As U.S. consumers, especially millennials, look for hamburgers with more flavor and fresher beef, more restaurants are catering to the taste for "better burgers," a market where one expert said sales could double in five years.
Sales at companies offering gourmet or "better burgers," which typically use fresh meat rather than frozen and often include exotic ingredients, jumped 15 percent last year over 2014 to $5 billion, according to Technomic, a research firm based in Chicago, home of the world's largest livestock futures trading market.
While that is still a small part of the $80 billion in total revenues for quick-serve restaurants, Technomic President Darren Tristano said revenues for top-end burgers could double to $10 billion by 2021, outpacing growth in regular burgers.
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