Industry News | August 18, 2015

Burger 21 Adds New Shake and Burger on August 21

image used with permission.

Burger 21, an award-winning, “beyond the better burger” fast-casual franchise, is continuing to raise the bar for the better burger industry with the rollout of its Loaded Spud Burger and White Chocolate Raspberry Shake, now available for a limited time. As part of its unique culture, Burger 21 offers a different chef-inspired burger and handcrafted shake on the 21st of every month. In addition, the brand donates 10 percent of its restaurants’ sales to a local charity or school in the communities it serves on this day.

Beginning August 21 through September 20, guests can enjoy Burger 21’s Loaded Spud Burger, which features a Certified Angus Beef patty on a layer of scallion cream and topped with Cheddar cheese, chopped bacon, and potato crisp served on a toasted brioche bun with a side of its house-made Cheese & Ale sauce. Burger 21’s White Chocolate Raspberry Shake is a sweet blend of vanilla ice cream, Ghirardelli white chocolate sauce, and Monin Raspberry Puree topped with whipped cream and raspberry drizzle.

“We wanted to recreate the classic steakhouse experience in a gourmet burger format using only the highest quality ingredients to create a flavor profile that our our guests can relate to,” says Mike Remes, corporate chef for Burger 21. “Burger 21 is the only fast-casual concept that goes ‘beyond the better burger’ to deliver the ultimate dining experience. Our fans continue to inspire us to develop unique burger and shake creations and we are confident they will be raving over our latest featured combination.”

In addition to the Loaded Spud Burger, Remes is the mastermind behind several of Burger 21’s best-selling featured burgers of the month, included the Bayou, Turducken, and Fried Green Tomato burgers.

Burger 21 was named one of QSR's "Best Franchise Deals” of 2014.




News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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