearty.
Visit kraftfoodservice.com
1. Miriam Gottfried, “A Taste for Hotter, Mintier, Fruitier,” The Wall
Street Journal, 26 May 2010
2 “Five Menu Trends,” Restaurant Hospitality, 1 February 2010
3 Technomic, Inc. The Burger Consumer Trend Report, 2009
A.1. UP your burgers and UPCHARGE!
Many consumers are willing to pay more for burgers they consider premium.*
Reuben Pastrami
Burger
Go to:
a1burger.com/kfspdf/ReubenPastramiBurger.pdf
for a printable back-of-house photo.
24 servings, 1 burger each
Ingredients
Measure
80% lean ground beef patties (6 oz. each). . . . . . . . . . . 9 lb. (24 each)
Swiss cheese slices (1 oz. each) . . . . . . . . . . . . . . . . . . 1 lb. + 8 oz. (24 slices)
Pastrami, thinly sliced. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 lb. + 8 oz.
Kaiser rolls (or rye or whole wheat rolls), split, toasted. . 4 lb. + 8 oz. (24 each)
A.1. Thick & Hearty Burger Sauce, divided . . . . . . . . . . 1 lb. + 8 oz. (3 cups)
Leaf lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 lb. (24 each)
Tomatoes, each cut into 6 slices. . . . . . . . . . . . . . . . . . 1 lb. + 8 oz. (8 each)
Canned sauerkraut, well drained. . . . . . . . . . . . . . . . . . 1 lb. + 8 oz. (3 cups)
KRAFT Thousand Island Dressing. . . . . . . . . . . . . . . . . 1 lb. + 8 oz. (3 cups)
Preparation
For each serving, GRILL 1 beef patty to desired doneness. TOP with 1 cheese
slice and 1 oz. pastrami. GRILL 30 sec. or until cheese begins to melt and
pastrami is warmed. SPREAD bottom half of roll with 1 Tbsp. burger sauce.
TOP with 1 lettuce leaf, 2 tomato slices, 2 Tbsp. sauerkraut and 1 Tbsp.
dressing. COVER with cheeseburger and 1 Tbsp. of remaining burger sauce.
To create customizable merchandising for this burger, visit kraftpos.com**
Suggested description when menuing:
Lean beef burger with sliced pastrami, Swiss cheese & sauerkraut, topped
with KRAFT Thousand Island Dressing and A.1. Thick & Hearty on a kaiser roll.
* Technomic, Inc., The Burger Consumer Trend Report, 2009
** You must be a KraftWorks member to access merchandising materials: To sign up, visit www.kraftpos.com
For more information on
how to make burgers work
harder for you, contact
your Kraft Foodservice
Sales Representative.
Foodservice