Burgers have long been among the most frequently ordered dishes in the Czech Republic, but their role has been changing significantly in recent years. While interest in classic fast-food versions is gradually waning, demand is growing for artisan burgers based on high-quality ingredients, simplicity, and precise preparation techniques.
According to the latest data from makro ČR, turnover from burgers in the Czech HoReCa sector has risen by 17% over the last two years. However, this growth does not signify a return to fast food—on the contrary, it indicates a shift towards higher quality and gourmet preparation.
“The burger hasn’t disappeared; it’s simply evolving. People today aren’t looking for a quick meal, but for flavour, quality, and an experience. It’s the meat, its origin, and the method of preparation that make the difference,” says Jiří Nehasil.
The smash burger as a symbol of a return to simplicity
The most visible manifestation of this trend is the smash burger, whose popularity, according to makro’s internal data, has risen by 140% year on year. This style is based on minimalism: rather than complex combinations, it is the quality of the minced meat and precise technique that matter.
The principle is simple—the meat is ‘smashed’ on a hot surface, creating a distinctive crispy crust and a more intense flavour. It is precisely this combination of texture and caramelisation that has become one of the main reasons why the smash burger is redefining the modern burger scene.
However, the change isn’t limited to beef. Demand is growing for chicken and meat-free options, reflecting the rise of flexitarianism, particularly among the younger generation. Veggie burgers, grilled mushrooms, and cheeses such as halloumi are coming to the fore; these are no longer merely alternatives, but a fully fledged part of the menu.
Quality, origin and in-house production as the new standard
Makro is responding to market developments by expanding its own range for the catering sector, with an emphasis on freshness and quality control. In-house meat production at Kozomín plays a key role, enabling the company to respond flexibly to demand while maintaining a consistent standard.
Under the MASO Made by makro brand, the company produces both fresh meat products and ready-made burgers designed for professional kitchens. The range is further complemented by premium ingredients, such as burgers made from Irish chuck roll under the METRO Chef brand, which, thanks to their ideal fat-to-meat ratio, are also suitable for the modern ‘smash’ technique.
“Our aim is to offer customers high-quality solutions that are both practical and easy to use in the kitchen. It’s not just about taste, but also about efficiency,” adds Jiří Nehasil.
The burger is thus evolving from what was originally a simple fast-food product into an artisan dish, where the origin of the ingredients, the technique, and the chef’s ability to work with a minimum of ingredients are key. In Czech gastronomy, it is becoming a fully fledged discipline on a par with other modern culinary trends.
