Burgers are alive and well, as restaurants focus on customization, non-traditional proteins, premium beef and sides, and creative flavor combinations.

Provisur Technologies Inc. has taken a fresh look at how to manufacture an extraordinary burger.

Think of a hamburger, and you typically imagine a patty of ground beef on a bun, maybe with some cheese or ketchup for garnish.

Listen to a conversation with Richie Jenkins, senior director of marketing for Butterball Foodservice, about burger market trends.

Best Chicago Meat Co., LLC, under its Glenmark label, has launched four new, 1/3-pound Angus pub-style burgers

In conjunction with our 2013 Burger Report, editor-in-chief Andy Hanacek discussed some of the recent moves by McDonald’s on its burger offerings with Raul Reyes, director of marketing, McDonald’s USA.

Provisur has the burger-making process covered with continual innovations and increasingly integrated solutions.

McDonald’s announced that it is adding three new Quarter Pounders to its burger menu, replacing its 1/3-pound Angus burgers.