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Everything for a strong American burger and hot dog menu. From the classics everyone knows to products that will surprise your guests. Delivered frozen, long shelf life and quick to cook during service.
New
1 box of 60 pieces of 50 grams each
1 box with 30 pieces of 80 grams each (4.5 inch/11.5 cm)
1 box with 48 pieces of 50 grams each (3.15 inch/8 cm)
1 box with 56 pieces, each weighing 80 grams (5.04 inches /12.8 cm)
In short
A burger or a hot dog sells itself. Until your guest spots exactly the same one two streets away. So the difference is not in the dish, but in the patty you choose, the sausage you grill and the bun around it.
We import burgers, hot dogs and buns specifically for foodservice. You will find the classics you know will sell, plus a few your guests will not come across anywhere else. Finish them with our sauces, relishes & toppings and seasonings, and your menu is set.
| Burger | For whom | Characteristic |
|---|---|---|
| High Speed Oven Beef Burger 125 g | Fast service, catering, lunch | Pre-cooked and made for the high speed oven |
| Juicy Lucy Burger 150 g | Burger lovers, specials | Melted cheese inside the patty, a kick of jalapeño |
| Veggie Cajun Burger 140 g | Vegetarian guests | Peppers, kidney beans, corn, mozzarella and cajun |
| Beetroot Butcher Burger 135 g | Vegan guests and meat eaters alike | Beetroot and soy, striking presentation |
| NY Fusion Burger 120 g | Anyone after something different | Vegan, inspired by the neighbourhoods of New York |
| Louisiana Shrimp Burger 160 g | Fish on the burger menu | Whole prawns in a crispy coating |
| Mini Louisiana Shrimp Burger 50 g | Sliders, sharing boards | Same flavour, compact format |
The High Speed Oven Beef Burger is pre-cooked and made for the high speed oven. Full flavour, firm bite and on the plate within a few minutes. Exactly what you need when the kitchen is small and the queue is long, which is why it is a fixture in catering, hotels and lunch venues.
The Juicy Lucy is the one to show off with. The cheese cubes sit inside the patty and melt as it cooks, so the cheese runs out at the first bite. American seasoning and a light kick of jalapeño finish it off. Cook it through in the pan, oven or on the grill and let it rest briefly for the best bite.
The Veggie Cajun Burger is vegetarian and spicy, with peppers, kidney beans, corn and mozzarella. The Beetroot Butcher Burger is vegan, based on beetroot and soy, and stands out for its presentation – including with guests who normally always pick meat. The NY Fusion Burger is vegan and inspired by Spanish Harlem, Little Italy and Chinatown: an eyecatcher on your menu.
All three go straight from the freezer into the pan or fryer. Anyone in your kitchen can cook them, and you only cook what you sell. More plant-based options are under plant based innovation.
The Louisiana Shrimp Burger is made of whole prawns in a crispy, golden-brown coating, and the mini version does the same in slider format. For guests who prefer fish, and for you a burger your competitor does not have. Both belong to our Louisiana seafood range, together with the shrimp balls and shrimp popcorn.
| Hot dog | For whom | Characteristic |
|---|---|---|
| NYC Classic Hot Dog 90 g | The classic on every menu | Pork, smoked the traditional way for 8 hours |
| Beef Hot Dog (Chicago Beef Dog) 90 g | American specials | Coarsely ground beef sausage, smoky and firm |
| Jalapeño Cheese Dog 100 g | Guests who want heat | Jalapeño and cheese worked through the meat |
| Tennessee Turkey Hot Dog 100 g | Halal and lighter | Lightly smoked turkey, crisp skin |
All four are fully cooked, so they only need heating through. Keep them warm in the bain-marie or hot pot and put them on the grill or griddle when the order comes in: that gives colour, a crisp skin and extra flavour.
The NYC Classic is the safe choice that always sells. The Chicago Beef Dog is coarser and smokier, inspired by the beef dog from Wrigley Field. The Jalapeño Cheese Dog already has the heat built in, so it sells itself with nothing more than crispy onions on top. And the Tennessee Turkey Hot Dog is halal and a little lighter, which serves a group of guests who often have nothing to choose from.
A good patty in a flimsy bun is a waste of your margin. These four are made to be filled:
Most products here go straight from frozen into the cooking: burgers in the pan, on the grill, in the fryer or the high speed oven, hot dog sausages in the bain-marie with a quick finish on the grill. That way you only cook what you sell and nothing goes to waste.
Then build on: a bun from this category, a sauce, relish or fresh topping and the right seasonings. With the same three or four products you put a lunch burger, a dinner burger and a loaded hot dog on the menu. Serve something from snacks & sides alongside and the plate is complete.
Looking for inspiration? The Mini Crunchy Chicken Burger shows how to build a mini bun with bacon and coleslaw, and the Southern Pickle Shrimp Burger shows how to put fish on the burger menu.
Mini brioche bun, crispy burger, bacon, coleslaw and Honey Gold sauce.
Crispy prawn burger with pickles. Fish on the burger menu that really scores.
Beef dog in a toasted roll with mustard, relish, onion and jalapeño.
At LA Streetfood you order your entire burger and hot dog menu in one place. Everything is delivered frozen and has a long shelf life, so keeping stock is easy. Order through the webshop or through your usual wholesaler; tell us which one and we will arrange the rest.
A burger is on every menu, so the difference comes from what is in it. We import, so you can stand out. Curious which patty or sausage lands with your guests? Request a sample and cook it in your own kitchen.
The High Speed Oven Beef Burger. It is pre-cooked and made specifically for the high speed oven, so you serve it within a few minutes without giving up on flavour.
One good one is enough to serve your vegetarian and vegan guests. Choose based on your concept: the Veggie Cajun is spicy and familiar, the Beetroot Butcher stands out for its presentation and the NY Fusion is your eyecatcher.
Keep them warm in the bain-marie or hot pot and only put them on the grill or griddle when the order comes in. That keeps the sausage juicy while you still get that crisp skin.
Because the bun decides whether your dish holds together. A burger needs a brioche that stays moist and caramelises well, a premium hot dog needs a sturdy roll, sliders need a mini bun and a generously filled sub needs a bread that does not go soggy. That saves complaints and it looks better.
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