Mixing meat with cherries, blueberries, and other fruits is a growing culinary trend.
The burgers at the Cherry Hut restaurant in Beulah, Mich., are a hit with customers. But these aren't ordinary hamburgers. Every summer, when tourists come to sample the state's bumper crop of cherries, the restaurant's co-owner Andy Case starts taking orders for the restaurant's popular burger. After broiling the patties in the kitchen, he slides them onto a bun and tops them with fixings. It's in this moment, before the first bite, that customers stir with anticipation because the Cherry Hut is home to an unlikely specialty – the cherry burger.
The burgers are filled with tart, or sour, cherries grown in northern Michigan – the cherry capital of the world.
Although people come to the Cherry Hut for the restaurant's cherry pies, the cherry burger has become a popular seller and a conversation starter. Mr. Case says he probably sells more cherry burgers than regular burgers. "People want to be more health conscious," he says. The cherry burger is "tasty, juicy, healthier."
A burger fit for Oprah
Adding cherries to burgers may seem a bit odd, but mixing tangy or sweet fruit with ground beef or poultry to form patties is becoming more common.
Donald Trump's restaurants – the Mar-a-Lago Club in Palm Beach, Fla., Sixteen in Chicago, and the Trump Bar and Grill at Trump Tower in New York – serve up the Mar-a-Lago turkey burger stuffed with diced Granny Smith apples and Major Grey's chutney and topped with an Anjou pear chutney that contains raisins or currants.
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