11/06/2012 11:32:00 AM

Burger Survey Results Revealed! Toppings, Sides, Condiments and More...

Dig in to our survey results. 
It's Burger Week on the blog and - news flash - you can't get enough of them, at least according to the results of our just-released Burger Survey, which polled over 1,000 avid diners. It was a carnivorous crowd, with the respondents reporting that they eat the favorite foodstuff an average of 4.3 times each month, which basically boils down to once a week. There was a gender divide represented in the results, with women eating an average of 3.4 burgers each month vs. 4.9 for the gents.

Stomach growling yet? Click through the below slide show to dig into the juicy stats, and follow along on social media with the hashtag #Burgerweek. Oh, and in case you were dying of suspense, we'll let one spoiler drop: people love ketchup. In fact, 66% said it's their favorite condiment - tomato fans, freak out!

11 comments :

  1. Weird how you point out that over half of burger eaters value grass-fed beef -either somewhat or very much prefer- and then say they say "meh" to it.

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  2. I grew up in RI, and when I moved to NYC I found that sure, there's plenty of fabulous food, but a few key areas where even the "greatest" NYC food fell WAY short of the mark, and for no explicable reason. Burgers are NOT one of these area, but the condiments for them are.

    Even amongst burger specialty restaurants, I've found only 1 or 2 over the years which offer sweet red pepper relish. This relish is to ketchup what Kobe steak is to Spam. Unfortunately, while the best sweet red pepper relish I've tasted in NYC is good, none can compare with the stuff at Newport Creamery in RI, which sells it by the jar at their restaurants. (Their burgers are better than just OK, but their red relish is far more heavenly than Burger Heaven's. Some people scoop it onto their plates as a side dish.)

    RI, being populated by a lot of French, Italian, Portugese and other food-loving ethnics, has more bakeries per capita than any other state, and probably more competitions over home-recipe food and more mom & pop restaurants competing (per capita) even than NYC. Don't get me wrong -- NYC food can be THE BEST -- but some categories fall far shy. And BTW, when I've had NYC visitors at my RI home and they try the below examples, almost all have agreed emphatically with my assessments below. For example:

    1. Probably because of NYC's more widespread PR, "NY pizza" is supposed to be great. A lot of it is very good. But I've found only one place which serves a slice that makes it all the way to the top, whereas in tiny RI it takes only a slight effort to find same.

    2. Red pepper relish aside, it's almost impossible to find a burger on a nicely toasted (or grilled!!) & buttered bun or english muffin in NY, and sweet pickle relish is usually even harder to find. For those who like their burger with a slice of raw onion, mustard, and pickle relish, the icing on that cake is a sprinkling of celery salt -- totally unheard of by deprived NY burger lovers.

    3. The typical diner's NE clam chowder for $4 in RI WAY surpasses the $8-12 servings at good NY restaurants. Fish & chips or fried clams or stuffed clams which surpass what you get even at upscale SEAFOOD SPECIALTY restaurants in NY, are so common they're almost the norm.

    4. I've never had a great hot dog in NYC. The ones at Papaya King almost make it. I'll never understand why the ONLY rolls they're served on are the same puffed cardboard ones you get everywhere, even in the supermarkets. These so-called buns are guaranteed to downgrade the taste potential of the worst or best hot dogs by 50% or more. The ONLY way to serve a good hot dog is on a rectangular-shaped split bun without crust on its flat sides, which can be toasted or even better GRILLED, and buttered. Everyone I know who's ever had one this way, served otherwise their OWN preferences, agrees that the this bun makes all the difference in the world, and even more when toasted or grilled. National bread brands sell 'em in supermarkets all over New England side by side with the inferior style NYers are subjected to, at the same prices. Judging by the relative shelf space allotted them, the style NY has adopted for itself loses by at LEAST 5 to 1 when consumers are given a choice.

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    1. 1. NYC surely has a LOT more tourists than RI, as well as late night drinkers. Many, if not most, not-great pizza places that NYers do not frequent survive, often very well, on tourists and late night drinkers.

      3. NY restaurants pay a premium on space. Therefore, even the exact same dish for which the ingredients cost the exact same amount has to cost more in NYC for the restaurant to pay rent and stay in business. Also, is at least the coastal portion of RI territory for clamming and other fishing? I don't believe any shores of NYC are anywhere that we would want to eat clams from even if they're available, other than some bluefish and sea bass well off the coast of Brooklyn and LI, which means that seafood often has to be purchased elsewhere and transported in, raising the price, and adding some time that the fish is out of the water before it's cooked.

      4. (I far, far prefer to know that hot dogs I'm eating are made from grass fed beef, which would of course go for burgers too for me, and also without nitrates or nitrites, so I've been buying Applegate Farms hotdogs at the supermarket to make ourselves.) There are a few places here and there that have organic grass-fed nitrate and nitrite free hot dogs, so I'd be happy eating those. But just curious, have you ever tried Crif Dogs? They don't fall into the above category, but if I'm going to have a conventional hotdog, it's definitely from there.

      The high percentage of chain restaurants in NYC is also in large part due to tourists and to transplants from other parts of the country, who often feel out of place or homesick, and are happy to see a chain that they recognize from home. I just wanted to point out that a lot of what you're complaining about is not here because "real" New Yorkers think it's great, but because their customer base is our visitors and adopted residents.

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    2. Burgers in New Haven, CT (served in at least 20 places) make these burgers look anemic. Check out some of these and re-evaluate your stand:

      http://newhavenliving.com/article-31-best-burgers.html

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    3. I live in Rhode Island.
      My identity must be kept a secret as I am passing for a native Rhode Islander and I have covertly made people think they recall me as a child here.
      I too, love the Newport Creamery (I had to find out what a"creamery" might be)and like the burgers on toast and red relish hot dogs,
      but
      With the plundering by its last CEO, the Newport Creamery has financial woes which it has tried to solve by closing some branches and by decreasing the pepper to glop ratio of the red relish and trying to make up for it with more corn syrup.

      Now, tell them about May Breakfasts and JOHNNY CAKES!

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  3. Would Michelle Obama and the food police approve of any of these? Get ready America!

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  4. Being out here in Durango, Colorado, the beef we are supplied by local ranchers is greatly superior to the beef our clients can buy in Walmart. Being a very progressive group, even a local construction worker is willing to have their burgers just a few times per month vs. once a week just so they can wait to have them out at a specialty burger place.

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  5. Here at our New Mexican specialty restaurant, the Green Chile Cheeseburger served up with fries is one of our best sellers. I never thought of us being a "Specialty Burger" place, but it would be worth getting the word out since we are always looking for ways to boost our lunch crowd.

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    1. From a marketing perspective, this is really great information for restaurants that have a lot to offer for breakfast or dinner, but find it difficult to shine among the many lunch venues. Lunch seems to be where both of these type of restaurants overlap customers. I love green chile, is it authentic Hatch?

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  6. Any article on burgers that fails to differentiate among the species is simply fatuous. First of all, B-K, McD, and Wendy's are a totally different food group than the burger from 5 Guys and its peers. And these are different from good bar burgers, of which Moody's in Chicago is the exemplar. But when you start with the wagyu, kobe, foie gras, etc., as you waltz into the fine dining scene, you're again mixing the metaphor. Joe's Steak, Seafood, and Stone Crab has a superior burger (high priced) but it needs to be compared with RL's or Gibson's, not with 5 Guys.

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