Three alt-burgers: Deep South Burger, Banh Mi Naanwich Burger, Lava Lava Hawaiian Turkey Burger

Burger Alternatives Make Their Mark 

There are many ways to satisfy burger cravings without beef.

Step aside beef, there’s a new burger in town. Alt-burgers are plentiful, and they’re a thing. Plant-based, turkey, pork and more—these options appeal to a growing segment of diners looking for new flavors or options that fit lifestyle preferences or health choices.

We asked the Gordon Food Service culinary team to scout alt-burger opportunities. They came back with ideas succeeding in the regions they serve. As the popularity of alt-burgers grows, here are some ideas that may be poised to find a place on your menu:

The alt-burger: Deep South Burger
The wow factor: Fried green tomatoes are topped with pimento cheese, thick-cut bacon and comeback sauce on a pretzel bun.
Behind the burger: Christine Dively, Culinary Specialist, Florida

The alt-burger: Banh Mi Naanwich Burger
Why you’ll love it: Lightlife Plant-Based Burger is topped with pickled carrots and cucumber, fresh cilantro, sliced jalapeno, and spicy aioli on grilled naan.
Behind the burger: Rachel Mazur, North Carolina
    
The alt-burger: Lava Lava Hawaiian Turkey Burger
Why you’ll love it: Fresh turkey burger is glazed with Kogi OG Kalbi sauce. Topped with Asian slaw, cucumber namasu and drizzled with serrano chili aioli on a Hawaiian bun.    
Behind the burger: Christine Dively, Florida

Two alt-burgers: Pork Burger Al Pastor, Kentucky Bourbon Bacon Breakfast Burger

The alt-burger: Pork Burger Al Pastor
Why you’ll love it: Fresh pork burger topped with tomatillo and poblano relish and pineapple on a stout beer bun.    
Behind the burger: Bill Barker, Illinois

The alt-burger: Kentucky Bourbon Bacon Breakfast Burger
Why you’ll love it: Pork belly, bourbon bacon jam, soft fried egg, and feta cheese are served on a brioche bun.    
Behind the burger: Adam Walkover, Florida