The report, based on findings from more than 1,500 US consumers, also found:
• On a weekly basis, 39 percent of consumers purchase burgers from fast-food restaurants and 39 percent make them at home.
• 61 percent of consumers say it's important to be able to customize the toppings/condiments, and 43 percent prioritize build-your-own burgers.
• At limited-service restaurants, chicken tops the list of fastest-growing burgers since 2013 with a 23 percent increase in menu-item incidence. Build-your-own burgers are tops at full-service restaurants, growing by 28 percent.
Technomic’s report also outlined key areas of opportunity relating to innovations that improve health and quality perceptions while maintaining a strong value proposition.
“Utilizing value beef cuts and incorporating non-beef proteins can help lower costs and broaden the range of needs that burgers can satisfy,” said Sara Monnette, Technomic vice president. “Specialty ingredients like pretzel buns can enhance the value perception, and unique toppings and sauces, stuffed patties and premium sides can add to craveability and brand differentiation.”