If burgers are part of your foodservice offer, could you take your burger to the next level? Even burger experts don’t agree on what makes a great burger—so there’s room to make your own offer stand out. Here are tips from four operators about how to elevate your burger offering.

NFA (No Fooling Around) Burger

Billy Kramer owns NFA (No Fooling Around) Burger, located in a Chevron station in Dunwoody, Georgia.

Kramer found that it’s not just the ingredients that make a burger great—technique is key. He doesn’t season the meat before making the patties. Instead, he sprinkles seasoning on right before it hits the grill and avoids overworking the meat.

Everything that goes on the burger is strategically placed. “We want the first bite and the last bite to have the same flavor…Pickles are circular. You need to have a pickle in every bite, so we use 4 pickles. Instead of strips of bacon, we use diced bacon so you get bacon in every bite,” he said.

Pig Trail Bypass County Café

Hooshang Nazarali owns the Pig Trail Bypass County Café, a restaurant and convenience store in Elkins, Arkansas. Inspired by his first cheeseburger, Nazarali decided to add a Persian twist to the American classic.

“Before I make the patty, I add chopped onions and my secret blend of spices,” he said. “The burger is seasoned inside and out.”

Nathan’s Barbecue

Nathan’s Barbecue in Brenham, Texas, manager Cyndi Merski said, “We use fresh ground meat each day—an 80/20 blend. We make our own patties, weigh them individually and hand patty each one. It’s a half-pound burger seasoned with just salt and pepper.”

At Nathan’s, each burger is cooked fresh, which means there is a 12-minute wait when a burger is ordered.

Acadiana Burger Company

Rob Zorn said two things make his burgers stand out: texture and flavor.

“My burger is 100% ground beef with no fillers, and I believe a great burger has a high fat content,” he said. “I use the highest fat content—27% fat and 73% lean. The fat is where all the flavor is—whether it’s pork or ribeye, fat holds the best flavor. Some people believe a burger is just high-quality ground beef with salt and pepper. I believe you have to be bold with the prep. I incorporate seasoning into the hand mix with the raw ingredients.”

Continue reading What Makes a Great Hamburger? in the February 2025 issue of NACS Magazine.