This is a special message from Hellmann’s® and Best Foods® Real Mayonnaise and Hellmann’s® Real Sauces.

A thick, juicy beef burger with American cheese, lettuce, tomato, mayonnaise, ketchup and other traditional accoutrements will always have a place in the heart of the dining public. But if we’ve learned one thing from the red-hot “better burger” trend, it’s that customers also love designing their own burgers with new flavor and ingredient combinations, including spins on the traditional beef patty and condiments.

Thus patrons seeking a burger that is lower in fat might welcome a turkey, chicken or vegetarian burger. For a distinctive flavor profile, they might opt for a pork, lamb, tuna or salmon burger. The truly adventurous might go for an exotic elk, venison or ostrich burger. For the operator, offering alternative proteins like those not only satisfies the customer’s urge for experimentation, in some cases it also makes good financial sense, given today’s higher beef prices. That is one of the reasons an increasing number of operators supplement their beef burger lineup with a burger made with a less-expensive protein like turkey, chicken or pork. In fact, a new study by the Chicago-based foodservice consulting firm Technomic reported an 8 percent increase in pork burger dishes during the second quarter of 2011.

However, when you trade the assertive flavor of beef for a milder tasting protein, you must make up the difference to have a standout burger. It is advisable to season the burger mix well and perhaps add other flavorings. Mayonnaise works well as a flavor carrier and enhancer, binder and moistener. The latter is particularly important when working with lean proteins like turkey breast, chicken breast and game.

For example, for a stellar Greek-accented turkey burger, mix ground turkey with mayonnaise, feta cheese, diced garlic and roasted red peppers. For a burger that appeals to spicy food aficionados, combine ground pork, chicken or lamb with mayonnaise and a piquant addition like diced jalapenos, pepper-jack cheese or Buffalo wing sauce.

The other vital question is what goes on the burger. Here the patron is king. When Technomic studied the burger trend earlier this year, it reported that more than half of consumers want to be able to customize the condiments and toppings on their burgers. It suggested that operators cater to the demand for flavor experimentation by providing a wide range of unique and traditional toppings and condiments, perhaps by setting up a condiment bar or by offering build-your-own burgers.

Flavorful and unique burger condiments are easy to create when you start with Hellmann’s® or Best Foods® Real Mayonnaise.

For a knockout Asian Five-Spice Turkey Burger, mix a signature spread with 8 ounces of mayonnaise, 1 ounce of soy sauce and 1 teaspoon of five-spice powder. Also full of flavor is Wasabi Lime Mayonnaise made with 8 ounces of mayonnaise, 1 tablespoon of prepared wasabi and 1 ounce of lime juice.

Another idea is to play up the affinity between pork and fruit. Top a pork burger with grilled pineapple and Apple-Tarragon Mayonnaise made with 8 ounces of mayonnaise, 2 ounces of thawed apple juice concentrate and 1 tablespoon of chopped fresh tarragon leaves.

Flavor enhancement is even more convenient when you use Hellmann’s® Real Sauces, available in flavors like Real Ancho Chipotle, Real Creamy Pesto, Real Horseradish Dijon and Real Red Pepper Basil. These ready-to-use products require no labor and are more consistent than house-made sauces. Feature them as stand-alone condiments or combine them with additional flavorings to add further flair to burgers.

To learn more about the latest sandwich trends, visit: sandwichpro.com.