![\"Jalapeno](\"https:\/\/cms.gfs.ca\/sites\/default\/files\/inline-images\/Shot%201%20MTC%20Buttered%20Dbl%20Trouble%20Jalapeno%20Popper.jpg\")
<\/p>\nThe world is teeming with tasty burgers. No matter where you go, there\u2019s a tempting burger on the menu. Sampling them all sounds like something we\u2019d all like to do, but who has the time?<\/p>\n
We asked our Gordon Food Service culinary team to rise to the challenge. They looked around and suggested burgers popular in the places where they dine. But they said picking a favourite was like choosing the \u201cbest\u201d condiment. There are no wrong answers, and the only limit is your burger imagination.<\/p>\n
The fun part is up to you \u2026 deciding on one (or many!) for your menu.<\/p>\n
<\/p>\n
The burger: Jalapeno Popper Stuffed Burger<\/strong> The burger: Buttered Burger<\/strong> The burger: Double Trouble Burger<\/strong> The burger: Aussie-Style Lattice Potato Burger<\/strong> The burger: Burgercopia<\/strong> The Burger: Sweet and Spicy Waff-urger<\/strong> The burger: The Green Goat Burger<\/strong> The burger: Kentucky Bourbon and Blue Burger<\/strong> The burger: Bourbon and Bacon Burger\u00a0<\/strong> The burger: Chimichurri Burger Which regional favourite is ready to leap onto your menu? The world is teeming with tasty burgers. No matter where you go, there\u2019s a tempting burger on the menu. Sampling them all sounds like something we\u2019d all like to do, but who has the time? We asked our Gordon Food Service culinary team to rise […]<\/p>\n","protected":false},"author":19,"featured_media":26828,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25524","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"\n
\nWhy you\u2019ll love it:<\/strong> Fresh ground beef is stuffed with housemade cream cheese and roasted jalapenos, topped with cheddar, thick-cut bacon, crispy jalapenos and served on a toasted brioche bun.
\nBehind the burger:<\/strong> Christine Dively, Florida
\nBest condiment:<\/strong> Chermoula<\/p>\n
\nWhy you\u2019ll love it:<\/strong> Fresh steakburger patties are seasoned with everything bagel seasoning, then double-stacked. Topped with horseradish tavern cheese, braised leeks, dill pickles, sun-dried tomatoes and served on a toasted pretzel bun.
\nBehind the burger:<\/strong> Andrea Slivka, Wisconsin
\nBest condiment:<\/strong> Mayonnaise, you can put it on everything!<\/p>\n
\nWhy you\u2019ll love it:<\/strong> Fresh steakburger patties get double-stacked, then topped with fontina, housemade smoky ketchup, pickled onions and mango habanero aioli. Served on a toasted brioche bun.
\nBehind the burger:<\/strong> Brenda Adler, Florida
\nBest condiment: <\/strong>Cilantro crema<\/p>\n![\"Aussie-Style](\"https:\/\/cms.gfs.ca\/sites\/default\/files\/inline-images\/Shot%202%20MTC%20Aussie%20Lattice%20Potato%20Burgercopia%20Sweet%20Spicy_1.jpg\")
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\nWhy you\u2019ll love it:<\/strong> Prime rib burger is topped with smoked cheddar cheese, pickled beets, red onion, lettuce, tomato and kimchi Thousand Island dressing. Served between a bun made from waffle fries.
\nBehind the burger: <\/strong>David Evans, Ontario
\nBest condiment: <\/strong>Tomato Jam<\/p>\n
\nWhy you\u2019ll love it:<\/strong> Fresh steakburger is topped with havarti cheese, bacon, caramelized onions, arugula, baby kale and served on a toasted bun.
\nBehind the burger: <\/strong>Kent MacDonald, Nova Scotia
\nBest condiment:<\/strong> Salsa, because of their versatility<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Fresh beef patty is topped with pimento cheese, jalapeno bacon, tomato and lettuce, then served on a sweet pearl sugar waffle bun.
\nBehind the burger:<\/strong> Rachel Mazur, North Carolina
\nBest condiment:<\/strong> Basil pesto aioli<\/p>\n![\"Four](\"https:\/\/cms.gfs.ca\/sites\/default\/files\/inline-images\/Shot%203%20MTC-Goat-KY-Bacon%20Bourbon-Chimichurri_1.jpg\")
<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Fresh steakburger is topped with goat cheese, arugula, red onion and green goddess dressing. Served on a toasted brioche bun.
\nBehind the burger:<\/strong> Eric Meisel, Ohio
\nBest condiment:<\/strong> Mayo, but I like to add stuff (pesto, sriracha, banana peppers, Italian dressing)<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Fresh Wagyu beef is topped with signature Kentucky bourbon sauce, mushrooms and blue cheese. Served on a toasted brioche bun.
\nBehind the burger: <\/strong>Chris Blanford, Ohio
\nBest condiment:<\/strong> Ketchup and mayo mixed<\/p>\n
\nWhy you\u2019ll love it: <\/strong>Fresh steakburger is topped with thick-cut bacon, bourbon and burnt honey jam, then served on a toasted brioche bun.
\nBehind the burger: <\/strong>Bill Barker, Illinois
\nBest condiment:<\/strong> Kimchi<\/p>\n
\nWhy you\u2019ll love it:<\/strong> Fresh steakburger is topped with fontina cheese, grilled peach chimichurri and red onion then served on a toasted brioche bun.
\nBehind the burger:<\/strong> Bill Barker, Illinois<\/p>\n","protected":false},"excerpt":{"rendered":"