Last but not least, week six features the Lone Star Chili Cheeseburger. Week five features Key Biscayne Beach Burger which comes to you smothered with house made guacamole, fresh cilantro, and crunchy tortilla chips. Week four features the Boot Scoot'n Bacon Ranch burger. This beef patty is piled high with American cheese, bacon, fries, lettuce, tomato, fresh red onion, pickle chips, and finished with ranch dressing. This unique burger comes with slices of fresh red onion, tomato, avocado, cooked spaghetti squash, and finished with field greens and a splash of Italian dressing. Week three features the Big Sur turkey burger.

It comes with a pile of pulled pork and a sweet, tangy BBQ sauce, melted American cheese, and two fried onion rings. Week two features KC 'Cue Burger which is inspired by the BBQ capital of the world.

Week one features the Empire Melt Burger: built from eight ounces of beef, the melt features melted New York Cheddar, American, and Swiss cheese and is topped with fresh lettuce, sliced tomato, pickle chips, and fresh red onion. Here are some details of the on-going promotion: We ended up with 23 different burger options and further narrowed them down to our top six choices that featured flavor profiles we felt would appeal to our guests-and that could take them on a cross-country culinary adventure. When we tasked ourselves with crafting special burgers for the Burger Road Show, we took a traditional classic and built upon it, drawing inspiration from popular regional recipes from across the country. I love a great burger, and as a chef I have a passion for creating unique recipes that stand out from the crowd. What was your inspiration for the burgers in the Burger Road Show promotion?

Now, no matter where people choose to dine, they are judging the food and asking questions like, 'Is this new?' 'Is it innovative?' 'Is it something I can't easily buy at the store or make at home?' In turn, restaurants everywhere, from five-star establishments to casual dining chains, are having to step up their game to really delight and connect with consumers. Today's food culture has grown tremendously. My background in fine dining has given me insight into how important culinary innovation is - not just to the relatively small number of guests I was charged with developing dishes for at upscale restaurants, but also to the much larger number of guests the team and I create menu items for at Ruby Tuesday. How has your background in upscale cuisine helped you at this current position? We really make it our highest priority to deliver delicious, quality food to our customers at affordable prices. As the brand continues to evolve, we will be rolling out a number of exciting new culinary creations and intriguing product offerings over the next several months, and we look forward to sharing them with our fans!

What Was Said to Me by Ruby Peter