This is a special message from Butterball. Taking creative license with a classic American item, some restaurant operators are recasting the hamburger with proteins other than beef and signature toppings from around the globe. One of the most fertile departure points for a signature burger is a grind of turkey, vegetables, lamb, tuna, or some other protein. While such alternative patties typically don’t rival beef burgers in sheer sales, operators said, when made well they appeal to a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?