The Burger Index 2025: These Airlines are Flipping the Best Inflight Patties

While it’s far from haute cuisine, the humble burger has found its way into the skies. Airlines around the world—from U.S. carriers to leading global flagships—now offer burgers in premium cabins, banking on the universal appeal of comfort food. But let’s be honest: cooking a great burger is hard enough on the ground. At 35,000 feet, the challenge multiplies. So when an airline puts one on the menu, expectations are high.

Today, burgers are served on Delta, Alaska, American, United, British Airways, Emirates, Cathay Pacific, and Singapore Airlines, among others. Some carriers require you to pre-order; others include the burger as a standard menu option.

Sliders Test

On a recent flight from Dallas/Fort Worth to Washington, D.C., I sampled American’s business class sliders and left disappointed. The offering—two small, overcooked patties on pretzel buns with soggy fries in a cardboard box—felt like a missed opportunity.

Photo: American Airlines, Business Class Sliders. Courtesy of James Larounis

While I appreciate the occasional indulgent choice, even a salad would have been more appealing than the greasy, uninspired combo I was served. American is set to phase out these sliders in May, possibly signaling that I’m not alone in that opinion.

In-flight Burgers? Not Easy

According to Chef Molly Brandt, Executive Innovation Chef for North America at Gategourmet—the world’s largest airline catering company—the failure to deliver a good in-flight burger isn’t surprising.

Photo: Chef Molly Brandt. Courtesy of Gategroup

“It’s very difficult,” she tells Business Traveler aviation director Enrique Perrella.  “Think about it—would you ever buy a cheeseburger, refrigerate it, and then reheat the whole thing in your oven at home? It’s not impossible, but let’s be honest, that’s not going to be the most delicious version of a cheeseburger.”

Brandt, a Top Chef alum who now helps design inflight menus for global carriers, explains that heating a patty and bun together is a recipe for disappointment. “The bun can get overly toasted and crunchy, while the patty might be hot—but the bun ends up ice cold. Or vice versa. It can go both ways, and neither is ideal.”

Difficult, But Not Impossible

Contrast that with a recent Alaska Airlines flight I took from Seattle to Santa Barbara. I had pre-ordered their burger a day in advance—and it was a night-and-day experience.

Photo: Alaska Airlines Burger. Courtesy of James Larounis

A nicely toasted bun arrived with fresh lettuce, tomato, pickles, and a tangy sauce. No burnt edges. No limp fries. It was satisfying, well-balanced, and something I’d absolutely order again.

What Makes A Good Burger?

You might wonder why anyone would order a burger in business or first class, especially when more refined options are available. But the answer is simple: the burger is a known quantity. It’s comforting, familiar, and hard to mess up—until it isn’t. Whether you’re flying on a $5,000 ticket or a $300 one, sometimes a burger just hits the spot.

Photo: Courtesy of Benjamin Chiang

I’ve become something of an in-flight burger connoisseur over the years, having tasted offerings from Delta, Singapore Airlines, Cathay Pacific, and others. So what makes a good burger at altitude?

First, the patty has to be fresh and flavorful. No one wants a reheated frozen puck that tastes like it came from a gas station microwave. Second, toppings matter. Lettuce, tomato, pickles, and a flavorful sauce elevate a burger far beyond the realm of ketchup packets and plastic cheese. And finally, the bun. It has to be soft yet sturdy, toasted but not dried out, and able to hold everything together without falling apart.

Photo: Courtesy of Joshua Kantarges / Unsplash

As for the sides? Skip the fries. In the galley oven, they inevitably come out soggy or hard. A bag of kettle-cooked chips may not be gourmet, but at least they deliver consistent crunch.

Chef Brandt agrees: “Fries are fantastic straight from the fryer. But reheated? They just don’t work. Baked fries are a compromise, and even those usually miss the mark.”

How To Make Them Better?

To boost moisture and flavor in the patty, Brandt suggests an unexpected solution: mushrooms.

“I’d incorporate finely minced mushrooms into the patty,” she says. “Not enough to taste them, but enough to boost umami flavor and retain moisture. Mushrooms act like a sponge. The burger ends up juicier—even after reheating. Of course, you’d need to disclose it for allergy reasons, especially if using something like a mushroom ketchup. But it really does help.”

Photo: Chef Molly Brandt. Courtesy of Enrique Perrella

Personally, I love mushrooms. But I know plenty of flyers who’d rather not find fungi hidden in their burger, no matter how strategic.

Noah B., a United MileagePlus 1K member, told me that burgers in United’s economy cabin often arrive soggy from the bag they’re served in. In First Class, the patties are better—but the buns, he says, can still be “rock-hard” after being oven-warmed. Like others, he believes a deconstructed approach—heating the bun and patty separately—might be the best fix.

Photo: Courtesy of Delta Air Lines

Some airlines are investing in exactly that kind of upgrade. Delta recently partnered with Shake Shack to bring a more restaurant-style burger onboard. Initially launched on select flights from Boston, the offering has expanded to more Delta hubs. Served with Shake Shack’s signature sauce, the burger closely mirrors what you’d find at one of their locations.

Michael Spearman, a traveler from Austin, called the Shake Shack bun “perfect” on his recent Delta flight and said he’s “still talking about it.” That kind of post-flight praise speaks volumes—and suggests that partnerships with name-brand restaurants might be the future of in-flight burgers.

Photo: Singapore Airlines Burger. Courtesy of James Larounis

Singapore Airlines takes a different tack with its “Book the Cook” program. On my recent JFK–Singapore flight, I pre-ordered the airline’s premium burger, which came with mushroom slices and onion jam. It was decadent and full of flavor, though some online reviews suggest the burger can fall apart mid-bite. I didn’t have that issue, but consistency is key.

Even Cathay Pacific—usually known for its refined menus—dabbles in burgers. My colleague Benjamin Chiang recently reviewed his in-flight burger for Business Traveler, calling the patty “well-prepared,” though the fries were “a bit hard to chew.”

Photo: Courtesy of Benjamin Chiang

He was far more enthusiastic about the dessert: a soft egg custard and signature “Cathay Delight” smoothie.

Bottom line? If you’re craving something familiar on your next flight, chances are you’ll find a burger option somewhere on the menu. It may not be the most elevated dish in the sky, but done right, it might just be the most satisfying.