Jude's is a family eatery located in Hampshire, England that offers consumers a flavor reversal take on fast food meals with a dessert burger made entirely from sweet and frozen ingredients. The dish plays with both texture and taste, allowing eaters to explore a new way to enjoy a classic meal.
The dessert burger is a design put together to honor National Burger Day using experimental flavors, textures and food pairings. The dish features a sweet brioche bun that is toasted and filled with sliced strawberries, brown butter pecan ice cream and topped with nuts. The dish is served with a side of cinnamon churros that replicate the aesthetic and look of French fries. While the dish is sweet, it plays with new ways to interpret standard burger meal topping.
Frozen Dessert Burgers
The Jude's Ice Cream Burger Recreates the Meal With Sweet Ingredients
Trend Themes
1. Dessert Burgers - More restaurants and food companies are creating innovative dessert burgers, which presents an opportunity for dessert brands to expand their market reach and collaborate with fast food chains.
2. Texture and Taste - Exploring the combination of different textures and tastes in food is becoming a popular trend, which presents an opportunity for food scientists or flavor companies to create new and unique taste experiences.
3. Experimental Flavors - Using experimental flavors in food is becoming more common, creating an opportunity for flavor companies to work with restaurants and food companies to create new and unique flavor combinations.
Industry Implications
1. Ice Cream - The creation of dessert burgers presents an opportunity for ice cream companies to expand their product offerings and collaborate with restaurants on unique desserts.
2. Fast Food - Fast food chains can capitalize on the trend of dessert burgers by incorporating them into their menu offerings or collaborating with dessert companies to create limited-time offerings.
3. Food Science - The trend of experimenting with food flavors and textures presents an opportunity for food scientists to work with restaurants and food companies to create new and unique food experiences for consumers.