Restaurant chain goes 50/50 on bacon, beef
June 21, 2017
by MEAT+POULTRY Staff
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Slater’s 50/50 blends beef and bacon to make burgers. (photo: Slater’s 50/50)
While some foodservice outlets experiment with blended burgers featuring mushrooms, California-based Slater’s 50/50 has gone all-in with a blend of beef and bacon.
Scott Slater, founder of Slater’s 50/50, believes that bacon is meat candy, and this conviction inspired him to create the blended bacon burger, according to the company’s website. The 50/50 is patty made of 50 percent ground bacon and 50 percent Holstein ground beef. The company’s supplier is Brandt Beef – The True Natural, which is a family owned beef producer in Southern California.
But bacon isn’t the only thing about Slater’s 50/50 that’s bound to appeal to diners. Dogs are welcome at Slater’s 50/50 locations with patio seating, and canines get their own menu which offers a 50/50 patty, beef patty, two chicken strips, two bacon strips or a turkey patty.