A new category has been added this year meaning pub chefs can now enter under foodservice and premium quality innovative burgers. The latter is open to all sectors of the industry, though entrants must be based in England.
The new category has been introduced to recognise and reward innovation in the burger market. For entrants to this category, judges would like to see burgers made from single muscle cuts because research has shown that mincing trim from rump, chuck or brisket can improve margin potential (up 9%, 8% and 14% respectively) as well as creating different tastes and textures.
Other categories, that pub chefs are not eligible for are multiple retailer; and independent butcher.
Burgers can be made from beef, veal, lamb or mutton but must be from an assured source that is compliant with the Red Tractor, EBLEX Quality Standard Mark or equivalent scheme.
There is an entry fee of £20 for each product entered and entries are limitless.
Every entrant will receive a copy of EBLEX’s book It’s All About Flavour, which looks at the premium burger market and explains the profit potential from using single muscle cut burgers.
Big expectations
Competition organiser, Hugh Judd, foodservice project manager for EBLEX, said: "We are really excited by the introduction of the new innovation category in this year’s Burger Challenge competition and can’t wait to see the range of products entered.
"Over the years we’ve seen a real upsurge in premium burger sales and our research has shown that by introducing cut-specific burgers, there is real potential to encourage consumers to trade up. Not only that, but it also ensures better carcase utilisation which delivers an enhanced gross profit margin throughout the supply chain."
For further details visit the competition website.
The closing date is Friday 28 February.