Till lettuce do part: One of T.G.I. Friday’s new burger range, minus the greens

It is a staple of the modern burger, allowing diners to convince themselves they’re getting a bit of green goodness with their meaty snack.

But the slice of wet lettuce usually found hanging limply from the bun is getting the chop.

T.G.I. Friday’s has confirmed it will no longer be serving lettuce with its burgers – insisting it will not be missed by customers.

The chain’s development chef, Terry McDowell, said most of the lettuce is water and wilts when it comes into contact with a hot burger, adding nothing to the overall flavour of the dish. ‘I think it was originally a marketing ploy,’ he said. ‘Someone once sat down and decided, “we need some green in that”.’




But the restaurant chain is confident its customers will not be complaining. ‘I think during a trial, one out of 100,000 asked where the lettuce had gone. It doesn’t need to be in there to produce a great tasting product.’

However, he admitted they were removing a feature which is part of the dining experience. ‘It is as synonymous with burgers as fries,’ added Mr McDowell.

But Colin Bloomfield, from the British Leafy Salads Association, said: ‘Lettuce has an important role to play in a burger. It adds crunchy texture and is a good way to get some more vegetables into your diet.’

Lettuce be firm about this

The phrase as limp as a lettuce could soon be a thing of the past.

Scientists have developed a way to extend the life of lettuces so leaves stay fresh and crisp for more than a week.

Researchers found prepared bags containing small, tough leaves with lots of cells packed closely together remain green and firm for longer.

Prof Gail Taylor, from the University of Southampton, found reducing the water used during growing by 20 per cent could also increase salad shelf-life.

She is now working with producer Vitacress to selectively breed hardier lettuces.