date:Apr 01, 2013
ter-for-you burgers, with leaner proteins like turkey and chicken.
The number of chicken burgers on restaurant menus rose 60% from the period between January and March 2012 to the period between January and March 2013, according to Technomics MenuMonitor data. During that time, turkey burgers increased by about 25%, seafood burgers grew by nearly 9% and garden or veggie burgers rose by more than 7%. The data reflects findings from 905 restaurant menus between January and March 2012 and 907 rest