There are many "better burger" chains in the U.S. these days, but Burger 21 claims that it’s different from the rest. For one, half the burgers on the menu are non-beef, made from turkey, chicken, ahi tuna, shrimp, or beans and vegetables instead. The result is a varied menu with lots of higher-end options, said Dan Stone, vice president of franchise development for the restaurant’s Tampa, Fla.-based parent company, Front Burner Brands. The fast-casual ...

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