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1-Ton Bacon Cheeseburger Gets World's Biggest Cheeseburger Title

1-Ton Bacon Cheeseburger Gets World's Biggest Cheeseburger Title

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It looks kind of gross, actually, but hey, they got the title

While you were at the beach or grilling (or both) this past weekend, some casino workers in Minnesota were building a monstrous bacon cheeseburger for kicks (and press).

The Duluth News Tribune (DNT) reports that the Black Bear Casino Resort in Carlton, Minn., spent hours creating a 2,014-pound bacon cheeseburger Sunday, verified by Guinness as the world's largest bacon cheeseburger.

The entire project reportedly took 60 pounds of bacon, 50 pounds each of lettuce and onions, and 40 pounds each of pickles and cheese. The product, according to Guinness adjudicator, was a "world record burger that actually tastes really good."

According to DNT, the burger took four hours to cook, and the bun took seven hours to bake. A crane was necessary to flip the burger while it cooked, but the final burger (which was 10 feet in diameter) totally killed the last record, which was 881 pounds. Numbers aside, here's a photo to prove it exists.


A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty. The cheese is usually added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. Cheeseburgers can include variations in structure, ingredients and composition. As with other hamburgers, a cheeseburger may include toppings such as lettuce, tomato, onion, pickles, bacon, mayonnaise, ketchup, and mustard.

In fast food restaurants, the cheese used in cheeseburgers is usually processed cheese. Other meltable cheeses may be used as alternatives. Common examples include cheddar, Swiss, mozzarella, blue Cheese, and pepper jack.

The Biggest and Best Guinness World Record-Breaking Foods

As Americans, we need everything to be the biggest. We have a dangerous tendency to supersize everything in our lives, from our TVs to our cars to our houses. Why? Because extravagance and size symbolize wealth and status. So if size truly does matter—and you can actually attribute value and success to length, width, and diameter—then the food we eat should also be ridiculously huge, right? Which is why we’ve rounded up the biggest and best Guinness Book of World Record-breaking foods.

The literal lengths people will go to in order to craft an over-sized meal to win a coveted Guinness World Record is insane—and even non-Americans like to get in on the act from time to time. Just take a look at the 2,000-pound burger and 80-foot-long nacho rivers of the world. People will give up unreasonable amounts of time, money, and labor to complete one of these colossal projects. The least we can do is acknowledge them in an Internet list.

Check out the biggest and best Guinness Book of World Record-breaking foods, including an ice-cream cake that’s probably bigger than your apartment.

Build A Healthier Western Bacon Cheeseburger

Fans of fast food restaurants (and western bacon cheeseburgers) often enjoy them for their wide varieties. They seem to come up with unique taste combinations that are not often found any place else. They also come with a premium price, and may not be the healthiest choice for many folks. But these signature meals can be made easily at home, and can be a bit healthier when done this way. Here, for example, are some tips for creating a healthier version of a western bacon cheeseburger.

A good burger begins and ends, of course, with the meat. But many types of hamburger meat are not going to be very healthy. You can get better results with different types of ground meat with a bit of effort. If you must have beef, be sure to get the leanest type you can find. Yes, the fat gives it flavor, but too much fat is not worth the risk, and flavor can be enhanced using exciting spices. If you want to go even further, consider using ground turkey meat for the patty. It tastes good and is much better for you.

Then consider the bun. This is where much of the flavor comes from, as the bun comprises most of the meal. Use something other than plain white flour buns, for both health purposes and for variety. Use something with whole grains, or at least with whole wheat. Flavored buns are nice to try, and for this particular hamburger, an onion flavored roll works very well.

For bacon, again there is turkey bacon. While not quite as tasty as pork bacon, it is serviceable and will satisfy most palates. If using regular bacon, just be sure to cook it well, making the strips nice and crispy. Then blot them well with paper towels in order to remove as much of the grease as possible. You will still retain the flavor, but will be able to eliminate much of the fat content by doing so.

These types of burgers usually come with onion rings, too. These are breaded and deep-fried, making them both fat laden and difficult to cook at home. For a very good substitute, simple use grilled onions instead. You can sauté some in a pan with some light cooking oil, or you can grill them on the bar-be-cue for even better flavor. Use large slices of raw, white onions, dab a bit of oil or butter on them, and cook them right over the coals. This is low fat and great tasting.

And finally, the whole thing gets topped off with bar-be-cue sauce. Here is an element with very little fat, so just choose the type you like best. You can get varieties with too much sugar in them, but most will be fine. For best results, use a brand that is sharp and tangy tasting. This is what gives the western bacon cheeseburger its kick, and most of the unique flavor. Toast the buns, too, and pile it all together for a healthy take on fast food.

6 Cheesy Facts About Cheeseburgers

"What's more American than a hamburger?" asks Steve Mallie, owner of Mallie's Sports Grill & Bar in Southgate, Michigan, and seller of the world's largest commercially available hamburger — and cheeseburger. Well, in honor of National Cheeseburger Day, celebrated on September 18 every year, we would like to amend that question to ask: "What's more American than a cheeseburger?" Read on to learn six cheesy facts about this all-American creation.

1. The Cheeseburger Was Invented by Lionel Sternberger

Did you know that just outside of the city of Los Angeles in Pasadena, California, lies the birthplace of the cheeseburger? The "earliest recorded instance of a cheeseburger being served to a customer was in 1924 at the Rite Spot in Pasadena," says Paul Little, president and CEO of the Pasadena Chamber of Commerce, in an email.

"Legend has it that young Lionel Sternberger was working at his father's roadside stand when he burned one side of a burger," says Little. The stories about Sternberger offer two reasons as to why he might have topped the burger with cheese. "Rather than throw it away, he covered the error with cheese and served it to a delighted customer. Or, a hobo came by the stand and wanted as much as he could get for his 15¢ and asked for everything possible on it, including cheese."

Whatever the real story might be, that little burger with cheese became a regular fixture on the menu. It was called the "Aristocratic Hamburger: The Original Hamburger with Cheese." "Sternberger was supposed to have a pretty sharp sense of humor, which could explain the Aristocratic Burger title," says Little. It seems to be a happy coincidence that Lionel Sternberger was responsible for the first cheeseburger.

Granted, there are those who challenge Pasadena's cheeseburger title, like 80/20 @ Kaelin's (previously known as Kaelin's Restaurant) in Louisville, Kentucky, which believes it created the first commercially sold cheeseburger, likely in 1934. But, for the most part, Pasadena proudly wears the cheeseburger crown.

The city of Pasadena commemorated this cheesy bit of history by laying a plaque at the original Rite Spot location in Pasadena. Rite Spot closed down many years ago, but the plaque is still there for all curious visitors to see. The city also hosts an annual Cheeseburger Week in January.

2. The World's Biggest Cheeseburger Weighed 1,800 Pounds

In 2017, Mallie's Sports Grill & Bar cooked a behemoth burger that weighed nearly 1,800 pounds (816 kilograms), giving it the title of the world's biggest commercial cheeseburger. Owner Steve Mallie shares the story of how this colossal cheeseburger came to be.

"Well, I opened my restaurant back in 2005. When we opened, we wanted to do something a little over-the-top and different. We opened up with a 10 pound [4.5 kilogram] hamburger. They were so popular, we were selling them every single day of the week," he says. But Mallie noticed that the world's largest cheeseburger according to the Guinness World Records was in Japan, which didn't sit right with Mallie, given that the burger is an American icon. So he and his team created a 236 pound (107 kilogram) burger in 2006, which broke the world record at the time.

They kept making their record-winning burger bigger each year until they eventually had to create a convection oven out of a shipping container to accommodate their world-record-setting burger, which weighed a whopping 1,796 pounds (815 kilogrms). And since it contained all the standard toppings of a burger, including American cheese, Mallie's burger also counts in our book as the world's biggest commercially sold cheeseburger. The burger was 30 inches (76 centimeters) tall and about 6 feet (1.8 meters) wide it took 16 hours to cook. So far, they haven't made another burger that big and, as of September 2019, Mallie is just waiting on the Guinness World Records to get their title confirmed and up on the website.

And yes, you really can buy this monstrous cheeseburger, which is available on Mallie's menu.

As of now, no one has yet purchased the hefty cheeseburger, which is understandable, considering that it costs $10,000. But if you are interested in being the first, be sure to give them advance notice — and pay up in advance as well. "We don't start to process until we're fully paid. We're not going to have no dine and dashers on a $10,000 burger," says Mallie. The restaurant needs around a minimum of three days to process this major order, given that they need a few days to ship in the 2,000 pounds (907 kilogrms) of hamburger meat required, a day to prepare the bun and a day to cook the burger.

3. The World's Tiniest Cheeseburger Is Made in Japan

Okay, so this "fact" doesn't exactly come with a stamp of approval from the Guinness World Records. But it is a totally edible delight to behold. The Japanese YouTube channel Miniature Space has made everything from teeny-weeny potato chips to miniscule ramen. And, most relevant for us, the cheeseburger:

It's unclear who actually consumes these less-than-bite-sized meals, but if you think your pet mouse might fancy a cheeseburger, check out their video. It's also just sheer fun to watch them chop onions fit for gnomes or grill burger patties the size of your thumb on a griddle. And, of course, they top off the burger with tiny squares of cheese — perhaps sliced mozzarella?

If you want to try your hand at cooking these "snacks," you can even purchase tiny kitchenettes that seem straight of a dollhouse so you can recreate their miniature products. It's pretty much tailor-made for cooking in the age of Instagram.

4. Not a Shock: Americans Prefer American Cheese

American or cheddar, which cheese is the best burger topping? This question has been hotly debated among cheeseburger fans for decades.

Mallie states that American cheese is by far the most popular cheese topping in his restaurant. He estimates that customers request American cheese for 70 percent of the cheeseburgers he sells in his restaurant. As for his record-winning burger, Mallie says, "What's more American than doing an American record with American cheese?"

And it would seem that American consumers agree. Technomic's 2019 Burger Consumer Trend Report, which surveyed more than 1,600 U.S. consumers, found that 70 percent of consumers would order American cheese on their burger, compared to 59 percent that would order cheddar. However, the report also suggests Americans are fairly open-minded when it comes to cheese, as 40 percent of consumers would order a burger with Swiss cheese and 39 percent with mozzarella.

But what if you're a fancy cheese connoisseur who likes to look beyond the usual toppings? Food & Wine recommends topping your burger with the likes of the meltable Monterey Jack, creamy Brie or smoked Gouda. For even more atypical cheese toppings, check out this list that the website Thrillist compiled, which includes burrata or "shreds of cream-soaked mozzarella" pimento, "the Southern cheese spread with a kick" and smoked blue cheese with bacon onion jam.

5. Where and When the Cheese Goes On Is Crucial

The default position for most cheese slices is squarely on top of the burger patty. At least, this was a widely held position until people on the internet lost their minds in 2017 when Google's cheeseburger emoji featured cheese being placed below the patty, spurring a brief but intense internet debate as to the cheese's rightful place in the burger hierarchy.

For his part, Mallie thinks there's no debate. "I've only done it on top of the patty. I don't know where below the patty would come in. When you're melting cheese on a burger, you want to melt it on top of a burger."

What about putting the cheese inside the burger patty? Scandalous. The meal kit service Plated suggests that although any cheese can be stuffed into a burger, this style works best when using crumbly cheeses that don't work as well as toppings, such as blue cheese and feta. And honestly, who couldn't get on board with biting into a little pocket of cheesy heaven?

And it gets even more dicey — there is also a hot running debate about exactly when the cheese should be placed on the burger during the grilling process. Now, the standard grilling process for a cheeseburger usually entails plopping a slice of cheese on the patty about two minutes before removing the burger from the grill.

But writer Chris Thompson sent the internet into a tailspin in 2017 when he wrote that this was a "dumb" move, because the cheese does not require much extra heat to melt. By putting the cheese on the burger while it's still cooking, Thompson argued, the cheese wound up being too thinly spread out on top of the patty, resulting in a cheesy mess on the sides of the burger.

The alternative to all this chaos? Thompson proposed a sort of reverse assembly, which involves putting cheese on the underside of the top bun and then immediately placing the grilled patty on top of the cheese. The lettuce, tomatoes and condiments are applied to the bottom burger bun. Then, slap the top bun onto the bottom bun. Presto! A perfect burger.

6. Jimmy Buffett Brought It Home

So what cheeseburger goodness is out there for the vegans and vegetarians of the world?

Well, if you can't eat it, you can at least hum along. Jimmy Buffett wrote the song "Cheeseburger in Paradise" about finding a restaurant serving up cheeseburgers on the island of Tortola after a particularly rough boat trip. It appeared on his album "Son of a Son of a Sailor," winning pop music acclaim for the all-American slab of meat topped with cheese. Released as a single, the song reached No. 32 on the Billboard Hot 100 in June 1978.

With the rise of plant-based burgers like the Impossible Burger, could we soon see a future without dairy-based cheese on our burgers? Technomic's 2019 Burger Consumer Trend Report notes that 10 percent of 18-34-year-olds would consider ordering dairy-free cheese on their burger. But despite the environmentally-friendly appeal of these burgers, Technomic reports that consumers still overwhelmingly prefer cheese and meat over plant-based and dairy-free alternatives.

Is Carbquik the Same as Bisquick?

So it was delish. But not the &ldquoimpossible&rdquo I was looking for. And not so much a pie. So call it a bacon cheeseburger casserole in a pie dish. And I&rsquom OK that. Carbquik adds some extra fiber and filler, so if you are on a keto diet, it will help you stay full.

If that&rsquos what I was going for, I nailed it.

So was adding the Carbquik a good or bad idea? I&rsquoll still add it next time. It thickened the batter and made it less eggy tasting than I imagine it would have been without it. There wasn&rsquot a crust like I had hoped. But it added that good fiber that I&rsquove needed. Anyone else on Keto find they need a ton of extra fiber in their diet? That&rsquos been the biggest benefit of the Carbquik &ndash it&rsquos all dietary fiber.

18 Must-Eat Winnipeg Burgers You Should Have Already Tried

Think about it. Le Burger Week was last September. If that's the last time you had a burger, you just missed out on four whole months of some of the best comfort food this city has to offer. And even though some of your favourites only popped up for a few days (looking at you, Chosabi Angry Tuna Sushi Burger), Winnipeg has plenty of a-freakin-mazing burgers to offer year-round.

Some of the best burger spots in the Peg are drive-ins. Some are bars, others are cozy bistros and others are nationwide chains that just might surprise you. Whether you hit up a restaurant that's all about burgers or someplace where an amazing one is hidden on the menu, you'll find some great patties right here in Manitoba.

Here's our list of the best burgers in Winnipeg for all you meat lovers out there. And don't worry vegetarians and vegans. We got you covered too.

via @ilovenuburger

1. The entire menu at Nuburger

Let's get this one out of the way early. No Winnipeg burger list could ever be complete without Nuburger, where pretty much every menu item is guaranteed to be one of the best things you've ever tasted. Personal favourite is the spicy Shang-Awesome on multigrain, but you should probably just try everything.

via @thatphotog

2. The Triple Cheese Bacon Burger at Skinners

Skinners might be the home of the world-famous hot dog and this wickedly cool arcade, but it's a Manitoba staple. You know you have to try something with triple cheese AND bacon in the title at least once. If you can't make it out to Lockport (even though you should seriously try), you can always grab a burger at The Forks.

via @androidsauna

3. Mrs. Mike's Chili Burger

Ask your grandparents. They probably have a story about stopping at Mrs. Mike's for burgers. These ones (and pretty much anything on the menu) are as messy as it gets. Grab extra napkins. You'll need them, and it's so worth it.

via @brittany.nicole83

4. The Lot-O-Burger at the Red Top

It has a lot-o-everything, and the Red Top Drive Inn is just a few blocks away from Mrs. Mike's (so all you St. B people are set for lunch and dinner). If you want to mix it up a little, the chicken burger also gets an A+.

via @mrgreener0477

5. The Whistle Pig's Whistle Burger

If you're not from Transcona, you might not have heard of this place, but you're missing out. They're known for their fries and chicken fingers, but you gotta try their burgers too. The only thing is you'll have to wait to sample this one – they're seasonal and won't open again until spring.

via @pintwinnipeg

6. The Great Canadian at The Pint

Yes, I know this isn't unique to Winnipeg, BUT that shouldn't stop you from grabbing one after (or during) a Jets game. Who can pass up maple BBQ sauce? And if you're a vegetarian, you should seriously try the Garden Patch burger. Plus you can add guac and get their mac and cheese on the side.

via @justin_barber

7. The Fatboy at George's

This is a Winnipeg staple. And get the platter. Seriously. Not only do you get a fantastic burger, but it'll come with the fries you know you'll end up ordering anyway. And then add another side of fries. And maybe another.

via @chefbenkramer

8. VJ's Special Burger

Confession time. I've never been to VJ's. I have, however, heard amazing things, and you can't miss it when you're walking down Main Street. Stop by after work or before a night out and (of course) get what I've heard are their super tasty fries.

via @hotforfood

9. Literally everything at Boon Burger

Vegan or not, these are some of the yummiest burgers you'll ever have. They have four base patties (seriously, try them all) they turn into amazing gourmet burgers. Top picks from all categories: the Buddha (standard), Patio Party (dressed up) and Cowgirl (over the top).

via @mystellas

10. All the burgers at Stella's

Stella's is so much more than a brunch place, but you might not think to go there for burgers. Think again. It's hard to pick just one, but the Garden Burger rivals some of Boon Burger's best creations. If you can't imagine going to Stella's without ordering breakfast, try the B&E Burger (yum, bacon and eggs!) and get a latte and hash browns.

11. Just a regular hamburger at Daly Burgers

Dude. You can't go wrong with just ordering a plain old original hamburger here. I can't even put into words how good these taste. You just have to try them for yourself.

12. A double cheeseburger from The Burger Place

This is another place I'm embarrassed to say I've never checked out, but a lot of strangers on the internet say it's delicious, so I'm taking their word for it. They keep their burgers simple and classic and add a ton of chilli, so we should all probably give them a try.

via @liam.strongarm

13. Dairi-Wip's Chili Burger in a Bowl

It's far from Winnipeg's only burger in a bowl, but this place is as iconic as its food is messy. Definitely another must-have spot for anyone (and I mean everyone) who loves fries as much as burgers.

14. The White Star Burger at White Star Diner

Anyone who works in The Exchange swears by this place. The super cute shop also has some of the best milkshakes in town. They're moving to a new location on Kennedy Street soon, so check them out before the Albert Street location closes!

via @daniremedios

15. Blondies' 9-Pound Burger

Nine pounds. It's all the burger goodness any hamburger-happy Winnipegger could want. Don't worry if it takes you a while to eat – the walls are covered in things to look at and read while you chow down.

via @dasjimbob

16. The Fatboy at Junior's

If you went to Glenlawn, you know just how good these are. There's also a location close enough to the U of W to fuel your next dinnertime study sesh. Just make sure your textbooks are safely tucked away in your backpack. These Fatboys can get messy.

via @dairydelightwinnipeg

17. Dairy Delight's Fatboy

Go for the ice cream, stay for the towering double fatboy. They don't reopen until February, so just enjoy this mouthwatering photo as you dream about summer in the meantime.

18. Salisbury House Nips

No Winnipeg burger list could be complete without Nips. There are way too many kinds too choose from, including chic'n, veggie and salmon Nips, but we know you just stick with the classics. Whatever you order, don't forget the 99-cent chocolate donuts for dessert!

Did we forget any? Let us know where to find your favourite Winnipeg burger.

The United States of Burgers: The Best Burgers From Each of the 50 States

For more than 100 years, the hamburger has made many millions of people very happy in America. That should come as no surprise. Regardless of age, wisdom, or financial status, people are drawn to its everyman appeal. What began as a culinary afterthought— the castoff bits of unusable steak trimmings sold to wage earners—has become a thing of legend found in every corner of America, from Michelin-starred restaurants to greasy-spoon diners. Today, your options are out of control.

That’s why you’ll need some help. Fear not, I am here.

I’ve been just about everywhere in America for burgers, and in the name of research consumed well in excess of 14,000 of them in the past 20 years. My focus tends to skew ‘old-school’ by default, because longevity and simplicity create the greatest burgers. My ideal old-school burger is nothing more than beef-cheese-bun. Add pickle, onion, and mustard, but that’s all. The flavor of beef must shine through. A burger with more than eight different condiments can never achieve this. Balance is everything, and my default ideal has become the standard by which all other burgers are compared.

With the lowly burger seeing a recent renaissance worldwide, I’ve noticed that some of the new players are creating burgers that are an obvious nod to the classics with upgraded ingredients. I’ve made room for them at the table, and you should too. Shake Shack is a perfect example of this new world order, though they are not included on this list because they are far too corporate.

Let’s get one thing straight though: The following burgers on this list are by no means my "favorite" burgers across the land. Rather, these are the places that I would most likely migrate to first after touching down in that state. These are the daily beaters, the burgers I turn to which are free from silly gimmicks, the ones that consistently put a smile on my face. Put simply—these are the burger joints I can trust. They also embody the truest sprit of the Great American Hamburger, and in most cases, share common DNA with primary-source burger joints.

I’m sure you’ve already asked yourself—does the burger-loving public need another list? Of course it does. I’m not sure who makes those other lists, so in an effort to provide some clarity and sift through the rubble, I offer this heartfelt, well-researched guide. The American burger is not simply one thing. Regional methods for cooking and slight tweaks to ingredients have created a diverse and tasty array of burgers all over America.

One thing to remember—with this list you’ve only just scratched the surface. Go deeper, get in there, meet my hamburger heroes, hear their stories, and walk away with a better understanding of why Americans identify with this proletarian comfort food. Then go eat a kale salad.

The Most Over-The-Top Burgers In Every State

Because nothing screams 'merica more than a good burger.

Niffasaurus The Beast at Niffer's Place, Auburn

Always up for a challenge? With several extreme burgers and crazy burger challenges, Niffer's Place is the spot for you. The Southwest Burger (pictured), featured as Burger of the Year, is topped with fresh pico de gallo, covered in Niffer's white cheese dip, and served on a toasted brioche bun.

Niffasaurus the Beast is the newest and most extreme challenge: two pounds of ground beef, quadruple stacked on a giant sourdough bun, topped with melted cheddar, mozzarella, pepper jack, and Swiss cheeses, a fried egg, and crispy bacon. Best of luck we're rooting for you.

Seward's Folly at West Rib Pub and Grill, Talkeetna

This bad boy touts itself as being the biggest burger in Alaska and considering it weighs in around 5 pounds, we can't disagree. Topped with over 2 pounds of Caribou burger, sliced ham, 12 pieces of bacon, 12 slices of cheese, lettuce, tomato, and grilled onions, and smothered in West Rib's famous "Fat Ass" sauce, anyone who can eat this all within an hour earns the title of Master and gets a free T-shirt.

This delicious burger is piled high with pepper jack cheese, sliced jalapeños, fajita peppers, shredded lettuce, and bacon. Served with tabasco aioli on the side.

The Five Five Challenge at Hwy 55, Searcy

This burger challenge is only for the fearless: 55 oz. of beef, 14 slices of cheese, and at least four toppings between a bun PLUS a 6 oz. order of fries and a 24 oz. drinks. If you finish it all in under a half hour, it's on the house and your name is added to the Wall of Fame. If you can't finish it, you're stuck paying.

Jump In The Fryer at Grill 'Em All, Alhambra

Have breakfast for lunch with this crazy combination of a beef patty, fried chicken, bacon, and cheddar cheese between two waffle buns and topped off with maple and sriracha.

The Popper at Crave Real Burgers, Castle Rock

Here at Delish, we stand by the classic combination of bagels and cream cheese, but we had never considered putting cream cheese on our burgers&mdashuntil now. The Popper burger features all the staple burger toppings, lettuce, tomato, and onions, plus the popping (see what we did there?) addition of jalapeños, chipotle mayo, avocado, and beer-battered cream cheese.

Chip and Dip Burger at Flipside, Fairfield

This delicious burger is topped with caramelized onions, Swiss cheese, house-made potato chips, and French onion dip.

PB&J Burger at Pickled Pig Pub, Rehoboth Beach

Combine your two favorite lunchtime sandwiches with this amped up burger. With an 8-oz. ground beef burger covered in bacon peanut butter, strawberry-jalapeño jam, and aged cheddar cheese, served on a kaiser roll, it's definitely peanut butter jelly time.

Hot Fudge Burger at McGuire's Irish Pub, Pensacola

Described on the menu as being "the worst," this dinner-turned-dessert is a 14-oz. Black Angus patty topped with vanilla ice cream, hot fudge, and a red cherry. Lettuce, tomatoes, onions, pickles, and wedge cut fries are served on the side.

The Nook's Shrimp & Grits Stuffed Burger at The Nook on Piedmont Park, Atlanta

This mouth-watering angus beef burger is stuffed with sauteed shrimp, andouille sausage, and gouda cheese. It's then topped with andouille sausage and a gouda grit cake, complete with a smoked tomato beurre blanc sauce.

Kula Burger at Stewz Maui Burgers, Maui

Seated between two Hawaiian Sweet Bread buns and made of Maui Cattle grass-fed beef, this beauty is topped with Hass avocado slices, shaved red onion slices, slow-roasted garlic shmear, slow-roasted Poblano slices, Monterrey jack cheese, and Stewz homemade chipotle lime aioli. Say aloha to your new favorite burger.

Man Versus Food Burger at Big Jud's, Boise

Featured on Travel Channel's Man vs. Food , this burger is a challenge in itself. This layered-beauty is made of two layers, each with a 1 pound patty, bacon, mushrooms, Swiss cheese, and bleu cheese, and then the whole thing is topped with mayo, lettuce, and tomato. In case you had room for extra, a basket of Big Jud's fries is served on the side.

The Daddy Mac at Hamburger Mary's, Chicago

Topped with beer-cheese macaroni, American cheese, lettuce, and Mary's sauce, it's easy to see why this burger is described as "the cheesiest". and that's something we never turn down here at Delish.

Honey Chipotle Burger at Bru Burger Bar, Indianapolis

Otherwise known as the "Meat Sweats" burger to Bru Burger Bar VIPs, this baby is a 1/2-pound chuck, sirloin, and brisket burger topped with caramelized onions, white cheddar cheese, bacon, a PBR beer-battered onion ring, BBQ pulled pork, and black pepper mayo. BRB, drooling.

The Walking Ched At Zombie Burger, Des Moines

If you're a believer that cheesier = better, then this is the burger for you. The buns are made of breaded and deep-fried macaroni and cheese and the patty is topped with bacon, cheddar, caramelized and raw onions, macaroni and cheese, and mayo.

Picante Burger at Dempsey's Pub, Wichita

If you like feeling like your mouth is on fire (in a good way), then this burger is for you. It comes topped with pepper jack cheese, a puree of spicy peppers, jalapeños, banana peppers, and hot wing sauce, on request. Can you handle the heat?

The Bubba Burger at Doc Crow's, Louisville

A 1/2-pound all-beef patty covered in pulled pork, beef brisket, onion rings, coleslaw, and fried green tomatoes, and then topped with a fried egg? Sign us up.

The Ultimate Cure at Bayou Burger, New Orleans

This burger takes two American classics, burgers and grilled cheese, and combines them into one amazing masterpiece: a grilled cheese bacon sandwich hugged between two beef patties, topped with lettuce, tomato, pickles, red onions, and Tabasco mayo, all served on a brioche bun.

The Slab Burger at Nosh Kitchen Bar, Portsmouth

This amazing burger is a hybrid between two classic comfort foods: burgers and pizza. Using two pieces of pizza from sister restaurant Slab Sicilian Street Food as the buns, this burger is topped with provolone cheese, red pepper marinara, and pesto.

The Heart Attack at Mother's Grille, Hunt Valley

Named the Ultimate Burger in Maryland by Food Network, this beer-battered bad boy is hand-packed and stuffed with cheddar cheese, deep fried, and topped with lettuce, tomatoes, onions, and chipotle mayo.

The King at Boston Burger Company, Boston

Peanut butter and bananas is a classic combination that has been around for ages, but we can honestly say we never thought about throwing it on a burger and topping it with cinnamon and sugar. We're not going to say no, though.

10-Pound Monster Burger at Mallie's Sports Bar & Grill, Southgate

Ever wanted to break a Guinness World Record? Here's the most delicious way to do it. Holding the world record for the biggest burger, the 10-pound Monster burger at Mallie's is just like any normal burger, topped with the traditional topping&mdashexcept it clocks in at 10 pounds and take 30 minutes to prepare.

Donut Burgers at eli's Donut Burgers, Minneapolis

Described as being "unapologetically bad for you . but oh so good!", these sweet burgers are served between glazed donut buns. On the side, you can choose between any of these deep-fried options: mayo, mac and cheese, green beans, pickles, fries, and sweet potato fries. Perfect for cheat day.

Moss Creek Burger at Moss Creek Fish House, Pearl

This unique burger is a classic cheeseburger with a Mississippi-twist&mdashit's topped with two pieces of fried catfish.

The Quadzilla at Gordon's Stoplight Drive-In And Diner, Crystal City

This burger is four times bigger than your average patty, with four burgers pressed into the grill until they're well-seared and crispy, topped with melted American cheese, lettuce, and pickles.

The Dubliner at Heap Burger, Bozeman

Offered only during the month of March as a St. Patrick's Day special, this burger features Guinness-braised cabbage, stone-ground mustard, hash browns, Dubliner cheese, lettuce, and tomatoes. Luckily, you don't have to be Irish to enjoy this masterpiece.

Gluttony Burger at Sinful Burger, Bellevue

All the burgers at this restaurant are named after deadly sins, so be careful what you order. The Gluttony burger is made of 2 Juicy Lucy cheese filled, 1/2-pound beef patties, 2 slices of bacon, 2 slices of American cheese, a fried egg all squeezed between two grilled cheese Texas Toast sandwiches. Those who are feeling really bad can try to Ultimate Sin burger, which is the same as described above plus an extra patty, 2 additional slices of bacon, and 1 more slice of cheese.

Octuple Bypass Burger at Heart Attack Grill, Las Vegas

Another way to break a Guinness World Record, this monster burger holds the record for the highest calorie count in any burger. 8 beef patties, 4 pounds of meat, and 40 slices of bacon clock this baby in at 20,000 calories. (That's almost 10x more than the average adult needs each day, FYI.) What happens in Vegas stays in Vegas . right?

Dublin Burger at The Barley House, Concord

If you can't hop on a plane to Ireland, this burger is your next best bet. Peppercorn-charred and topped with whiskey gravy, creamy bleu cheese, and crispy onion rings, you'll be feeling luckier with every bite.

It Ain't Easy Being Cheesy at Urban Burger, Cranford

If you love cheese as much as us, then you'll really love this burger: a beef patty between 2 grilled cheese sandwiches, topped with American cheese, cheddar, and Alfredo sauce.


McDonald's beef patties are seasoned with salt and ground pepper. This list is based on core menu items in the United States, with some additions from global products.

Hamburger Edit

Hamburger (formerly known as the Junior Burger in some countries) consists of a 1.6-ounce (45 g) ground beef patty, with 0.125 ounces (3.5 g) ketchup, mustard, dill pickle slices and re-hydrated onions on a toasted bun. In most of the New York City area, it is served without mustard. [4] It is also sold as a cheeseburger, double or triple cheeseburger all of which have 1, 2 or 3 slices of cheese respectively. A triple burger and a bacon double cheeseburger are optional items and are not available in all restaurants or markets. In Australia, the average serving size for a cheeseburger is 220 g (7.8 oz). The hamburger and cheeseburger are the company's original grilled burger offerings, having been served as part of the 1948 menu. [5]

Double Cheeseburger Edit

Double Cheeseburger – two 1.6-ounce (45 g) ground beef patties, with 0.125 ounces (3.5 g) ketchup, mustard (except in all or much of the New York City area), two slices of dill pickle, re-hydrated onions, and two pieces of cheese on a toasted bun. The double cheeseburger was offered as a promotional item in the 1950s and was added to the regular menu in 1965, though many McDonald's restaurants did not list it on their menu boards. An official variant is offered in the U.S. state of New Mexico, called the Green Chile Double Cheeseburger, topped with roasted green New Mexico chile peppers.

Triple Cheeseburger Edit

Triple Cheeseburger – similar to the Double Cheeseburger, except it contains three burger patties, with a slice of American cheese between each patty, plus ketchup, mustard (except in all or much of the New York City area), onion, and dill pickle.

Big Mac Edit

Big Mac – a signature product that was introduced in 1967. [6] A Big Mac consists of two 1.6-ounce (45 g) (approx. uncooked weight) ground beef patties, special Big Mac sauce, lettuce, cheese, pickles, and diced onions in a sesame seed bun, with an additional middle bun (called a "club layer") separating the beef patties. The Grand Mac, its bigger-sized counterpart, was added in January 2017, and January 2019 saw the Bacon Big Mac debut. [7]

Quarter Pounder Edit

Quarter Pounder – a 4.25-ounce (120 g) (originally 4-ounce (113 g) until 2015) (approx. uncooked weight) ground beef patty with ketchup, mustard, chopped onions, pickle, and two slices of cheese. As with burgers made with the smaller 1.6-ounce (45 g) patties, the Quarter Pounder is prepared without mustard in all or a large portion of the New York City region. [4] It was invented by Al Bernardin, a franchise owner and former McDonald's vice president of product development, at his McDonald's in Fremont, California, in 1971. [8] In some markets unfamiliar with the United States customary units (such as France), it is known as a Royal Cheese, or variants thereof, such as McRoyale. [9] It is also available as the Double Quarter Pounder with Cheese, which includes another patty of the same proportions. In 2013, McDonald's expanded the sandwich into a line with three additional variants to make them smaller versions of the Angus Burgers. It was renamed the Taste-Crafted Burger in 2016 in West Coast markets and later expanded to other U.S. markets in January 2017. The latest addition is the Signature Sriracha, reinstated in July through September and again since January 2018, which was replaced by Sweet Barbecue Bacon in May, before becoming Bacon Smokehouse from July 2018 to June 2019. It has since been replaced by Quarter Pounder with Cheese Bacon in July 2019. A Travis Scott Burger, aka Quarter Pounder BLT in Canada, was added in September 2020.

Big N' Tasty Edit

Big N' Tasty/Big Tasty – the Big N' Tasty, introduced in 1997 in California, [10] was a 4-ounce (110 g) beef patty with ketchup, cheese, mayonnaise with grilled, diced onions, pickles, leaf lettuce, and tomatoes. It was devised to resemble Burger King's Whopper sandwich. [11] It is also known as the Big Xtra in Slovenia and most of Canada the McXtra in Quebec, Canada the McFeast Deluxe in Australia the Big Tasty (without the 'N') in Brazil, Bulgaria, France, Germany, Italy (without ketchup), Ireland, The Netherlands, Poland, Portugal, Russia, Sweden and the United Kingdom the Quarter Pounder Deluxe in South Africa and the McNifica (a play on Spanish magnifica, 'wonderful') in Mexico and Latin America. The Big Tasty configuration is somewhat different, consisting of a third-pound (150 g) beef patty, sesame seed bun, lettuce, tomatoes, onions, Emmental cheese, and Big Tasty sauce (which has a smoke flavor). The Big Tasty Bacon variant also contains strips of bacon. This variant was sold in the US until 2011 it is now sold internationally only. However, the Big N' Tasty is still sold at restaurants located in US army and naval bases, such as the McDonald's restaurant located at the US naval base in Yokusuka, Japan. Now known as the Quarter Pounder with Cheese Deluxe, since July 2019. Also comes with bacon on a Travis Scott Burger since September 2020.

McDouble Edit

McDouble – similar to a Double Cheeseburger but with just one slice of cheese. Reintroduced as a permanent dollar-menu item in December 2008 – had been a short-term product in 1997, advertised with "Eddie the Echo". The original McDouble did not have cheese and was garnished with lettuce and tomatoes rather than with pickles and onions in the 2008 version.

Bacon McDouble Edit

Bacon McDouble – a sandwich that is similar to the McDouble but has two pieces of Applewood smoked bacon added to it. This sandwich was added to the U.S. "Dollar Menu & More" in November 2013. [12]

Daily Double Edit

Daily Double – similar to the McDouble, however, the toppings are slightly different. The Daily Double is prepared with lettuce, sliced tomato, slivered onions, and mayonnaise. It also has only one slice of cheese, like the McDouble, rather than the two slices that are on the double cheeseburger. In 2011 and 2012, the item was test marketed in various regional locations.

McFeast Edit

McFeast – a hamburger with lettuce, tomato, pickles, and mayonnaise, in most markets from April 1977. McFeasts has been served since the mid-1980s in Sweden and was later introduced to the rest of the Nordic countries the McFeast in Sweden contains a quarter pounder patty, lettuce, modified mayonnaise with lemon juice, onion and tomato. In the rest of the countries, the McFeast also contains ketchup, but not in Sweden. The same burger was sold under the name Mega Feast in New Zealand for several years during the 1990s but has since been discontinued. The McFeast Deluxe was sold in Australia until the late 1990s and contained: mustard, ketchup, large onions, McFeast Deluxe sauce, lettuce, a tomato slice, dill pickles, regular cheese and a quarter pounder patty served in a Quarter Pounder/McChicken Bun. It returned to the Australian menu in 2009 and in August 2011 using the same ingredients, however, it contained McChicken sauce in place of the original 'McFeast Deluxe' sauce. [13] The McFeast has been sold in Germany and Austria since the 1990s under the name Hamburger Royal TS (T for "Tomate" (tomato) S for "Salat", the German word for lettuce). It contains a quarter-pounder patty, lettuce, tomatoes, onions, cheese and the McChicken sauce. For special occasions, it is sold in Germany as a McFresh which also contains cucumber slices. Renamed in U.S. as Quarter Pounder with Cheese Deluxe since July 2019. Bacon is optional on a Travis Scott Burger in Canada & U.S. since September 2020.

Other notable burgers Edit

  • Ranger Burger and Super Ranger. [citation needed]
  • 1955 Burger – this burger inspired by 1955 (according to the official site) contains beef, bacon, lettuce, tomatoes, caramelized onions, ketchup and McDonald's smoky sauce (barbecue). Named after the year the fast-food chain was incorporated by Ray Kroc, the burger is popular in European markets, including Spain, Italy, and Germany. It was released in 2011 and re-released in 2013 in the UK. [14][15][16] Ranch Burger [12] – a very sweet hamburger containing one beef patty, cheddar cheese, BBQ Ranch sauce, and tortilla strips, [citation needed] added to the U.S. "Dollar Menu and More" in November 2013. [12] – a very spicy chicken breast, lettuce, cheese and hot sauce-laced mayo, served as the McSpicy Shake Shake Meal, complete with fries. [17]
  • Bacon Clubhouse – a burger consisting of one quarter-pound patty, lettuce, tomato, and special sauce served on an artisan roll. This core item was added to the menu the week of March 12, 2014. [12]
  • Jalapeño Double – similar to the McDouble, except it contains two types of jalapeño peppers, pickled and crispy, plus a slice of white cheddar cheese between the two burger patties, and buttermilk ranch sauce. [18] Added to the Dollar Menu in April 2014. [citation needed]
  • ChiTown Classic – a regional offering that was one of two finalists out of hundreds of entries in the "Chicagoland Burger Build Off" competition to develop a breakfast-dinner mashup burger in 2015. The burger was placed on the menu in Chicago area locations starting mid-November until December 27, 2015. The burger adds breakfast's Canadian bacon and applewood smoked bacon. [19]
  • Denali Mac – a burger that looks like the Big Mac, but it uses two quarter-pound beef patties. Sold only in Alaska, named after Denali (formerly Mount McKinley).

McChicken Edit

A McChicken is a mildly spicy chicken sandwich which is also offered in a spicier variant (the Hot n' Spicy) in some markets. The sandwich is made from 100% ground white meat chicken, mayonnaise, and shredded lettuce, on a toasted bun. [20] A full-size version was introduced in 1980, later removed, and reintroduced in 1988. In some markets, it is not spicy, and in others, a cajun spiced version is also offered. It remains one of the biggest sellers, just behind the Big Mac. [ original research? ] The larger sandwich was replaced with the Crispy Chicken Deluxe in 1996, and brought back in 1998 in the current smaller size, and marketed as the Cajun (Style) McChicken. In Australia, the average serving size for a McChicken is 185 g (6.5 oz). In Canada, it remains a full-size sandwich, while the US' smaller version is sold there as the Junior Chicken.

McNuggets Edit

Chicken McNuggets introduced in 1983 as a replacement for the McChicken, these are small chicken chunks served with dipping sauces of barbecue, sweet n' sour, honey, and hot mustard. McNuggets are available in 4, 6, 10 (originally 9), or 20 pieces. Occasionally, they are made available in 40- or 50-piece packs on a promotional basis. While made from a combination of white and dark meat until 2003, they are now made only with white meat. In 2011, five new dipping sauces were introduced and added to the line-up: sweet chili, honey mustard, spicy buffalo, and creamy ranch. With the addition of these new dipping sauces, McDonald's began phasing out the Hot Mustard sauce, and by February 2014, it had been discontinued in most U.S. markets, while in Quebec, Canada, at least, the original four dipping sauces (barbecue, sweet 'n sour, hot mustard and honey) persist as of 2018. As recently as of 2020 McDonald's has introduced "spicy" versions of this cult classic.

Spicy McNuggets were added on 18 June 2015 in Singapore.

Premium Chicken Sandwiches Edit

Premium chicken sandwiches, the Premium chicken line was added in July 2005. The Classic was a rebranding of the Crispy Chicken and Chicken McGrill sandwiches, themselves 1998 rebrandings of the Deluxe chicken line. It contains mayonnaise, leaf lettuce, and a tomato slice. The Ranch BLT contains ranch sauce instead of mayonnaise and includes bacon. The Club is similar to the Classic, with added bacon and a piece of Swiss cheese. In Latin America, the Classic and the Club are sold, but a honey mustard chicken sandwich is sold in place of the BLT. All were served on a whole-grain roll, with either a grilled or crispy chicken breast. On March 20, 2014, the Premium Crispy Chicken Bacon Clubhouse and Premium Grilled Chicken Bacon Clubhouse were added to the line-up (alongside the beef variant of the sandwich) on a new artisan roll. In February 2015 the Ranch BLT and Club were removed from the menu. The standard crispy offering was renamed the Premium Crispy Chicken Deluxe (later the Buttermilk Crispy Chicken Sandwich in August 2015) and it was upgraded to sit on the artisan roll introduced with the Bacon Clubhouse. In the first week of April 2015, McDonald's replaced the Premium Grilled Chicken sandwich with the Artisan Grilled Chicken. [21]

McDonald's line of larger chicken sandwiches (The Classic, Club, Ranch BLT, and Southwest), which are part of the McDonald's Premium line were introduced in July 2005 as part of McDonald's menu revamp

  • The Classic includes lettuce, tomato, and mayo.
  • The Club also has lettuce, tomato and mayo but also comes with Swiss cheese and bacon.
  • The Ranch BLT comes with a creamy ranch sauce, bacon, lettuce and tomato.
  • The Grand Chicken Burger: Large chicken patty with two layers of cheese, tomatoes, lettuce, and sauce.
  • The Southwest comes with a southwest style nacho chili sauce, lettuce, tomato, and spicy pepper jack cheese.

All four can be chosen with either crispy or grilled chicken and all are served on a wheat ciabatta bun.

Premium Chicken Deluxe Edit

Premium Chicken Deluxe – a sandwich made with a crispy chicken breast, tomato slices, and lettuce. It was first sold in 1996 and had its name changed to the Crispy Chicken Sandwich in 1998. It was replaced with a Premium chicken sandwich in July 2005 and was then brought back in 2015 under the original name with the added prefix Premium. The only other change is that it is now sold on an artisan roll instead of the potato bun that characterized the original Crispy Chicken Deluxe. By August 2015 it was renamed the Buttermilk Crispy Chicken Sandwich. This is part of the Taste-Crafted Chicken sandwiches introduced in 2016.

Grilled Chicken Deluxe Edit

Grilled Chicken Deluxe – this sandwich has the same ingredients as the Premium Crispy Chicken Deluxe but has a marinated, grilled chicken breast at its center. It has been sold under various names since 1996, when it was introduced as the Grilled Chicken Deluxe, and had its name changed to the Chicken McGrill in 1998. It was replaced with a Premium chicken sandwich in July 2005, which was in turn replaced with the Artisan Grilled Chicken in 2015. It is also available in India and has at times been available in Canada.

Tasted Crafted Edit

Taste-Crafted Chicken sandwiches, like the Taste-Crafted Burgers, were introduced in 2016 in West Coast markets, and in all other U.S. markets in January 2017. Signature Sriracha was the latest to be added in June 2016, reinstated in July through September 2017, and reinstated again permanently in January 2018 it was replaced by Sweet Barbecue Bacon in May 2017, which by July 2018 was changed to Bacon Smokehouse.

Deli Choices Edit

Deli Choices is a line of deli-style sandwiches that are sold internationally. It is targeted at health-conscious customers and is available in Austria, Canada, Germany, and Britain, and is testing in the United States. It is similar to the McHero sandwich, sold in parts of the United States.

Snack Wrap Edit

Snack Wrap – a wrap made with white meat chicken breast (crispy or grilled), lettuce, shredded Cheddar cheese and Monterey Jack cheese, and a sauce (Spicy Buffalo, Ranch, Honey mustard, Chipotle barbecue, or Salsa Roja, the breakfast sauce on the McSkillet), wrapped in a soft flour tortilla. It was launched on July 1, 2006. Chipotle BBQ is the most recent flavor. Available in the United States, The Netherlands, United Kingdom, Canada, Australia, and Brazil. [22] [23] [ failed verification ] [24] There is also a Mac Snack Wrap which features the fixings of the Big Mac but without the bun. It is wrapped in a tortilla shell, and uses one half of a piece of quarter meat. [25]

Premium Chicken McWrap Edit

In 2013, McDonald's in the U.S. introduced a larger wrap that it has had success with in parts of Europe. It comes in three variants: Sweet Chilli Chicken, Chicken & Bacon, and Chicken & Ranch.

Chicken McBites Edit

Small balls of chicken that are made from chicken breasts and are about 1.5 centimeters in diameter. These were available in the US with trials starting in September 2011 [26] and were discontinued in 2013. [27] They remain available in some international markets, including Italy and Australia. [28] [29]

McArabia Edit

McArabia – there are two versions of the McArabia: grilled chicken, and grilled kofta (beef with spices). Both are served with lettuce, tomatoes, onions, and garlic mayonnaise in addition to two small patties of grilled chicken or kofta, all wrapped in an Arabian-style pita bread. McDonald's has employed a rather large advertising campaign for the McArabia since its introduction in 2003, largely focusing on the Arabian-themed nature of the sandwich, and it appears to have worked well. The McArabia has been very well received throughout Southwestern Eurasia. The same product is also introduced in Malaysia with "Chicken Foldover" as an alternative name.

Buttermilk Crispy Tenders Edit

Buttermilk Crispy Tenders are strips formulated with the buttermilk recipe used for the August 2015 revamp of the fried chicken sandwich, and were introduced in U.S. restaurants in September 2017. While they bear a resemblance to Chicken Selects, they are created and prepared differently. They feature a buttermilk chicken base and are cooked from thawed instead of frozen. This creates a juicier product than the Selects, as well as reduces cook time, [30] though immediate supply issues caused them to effectively be removed from the menu until the end of December 2017. This was caused by demand being much higher than forecast. [31] They were taken off the menu again in March 2020 due to the COVID-19 pandemic. [32]

Other notable chicken products Edit

  • Chicken Fajita – chicken, cheese, red and green bell peppers, and diced onions in a flour tortilla. Comes with Picante sauce packets on request, which are available in mild and spicy. Available in only a few markets.
  • Artisan Grilled Chicken – in the first week of April 2015, McDonald's introduced a redesigned grilled chicken patty, replacing the Premium Grilled Chicken sandwich, which contains "fewer ingredients", and those that remain can be found in consumer's "own kitchens". [21] The sandwich sits atop the artisan roll first seen with the Bacon Clubhouse and is the last of the full-size chicken sandwiches to switch to this bun. It is part of the Taste-Crafted Chicken sandwiches menu introduced in 2016.
  • Maharaja Mac – In India, McDonald's does not serve beef in its burgers. Instead, it has created a large Big Mac style chicken burger called the "Chicken Maharaja Mac", with a chicken patty and vegetable garnishings. [33]
  • Tasty Basket – Available only in Italy, the Tasty Basket consists of 30 pieces of chicken, which includes the Chicken McNugget, Chicken McBites, and chicken wings. [28] – Still available in the U.K., these are strips of chicken cooked from frozen and served in a 3- or 5-piece serving. They were discontinued in the United States and eventually replaced with Buttermilk Crispy Tenders. [34]
  • Southern Style Chicken Sandwich – A southern-style fried chicken breast filet is served on a steamed bun, dressed with butter and two pickles. Nearly identical to a Chick-fil-A chicken sandwich. Discontinued at many franchises in early 2015.
    – a fish fillet with tartar sauce and a half slice of cheese on a steamed bun. It was introduced in Cincinnati in 1962 when it was discovered that many Roman Catholics chose to eat at Frisch's Big Boy on Fridays and during Lent, as it offered a fish sandwich so customers could go without meat. [35] This was replaced with the Fish Filet Deluxe in 1996 and brought back in 1998 albeit with a larger fish patty. During the Easter period in Hawaii and Guam, a Double Filet-O-Fish meal is offered with two pieces of fish on one bun.
  • Fish McBites – similar to the Chicken McBites, these are small pieces of flaky whitefish dipped in batter and fried until golden brown, and served with tartar sauce for dipping. They were taken off the menu at the end of March 2013. [36]
    – a sandwich featuring a ground pork patty coated in barbecue sauce, slivered onions, and pickles. First seen in test-market stores near interstate highways around Milwaukee and Madison, Wisconsin in the late 1970s (along with early tests of personal-sized pizza), the McRib was more widely released in 1981 but pulled from the menu in 1985. It is released annually in the U.S. as a limited time promotion in some locations. Since 2005, the McRib has reappeared in late October staying on the menu for 10 weeks. The McRib was released in Canada as a promotional sandwich from March 18 through April 8, 2008, and again in summer 2011. The McRib is presently on some European menus (e.g., Germany, where it has been standard since or even before 1990). [37]
  • In Vietnam, grilled pork is sold, but with rice egg is optional.
  • Curry Sauce (Singapore)
  • Signature Sauce [38]
  • Spicy Buffalo [38]
  • Creamy Ranch Sauce [38]
  • Habanero Ranch Sauce
  • Honey
  • Hot Mustard Sauce
  • Honey Mustard Sauce [38]
  • Sweet 'N Sour Sauce [38]
  • Barbecue Sauce [38]
  • Ketchup [38]
  • Mustard [38]
  • Mayonnaise [38][39]
  • Tartar Sauce [38]
  • Aioli (Australia) [40] (Australia) [41]
  • An Apple Cinnamon Sauce was released to promote the 1998 Pixar film, A Bug's Life.

Szechuan Sauce Edit

Szechuan Sauce or Mulan Sauce, a dipping sauce for chicken nuggets, was created to promote the 1998 Disney film, Mulan. [42] [43] The sauce was sold for a limited time, starting on June 16, 1998. [44] Szechuan Sauce returned to the cultural spotlight almost twenty years later after being referenced numerous times in "The Rickshank Rickdemption", the Season 3 premiere of the Adult Swim animated comedy Rick and Morty. [45] The sauce was announced to return to all McDonald's stores on February 26, 2018 due to popular demand from Rick and Morty fans. [46]

Salads Edit

McDonald's introduced salads to its menu in 1987. [47] Since that time, they have restructured their salad lines several times. In the U.S., the newest salad offerings are part of the McDonald's Premium line. First introduced in 2003, the Premium Salads are a mixture of iceberg lettuce and a special lettuce assortment (romaine, etc.), with cherry tomatoes and different toppings to differentiate them additionally, all salads can be topped with warm grilled or crispy chicken. All of its salads are part of McDonald's move towards creating a healthier image. In response to COVID-19 McDonalds temporarily removed salads from their menu. However, in mid-2020 it was announced that in order to save time they slimming down their menu, with salads being one of the many items being removed. [48]

Sides Edit

Fries Edit

McDonald's advertises their french fries as their World Famous Fries. [49] McDonald's fries are made using 19 ingredients which include dextrose, TBHQ, polydimethylsiloxane, citric acid, and sodium acid pyrophosphate. [50] [51] As for their potatoes, non-GMO [52] Russet and Shepody kinds are used. Fries were first added to the menu in 1949 replacing potato chips. [53] As for the manufacturing process, the potatoes are first brought to the plant where they are mechanically cut, blanched, partially fried, flash-frozen, then shipped to individual restaurants of the franchise and served. [52]

McDonald's fries were originally prepared using a frying oil mixture of 93% beef tallow and 7% vegetable oil [54] known as Formula 47. [55] The use of this oil blend allowed McDonald's to develop their fries' distinctive flavor and crispiness. In 1990, McDonald's was pressured into switching to frying oil that was entirely vegetable oil due to the National Heart Savers Association's campaign against saturated fats. [54] [55] The new oil used a natural beef flavor additive. Then in 2007, the restaurant franchise switched again to a vegetable oil with less trans fats as concerns over the health risks of trans fats grew.

Loaded Fries Edit

In Australia McDonald's has sold multiple varieties of 'loaded fries' which consist of a portion of fries with a topping, these toppings include:

  • Gravy (currently offered) [56]
  • Sweet Chili and Sour Cream
  • Guacamole and Salsa
  • Parmesan cheese and truffle mayo
  • BQQ & Aioli Sauce with Grilled Onions

Other Edit

  • In some international locations, they sell potato wedges, a type of potato chip that is thick cut and wedge-shaped and fried onion pieces that are similar to onion rings.
  • Many McDonald's locations in discount stores offer freshly popped popcorn and soft pretzels in addition to the normal menu. In PA stores, only soft pretzels are offered as a side option. [citation needed]
  • Garlic fries were tested in the San Francisco Bay Area in 2016, using locally grown garlic from Gilroy, California.
  • Bacon Cheese Fries was added to the menu in January 2019. It adds melted cheddar cheese to go with bacon pieces.
  • In Australia all meals can have their side swapped from the default fries to Garden Salads for no extra charge. [57] Garden Salads are small salads containing

Happy Meal Edit

McDonald's capitalized on Burger Chef's Funmeal concept of a children's meal when it introduced the first Happy Meal in 1979 (Sometimes later known as the Mighty Kids meal). The meal includes an entrée, a side dish, a beverage and a toy. Happy meals include a tiny order fries (around half of a small order of fries) and fruit, optional sauce for fries, and a choice of nuggets, a single patty burger, or wraps. An additional product, Pasta Zoo was discontinued in 2008. The Mighty Kids Meal contains more food than the Happy Meal, less than the adult meal, and still contains a toy. The toy is usually a product tie-in with a movie or popular television show.

In mid-February 2012, McDonald's introduced the Happy Meals/Mighty Kids Meals so that they now come with either a Hamburger, Cheeseburger, 4-piece Chicken McNuggets, McDouble or the 6-piece Chicken McNuggets with a smaller version of the small fry for the Happy Meal or a small fry for a Mighty Kids Meal. All kids meals now come with fries, apple slices, and a toy. The apple slices have been reduced from 8 slices to only 4 and no longer come with caramel dipping sauce.

  • In the U.S., the main is a choice of hamburger, cheeseburger, or a four-piece order of Chicken McNuggets (or a double cheeseburger or six-piece order of Chicken McNuggets for the Mighty Kids Meals) the sides are fries and sliced apples. Milk, chocolate milk, boxed apple juice, and soda are choices for drinks. Some U.S. franchises also include a small cellophane package of McDonaldland cookies. In 2009, McDonald's offered a Happy Meal Wrap, but it was discontinued later that year due to low sales.
  • In the UK, the main is a choice of hamburger, cheeseburger, four Chicken McNuggets, three fish fingers, or a Chicken wrap the sides are a choice of fries, carrot sticks, cucumber sticks or a fruit bag (sliced apples and grapes (February – May) (September – November), melon (June – August) or a pineapple stick (December – January). Organic milk, Tropicanaorange juice, apple and blackcurrant RobinsonsFruit Shoot, milkshakes, water and soda are the choices for drinks.
  • In New Zealand and Australia, the main is a choice of hamburger, cheeseburger, three or six-piece order of Chicken McNuggets, grilled chicken pieces, or a crispy or seared Chicken Snack Wrap the sides are a choice of a small french fries, yogurt, grape tomatoes or apple slices. Thickshake, boxed chocolate milk, apple or water pop tops, orange juice, and soda are choices for drinks. [58]
  • In Canada, the main is a choice of hamburger, cheeseburger, four-piece Chicken McNuggets, grilled cheese, or chicken snack wraps the sides are a choice of fries or apple slices with caramel dip. Milk, chocolate milk, boxed apple juice, orange juice, and soda are choices for drinks.
  • In Belgium, the main is a choice of hamburger, cheeseburger, four-piece order of Chicken McNuggets, McFish or a Ketchup Wra
    – a lobster roll served in a hot dog bun with "lobster sauce" and shredded lettuce, introduced in 1993. The product had supply issues and was not very profitable nationally. Recently, it was only available in Atlantic Canada and New England region in the summer, when lobster is inexpensive. [59] In the 2010s, McDonald's had short-term reintroductions in Canada and Italy.
  • McCrab – in response to the McLobster, McDonald's along the eastern coast of the Delmarva Peninsula (comprising parts of Delaware, Maryland, and Virginia) developed the McCrab sandwich, a McDonald's version of the Chesapeake crabcake.
  • Poutine – originally only to be found in French-Canadian communities, poutine is now found on the menu at most McDonald's' across Canada. [60]
  • Angus Snack Wrap – wrap with Angus burger introduced to the U.S. market on August 9, 2010. Angus Snack wraps are available three ways: Deluxe (lettuce, tomato, onions, pickles, American cheese, mayo, mustard) Bacon & Cheese (onions, pickles, American cheese, ketchup, mustard, a strip of bacon) and Mushroom & Swiss (sauteed mushrooms, Swiss cheese, mayo). The Angus Wrap uses 1/2 of a regular Angus burger pattie. [61]
  • The McVeggie burger – a vegetarian burger on a whole wheat bun. Available in India, Slovenia, Greece, Malaysia, Portugal, and Australia. A special version is available in Cheung Chau branch in Hong Kong during the Cheung Chau Bun Festival.
  • Veggie Clubhouse – first sandwich with a quinoa pattie. [62]
  • Brownie Melt – similar to a Cinnamelt, it is a rich chocolate brownie with chocolate and white frosting.
  • McRice – Most McDonald's restaurants in countries in Asia serve the product due to popular demand. It is normal rice.
  • McSpaghetti – was launched in the late 1970s as a part of McD's dinner menu which included a number of Italian dishes. The dish is still available internationally such as in the Philippines where it is popular and is generally served with McNuggets. [63]
  • The McBean burger – a vegan burger where the patties are made with cannellini beans, kidney beans, onions, carrots and green peppers. Available in Sweden.
  • The menu in India has numerous unique items, all of which contain neither beef nor pork:
    • Maharaja Mac – Chicken – like a Big Mac, but with two pressed spiced chicken patties instead of beef, served with a mustard sauce. Veg – A vegetarian version of the Big Mac sold at Mc Donalds India, containing patties made of potato, corn, peas, and cheese. Maharaja is a Hindi word meaning emperor. [64]
    • Paneer Salsa Wrap (paneer is an Indian unsalted white cheese).
    • Chicken Mexican Wrap
    • McAloo Tikki – breaded potato patty with onion and tomato on a plain bun (aloo is "potato"). Available at select stores in India, Greece, and Walt Disney World in Lake Buena Vista, FL. In India, since McDonald's does not serve beef or pork in any of its products, it has created a few vegetarian options to suit the large vegetarian populace. Thus, the cheeseburger is recast as a vegetarian option and served as an "Aloo Tikki Burger" containing a potato patty and a slice of cheese. [65]
    • Chicken McGrill

    In McDonald’s UK, EotF (Experience of the Future) restaurants offer the premium "Signature Collection", which consist of "The Spicy", "The Classic" and "The BBQ". These burgers are served on a brioche bun, and the patties are thicker, and take longer to cook. The collection costs more than the average Big Mac meal, respectively.

    Non-meat products Edit

    McDonald's introduced breakfast foods in 1972 and their primary breakfast offerings are breakfast sandwiches.

    McMuffins Edit

    McMuffins are McDonald's signature breakfast sandwich. First sold at select restaurants in 1972 as the Egg McMuffin, five years before a breakfast menu officially went into effect, it consists of a fried egg, back bacon (called Canadian bacon in the U.S.) and American cheese on a toasted English muffin. Sausage or bacon McMuffins are also available. A Chicken McMuffin is offered in South Africa. Double variations of all of the muffins are available in Australia (in select states only) and the UK. [69]

    Breakfast sandwiches Edit

    McDonald's offers a line of breakfast sandwiches: bagels (introduced in 1999), biscuits, and a special type of maple flavored pancake called McGriddles. All can all be ordered with sausage, ham or bacon, with an optional choice of cheese and/or egg. Regional meat offerings include fried chicken, steak, spam and bacon. They are an internationally famous sandwich and as such have been well received. [70] The McDonald's Hamdesal is a new breakfast sandwich which consists of a slice of ham on pandesal, which can be ordered plain, with eggs or with cheese. This sandwich is currently available in the Philippines. [71] Australian restaurants also introduced in 2018 the Big Brekkie Burger which consists of a sesame seed bun, BBQ sauce, 2 rashers of bacon, an egg, a hash brown, a slice of Aussie Jack cheese and a Quarter Pounder patty. [72]

    Bagels Edit

    In the UK Bagels are offered with Jam or Philadelphia cream cheese. Bagels with cheese and bacon or sausage on them, and steak bagels are also available in the US. [69] [70]

    Breakfast wraps Edit

    There are two styles of breakfast burritos available. The Sausage Burrito, introduced in 1991, is made with a flour tortilla, sausage, American cheese, eggs, onions, and peppers. The new McSkillet wrap burrito adds potatoes and salsa. Chicken and steak variants of the McSkillet exists in limited areas. In New Mexico there is a breakfast burrito on the menu, with both bacon and sausage varieties, called the Green Chile Sunrise Burrito.

    In the UK Breakfast Wrap which consists of sausage, bacon, egg, hash browns (potato rösti), cheese and an optional sauce, either ketchup or brown sauce are available. In 2018, McDonald’s UK removed the breakfast snack wraps and replaced them with the cheesy bacon flatbread. Prior to removal these wraps were available in sausage and egg, bacon and egg, or cheese and egg variations.

    All Day Breakfast Edit

    Since October 2015, McDonald's offers breakfast all day in Australia, [73] Canada, Mexico (Tijuana, Baja California Norte only) & New Zealand. However, the full breakfast menu is not available at all hours. Only certain items, such as McMuffins, pancakes and hash browns will be available beyond the usual 10:30 A.M. cutoff weekdays or 11:00 A.M. weekends. [74]

    All U.S. restaurants had expanded their all-day menu to add Biscuit sandwiches, Egg McMuffins & McGriddles in late September 2016. Despite success with the concept, McDonald's temporarily suspended all-day breakfast in the U.S. in March 2020 due to the COVID-19 pandemic except for hot cakes and burritos, and by September 2020 it had been reported that U.S. franchisees voted to permanently remove all-day breakfast in order to improve speed of service and order accuracy. [75]

    All Day Lunch Edit

    In Australia certain Regular Menu products are available 24/7, [73] these being:

    • Big Mac
    • Quarter Pounder
    • Cheeseburger
    • Chicken McNuggets
    • French Fries

    Additional items Edit

    Additional breakfast items include pancakes a platter known as a Big Breakfast [76] comes with scrambled eggs, a hash brown, sausage or bacon, and a biscuit or English muffin. Since February 2016, breakfast bowls were added to the breakfast menu, available in some U.S. restaurants. Biscuits and gravy are available in parts of the southern U.S. Oatmeal was added to the breakfast menu on December 27, 2010, after it test-marketed well in Washington, D.C. and some parts of Maryland. In the test market areas, oatmeal started selling in late January 2010. A few American regional variations exist, in Hawaii and Guam McDonald's offers local breakfast items such as Spam, Portuguese sausage and fresh cut pineapple. Donut sticks were added in February 2019.

    Hash Browns are available internationally with 'extra value meals' being available with a muffin, coffee and hash brown. [77]

    Beverages purveyed by McDonald's varies regionally.

    Soft drinks Edit

    McDonald's primary soft drink supplier is The Coca-Cola Company, except in restaurants which fall under an overall contract with PepsiCo such as the Staples Center and the University of Maryland, College Park Student Union. In the U.S. and Canada, Cadbury-Schweppes supplies Dr Pepper. Irn-Bru is available in some Scottish McDonald's locations. Inca Kola is available in every Peruvian McDonald's location.

    Coffee and tea Edit

    S&D Coffee, Gavina and Kraft supply McDonald's Premium Roast Coffee for McDonald's U.S. restaurants except for the New England area, for which Green Mountain Coffee Roasters supplies Newman's Own branded coffee there. Hot and iced tea (supplied by S&D Coffee in the U.S.), hot chocolate, assorted juices and other regional beverages are available in various markets.

    The McCafe is an umbrella term for lattes, espresso, iced coffee, hot chocolate, mocha, malts, smoothies, and other drinks that are sold in several markets worldwide.

    Shakes Edit

    Shakes are available in all U.S. McDonald's and many global markets. [78] Permanent flavors are vanilla, strawberry, and chocolate regional or seasonal flavors include Eggnog (during Christmas), Honeycomb, Arctic Orange (sherbet), Orange Cream, Shamrock Shake (a green, spearmint Limited Time Offer shake for St. Patrick's Day), Chocolate Mint, and Rolo (available only in Canada and the UK. This flavored milkshake was also available in the Republic of Ireland during the summer of 2007 for a limited time only). In June 1975, 13 months before the celebration of the United States Bicentennial, McDonald's introduced a blueberry-flavored shake in order to advertise "Red, White, and Blueberry Shakes" for independence day celebrations, which were available through August of that year. The run was repeated in summer 1976, but not since. In the U.S., starting in February 2010, "Triple Thick Shakes" were rebranded under the McCafe name, along with the addition of whipped cream, and a cherry on top, and a significant reduction in size. In Canada, McDonald's milkshakes are still sold under the "Triple Thick" name. [79]

    Alcoholic beverages Edit

    Beer of different brands (varies locally) is available at McDonald's in Belgium, Czech Republic, France, Germany, Greece, Italy, Lithuania, Portugal, Romania, Slovenia, and Spain. Wine, Santa Julia of the Malbec varietal is available at McDonald's restaurants in the province of Mendoza, Argentina as part of a special menu called "Sabores Mendocinos" (Mendoza flavours). [80]

    Frozen beverages Edit

    As of 2009 [update] , McDonald's Australia and New Zealand began offering Frozen Coke as part of their menu. It is available in small, medium or large sizes. Frozen Coke is a fixed menu item, with new flavors introduced multiple times a year, such as, Frozen Vanilla Coke, Frozen Fanta Sour Grape, Frozen Fanta Bubblegum and Frozen Sprite. As of 2018 there are now 8 permanent 'Fanta Flavours' available (at most restaurants) including Raspberry, Blueberry, Grape, Lime, Vanilla, Mango, Pineapple and Peach. The Fanta Flavours can be mixed together using the Frozen Drinks machines to enable patrons to choose up to 36 different flavour combinations. [81] In 2012, McDonald's Australia and New Zealand began offering a 'McFloat'. It contained Frozen Coke and/or the promotional frozen beverage, a small amount of soft serve. [82]

    McDonald's also offers 1% milk, 1% chocolate milk, and apple juice, most often as replacements for fountain drinks in Happy Meals.


    Sandwiches and entrées Edit

    When the predecessor to the modern Burger King, Insta-Burger King, opened in 1953 in Jacksonville, Florida, [1] the company's menu consisted predominantly of hamburgers, French fries, soft drinks, and desserts. Insta-Burger King was acquired in 1954 by two of its franchisees, James McLamore and David Edgerton, who renamed it Burger King. Under its new ownership, the company continued to develop its core menu, cooking techniques, and equipment. In 1957 McLamore and Edgerton created BK's signature item, the Whopper, as a way to differentiate BK from other burger outlets at the time. The Whopper is a 4 oz (110 g) hamburger with lettuce, tomato, mayonnaise, pickle, and ketchup, that was priced at 29¢. The sandwich was designed to give the customer a larger product with better value than competitors, who were selling burgers with an average price of 15¢. [2] [3] As Burger King's flagship product, the Whopper has been expanded beyond the original sandwich into a line of sandwiches all made with the same ingredients. The Whopper sandwich has undergone several modifications in its recipe over the years, with a change from a plain bun to a sesame seed roll in the early 1970s and a change in patty size in the mid-1980s being two of the most notable. [4] Since its inception, the Whopper has become synonymous with Burger King and become the focus of much of its advertising. [5] The company has even named its kiosk-style restaurants "Whopper Bars". [6]

    In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations of Burger King to better compete against his former company as well as the then up-and-coming chain, Wendy's. As part of an operational overhaul he dubbed "Operation Phoenix", [notes 1] one of his first changes to the company's menu was to add the Burger King specialty sandwich line in 1979. This line—with many non-hamburger sandwiches, including chicken and fish—significantly expanded the breadth of the BK menu. It was one of the first attempts by a major fast food chain to target a specific demographic, in this case adults aged between 18 and 34 years, members of which were presumably willing to spend more on a higher quality product. [notes 2] The new products were successful, and the company's sales increased by 15 percent. [7] While most of the line has since been discontinued, the company's Original Chicken Sandwich is still offered in all of its global markets, and the ham and cheese sandwich is a regional offering. [8]

    BK Chicken Tenders made their debut in a menu revision and expansion in 1985 to address the absence of a chicken-based finger product akin to McDonald's Chicken McNuggets. The product had to be temporarily withdrawn because of limited availability of chicken meat it was re-introduced about six months later. [9] Originally made with sliced fillets of chicken, the product was changed to a formed chopped-chicken product several years later. [10] In 1987, BK rolled out the Burger Bundles, a pack of six mini burger sliders, similar to White Castle was brought back later as the "Burger Buddy". [11] Fish Tenders were introduced to complement Chicken Tenders during a menu expansion in 1989. The new fish product, sold in the same style of container as the Chicken Tenders, was an order of fish sticks with Tartar sauce for dipping. Portion sizes were similar to those of the Chicken Tenders. Fish Tenders were discontinued in 1990. [notes 3]

    The company introduced its first broiled chicken sandwich, the BK Broiler, in 1990. The sandwich included a dill-ranch mayonnaise and was served on an oat-bran roll. [12] [13] In 1998, BK reformulated the BK Broiler into a larger, more male-oriented sandwich: a larger chicken patty with mayonnaise served on a Whopper bun. In 2002, BK changed the name of the sandwich to Chicken Whopper and added a smaller Chicken Whopper Jr. sandwich. [14] [15] The company replaced the Chicken Whopper line with another broiled sandwich line in 2003, the BK Baguette line. The chicken sandwich, served on a fresh cooked baguette roll, and came in several varieties, all of which were topped with a series of ingredients that were low in fat. They were sold in the United States at one time, but are now sold only in the European market. [16] The failed Baguette line was replaced in North America with the current grilled chicken iteration, the TenderGrill sandwich. [17]

    Although Wendy's was the first to have a value menu in 1989, Burger King decided to offer its own value menu in 1998. [18] [19] This menu featured seven products: the Whopper Jr., a five-piece Chicken Tenders, a bacon cheeseburger, medium-sized French fries, medium soft drink, medium onion rings, and a small milkshake – all priced at 99¢ (USD). In 2002 and 2006, BK revamped its value menu by adding and removing several products such as chili and the Rodeo Cheeseburger. [20] Many of these items, such as Chili, tacos, the Sourdough burger (a product similar to the Whopper Jr., but with sourdough bread), and Chicken Tender sandwiches have since been discontinued, modified, or relegated to regional menu options. [21]

    Returning to the practice of targeting the adult demographic as it had in 1978, BK introduced several new products to its menu in 2003. The new products included new or revamped chicken sandwiches, a new salad line, and its BK Joe brand of coffee. [22] The first of these items was the TenderCrisp chicken sandwich, an entirely new sandwich which featured a fried 5.2 oz (150 g) whole-muscle chicken breast on a corn-dusted roll. The sandwich was part of then-CEO Greg Brenneman's plans to bolster the company's revived "Have it your way" advertising program, which was designed to draw younger people to its stores. [23] Some items, including the Enormous Omelet Sandwich line and the BK Stacker line, brought negative attention due to the large portion size, amounts of unhealthy fats, and the presence of trans-fats. [24] [25] [26] At the time, many of the products featured higher-quality ingredients like whole chicken breast, Angus beef, Cheddar cheese, and pepper jack cheese. [27] [28] Not all the products new products introduced under Blum's tenure met corporate sales expectations, the Baguette Chicken sandwiches being an example. [29] Others products, such as Burger King's line of "indulgent" burgers originally called the Angus Burger, [30] have undergone multiple reformulations. The Angus Steak burger was originally based around a 5 oz (140 g) frozen patty despite high expectations from the company, the sandwich fared poorly. [31] After a reformulating program, it was relaunched in 2008 as the 5 oz (140 g) Angus Steakhouse burger. [32] With the introduction of a new multifunction broiler capable of cooking a more diverse set of products, Burger King replaced the Angus Steakhouse burger with the 7 oz (200 g) Steakhouse XT burger in 2009. [notes 4] In 2011, the company discontinued selling the product in the North American market, replacing it with the Chef's Choice Burger. The Chef's Choice Burger was removed in 2012. 2014 saw the introduction of the newest attempt at introducing a premium burger to the company's portfolio with the introduction of the A.1. Ultimate Cheeseburger in North America.

    The Burger Bundles returned in 2011 with beef and chicken patty options. [11]

    Ancillaries Edit

    During 1997, BK revamped its French fries in North America. The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer. The company introduced them in a series of advertisements that claimed the new fries tasted better than McDonald's fries in consumer taste comparisons. Other ads featured Mr. Potato Head in a series of demographically-targeted commercials. [33] The fries were in research and development for over two years and already had been available in several markets when the advertising campaign began. [34] In Europe, BK also sells potato wedges, a type of French fry that is thick-cut and wedge-shaped. In 1991, the company introduced Twister fries, spiral-cut fries with a spicy coating, as part of a promotional push. Part of the product's appeal was they were served in a paper drink cup as opposed to the normal fry carton. The product was designed as a short-term promotion that would be periodically reintroduced. [35]

    In 2002, Burger King offered "Shake 'em up Fries", which included a bag of fries and a packet of spices. The customer would add the spices to the fries and then shake the bag until the fries were coated. [36] [37]

    Beyond French fries, the company has introduced several other side products over the course of its existence. Onion rings have been part of the menu for the majority of BK history. Originally made from whole, sliced onions, they were reformulated into a formed product made from onion paste in 2001 as part of a menu revamp. [38] In the same 2001 menu revamp, the company added an onion ring-specific dipping sauce, and emphasized it again during its 99¢ BK Value Menu introduction in 2002. [39] As part of its BK Cravers value menu introduction in 2005, the company briefly sold jalapeño poppers accompanied by a side of ranch dressing as part of its national menu. The same menu added mozzarella sticks with a side of marinara sauce the mozzarella sticks have since been relegated to a regional menu item in the United States, but are sold on the national menu in Canada. [40] [41] [notes 5]

    Breakfast Edit

    One of Smith's significant contributions to the menu was the addition of a breakfast product line as part of the 1978 product line expansion. Up until that point, breakfast was not a market Burger King had served. [notes 6] Other than the addition of the Croissan'Wich in 1983, the breakfast menu remained almost identical to the McDonald's offerings until a menu revamp in 1986. [notes 7] This expansion introduced BK's A.M. Express product line, which included French toast sticks and mini-muffins. [42] The new breakfast line was designed to be portable, because studies had shown that an increasing percent of consumers were eating breakfast on the go. [43] Shortly after the introduction of the French toast stick products, BK partnered with Lender's Bagels to introduce a bagel breakfast sandwich. The new product was designed to drive sales in the morning by piquing customer's curiosity with a new taste. The product was tested for several months in BK's original home territory of Miami before a national roll-out. [44]

    In the late 1990s, BK co-branded several of its breakfast products with former parent Pillsbury Pillsbury produced a fresh-baked biscuit product for the chain in 1996 and miniature cinnamon rolls called Cini-Minis in 1998. As part of the cachet built into the products, Burger King advertises that products are cooked fresh in the restaurant each morning. [45] [46] [47]

    With the effects of the late-2000s recession reducing breakfast traffic to the stores, Burger King announced that it was making the first wholesale changes to its breakfast line-up in many years. [48] In early 2010, Burger King tested a new group of breakfast products under its new BK Brunch product line a reintroduced English muffin sandwich, a sandwich featuring ciabatta bread, a pair of breakfast bowls, and a non-alcoholic mimosa. [49] In September, a slightly modified variation of the menu was taken national during one of the largest menu expansions in the company's history. Chief Marketing Officer Mike Kappitt said breakfast produced 12 percent of the company's income, but that was only half of what McDonald's made. Part of the expansion was a major advertising campaign that encouraged people to change their minds about skipping breakfast at a time of high unemployment. [50] 3G Capital has continued the expansion of the breakfast program with the introduction of Quaker Oats Company oatmeal to its menu in late 2011. Oatmeal has been shown to be a popular addition to breakfast menus industry-wide due to its low cost, ease in preparation and perception as a healthy, whole-grain option. Analysts from industry analytic firm Technomic stated that it was a good move for Burger King to add a winning product to its menu, but that it should have tried to be more creative by adding other, similar products such as grits. [51]

    As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs. In countries with predominantly Islamic populations, such as Saudi Arabia, pork is not served due to Muslim dietary laws. In Muslim countries, meat is slaughtered using the halal method and labeled as such. [52] [53] Similar adaptations also occurred in Israel, where kosher dietary laws forbid the mixture of meat and dairy products. Before the company exited the country in 2010, [54] many of its locations in Israel were fully kosher. [55]

    In many international markets, BK offers products or condiments that fit local tastes. For example, in Canada, BK offers poutine gravy and vinegar for its French fries, and peri-peri sauce is available as a sandwich topping in the United Kingdom. [56] Hungry Jack's, Burger King's Australian franchise, offers the "Aussie burger" with fried egg, beetroot, and other Australian flavors. [57] In Asian markets, dark-meat chicken is preferred over white meat, and poultry products sold in these markets often are advertised as such. [58] [59] One of the more regionally differentiated lines of products is the company's dessert offerings. In the United States, BK offers several desserts, including Otis Spunkmeyer chocolate-chip cookies, apple pie slices, Hershey's Sundae pie slices (a type of chocolate creme pie), and a rotating pie as part of its dessert menu. [60] [notes 8] Internationally the company sells turnovers, tortas, Cini-Minis, muffins, brownies, and vanilla soft-serve ice cream in cones and sundaes. In most markets where BK sells ice cream, it also sells a mix-in dessert under various names. [notes 9] [61] [62] Some of these international dessert products differ from the domestic products in terms of preparation an example is the pies sold in Asian countries that are fried, turnover-style, instead of the deep-dish tart style associated with American sweet-filled pies. [63] While in most Southeast Asian markets such as Indonesia, Malaysia, the Philippines, Thailand and Vietnam, rice is also available as a temporary or permanent fixture in the local menu. The rice-based meals are visibly divergent between these countries, in order to suit the local taste of each respective market.

    Burger King cooks its foods in one of five ways: broiling, deep frying, baking, microwaving or frying. As noted in its mottos and advertisements, BK cooks its burgers and grilled chicken on an automated grill, [64] while its other chicken products, fish, sides, and breakfast sausage are deep-fried in vegetable oil. [65] BK prepares its biscuits, cinnamon rolls, and cookies by baking in a convection oven and microwaves its BK Veggie burger patty. [66] [67] [notes 10]

    Broiling Edit

    The predecessor to Burger King, Insta-Burger King, began deploying the original broiling device in 1952 when its owners, Matthew Burns and Kieth Kramer, acquired the rights to George Read's Inst-Shake and Insta-Broiler machines. The Insta-Broiler cooked the burgers in a wire basket between two broilers, allowing the burgers to be cooked on both sides simultaneously. The machine was capable of cooking over 400 patties per hour, which allowed the company to grow rapidly. When McLamore and Edgarton opened their first Insta-Burger King location in Miami, they revamped the unit into what they called a "flame broiler" – the forerunner of the modern unit used by Burger King today. [68] After the acquisition of Insta-Burger King in 1954, the pair contracted the construction of the newly designed flame broilers to the SaniServ company of Indianapolis, Indiana, for the initial run of broilers. [notes 11] Eventually, the company moved the manufacturing contract for the broiler units to Nieco Automatic Broilers of Windsor, California, who manufactured all subsequent units until the start of the 2000s. [69]

    When the time came for the company to develop a new broiler, it turned to its equipment manufacturer, Nieco, and St. Louis, Missouri-based Duke Manufacturing. Burger King's goal was to maintain the company's trademark flame broiling method while allowing more product options on a flexible cooking platform. The solutions that Nieco and Duke devised met that goal by using control features during cooking. The cooking methods employed by the two manufacturing companies vary in their methods Nieco employed two chains, one that maintained a single speed and cooking temperature, and another that had a flexible speed setting and variable temperature control. Duke's solution utilizes an oven that cooks according to preset parameters for time and temperature, one heterogeneous product batch at a time. [notes 12] The first batch-style broiler was introduced in April 1999 and was tested in-store in central Wisconsin during the summer of 1999. [70]

    Beyond the flexibility of the new broilers, the new equipment has several features intended to decrease operational costs. A more efficient design of the burners in the Nieco units produces a 30 percent reduction in energy consumption. The Duke units produce a $4,000 -$5,000 annual savings on energy compared to the original units, which ran approximately at full capacity all day. The units are so fuel-efficient that in many US states, the company and its franchises qualify for energy-efficiency rebates. [notes 13] However, and issue arose in September 2011 when the state of Washington department of health warned Burger King of issues with the Duke units. In multiple incidents in seven counties throughout the state, the Duke units were found to have cracked heat spreaders which resulted in under cooked products. Additionally, there was foreign material contamination caused by loose insulation resulting from the cracks as well as other issues. [71] [72] Upon notification, Burger King released a statement that the company has notified franchisees and corporate-owned stores operating the Duke units with orders to repair the problem immediately. Additional training for operators was also ordered. [73]

    Kitchen equipment Edit

    Before any products are sold, the company pre-cooks the ingredients and holds them in a heated holding cabinet. To ensure that product consistency is maintained and to reduce the amount of products discarded as waste, Burger King utilizes a computerized monitoring system created by Integrated Control Corp, or ICC. The system, called Kitchen Minder, monitors time and temperature in the cabinets and notifies staff and managers when to prepare more food and discard older products. Initially developed from 1998 to 2000, the system is designed to work with a holding cabinet system that was developed by Duke. The initial test designs were time-consuming to program because each bay in the holding units had to be programmed manually. This meant several minutes were required for each product, which added up to several hours to program up to six units with eight bays each. When BK finally deployed the system in 2001, [74] the updated units utilized a Palm Pilot to configure the units using a custom program designed to easily configure the units via Infrared or serial port. [75] A kitchen flow software system that helps centralize information about the system was deployed in 2007 combined with the new equipment, it helped further reduce costs for the company and its franchises by calculating projected sales and actual usage. [76] Along with the holding system, Burger King deployed newer high-speed toasters to decrease make times the new toasters, while faster, require more maintenance, which increases overall labor costs. [77]

    Sandwich preparation Edit

    During periods of high-volume sales, BK will pre-prepare high-demand items such as hamburgers and cheeseburgers during slower periods all sandwiches are made to order. The Whopper sandwiches, premium sandwiches, and BK Veggies are all made when ordered. [78] [79]

    Value Edit

    BK targets "value-oriented" customers with its BK Value Menu. In the United States, this menu contains products that are usually priced in the $1.00 to $1.49 range. In non-US markets, the BK Value Menu typically takes on a different name, with prices set to reflect the approximate value of one US dollar. Internationally, the company is standardizing its value menu under the King Deals banners that features items for sale at €1.00 in the EU and one dirham in Dubai. [80] In all the markets, the value menu usually includes smaller sandwiches and entrées, small-sized side orders, small-sized drinks, and desserts. In the United States, the value menu has a breakfast offering in the same format as the lunch/dinner value menu. [81]

    Children Edit

    As with all major fast food vendors, BK has a menu that specifically targets children. The company introduced its child-oriented product line in North America during the summer of 1990 with an advertising program called the Burger King Kid's Club. In the United States, the meal is called the Kids Club Meal and it is primarily positioned against the popular Happy Meal from McDonald's. [82] The meal includes an entrée, a side order, beverage, and a toy. The toy is usually a product tie-in with a movie or television show. The entrée and side offerings differ from market to market, as does portion size.

    In the North American market, BK further divides its children's menu into three segments: toddler, kids, and "tween". The only difference between the first two groups is the prize offering the toddler will receive an age-appropriate toy. The toys were originally designed by Kentwood, Michigan-based Sassy Inc., and were introduced in 2000 as a supplement to the company's existing children's line. [83] Burger King changed its toddler toy designer to Hudson, Ohio-based Little Tikes in 2003. [84]

    The tween offering, introduced in 1999, is called the Big Kids Meal. [85] The Big Kids Meals consist of a double hamburger, a double cheeseburger, or a six-piece serving of Chicken Tenders plus a small order of fries, and a 16 US fl oz (470 ml) drink, and a toy. Further additions to the line included a six-piece serving of the company's Chicken Fries product. The introduction of the Big Kids Meal was not without controversy. McDonald's challenged Burger King's use of the name in a federal suit that claimed McDonald's had used the name first. [86] According to the filing, McDonald's stated the company had used the term in a limited manner in Michigan in 1998 as part of a promotion in Detroit. [notes 14] The suit was judged to be without merit and dismissed in a summary judgment. [87]

    Adult Edit

    To appeal to the adult market, BK offers several sandwiches and other products made with higher-quality ingredients such as whole-breast chicken fillets, Angus beef, and other "premium" ingredients. [88] These sandwiches are usually served on a better-quality roll, such as baguettes or corn-dusted potato rolls. Through 2009 and 2010, the company added other higher-end product such as barbecued ribs, grilled fish, an improved grilled chicken sandwich, kebabs, and an extra-thick burger called the Steakhouse XT. [89] [notes 15] Several industry publications claimed that these new offerings disrupt the differentiation between the fast-food and casual-dining markets with a combination of taste, competitive pricing, speed of service, and convenience. [notes 16] The adult-oriented products of Burger King and its competitors have been criticized by restaurant industry commentators as a temporary blip. The "indulgent" products are seen as blurring the lines between the fast-food and casual-dining market segments and, while they draw in newer customers looking for value, the effect may only be temporary. The Muslims are permitted to eat the chicken fries and other flavors of chicken fries in burger king because it is denoting or relating to meat prepared as prescribed by Muslim law. Once the economic instabilities of the late-2000s recession fade, customers may return to such casual chains as Chili's and leave the fast food chains back where they started in terms of customer numbers and profits. [90]

    BK targets specific sub-groups within the adult market. Products like the BK Stacker and BK XXL are aimed at late teen to young adult males health-conscious individuals are offered products such as salads, grilled chicken, and veggie burgers. [91] [92] Products such as the BK Veggie, a meatless burger initially introduced in 2002, [93] target the female and health-oriented demographic using a co-branded marketing program and a patty produced by the Kellogg Company's Morningstar Farms division. [66] [94] Another sub-market in this group is on-the-go parents and commuters The company's BK Chicken Fries—French-fry cut pieces of breaded chicken—is specifically targeted to this segment. [95] [96] First introduced in 2005, the product was successful enough that Burger King expanded the marketing of chicken fries to the children's demographic with a kid's meal version of the product in 2007. The meal was launched with a cross-promotion in conjunction with Nickelodeon's SpongeBob SquarePants. The series of commercials raised the ire of the American Family Association due to perceived nudity concerns. [97]

    The "Superfan" Edit

    One particular market target that was of importance to the company was identified as the "Superfan". The superfan was a demographic group that included individuals that are 18 to 49 years old, primarily male, who would visit a fast-food restaurant five times a month and eat fast food 16 times a month. [98] Burger King and their competitors hope to attract this group because of the large sums of money that they represent an increase in sales to this group could drive an increase in global sales. [99] While superfans accounted for less than 20 percent of Burger King's customer base, they accounted for nearly 50 percent of the company's business. By focusing on this demographic group, the company could increase sales more readily it was easier to generate more repeat visits by this demographic than it was to coax new customers to switch from other chains. The company has used advertising featuring its mascot, the Burger King, in tandem with new product rollouts such as its BK Wrapper product to help generate an increased number of visits by this client segment. [100]

    With the slowing of the global economy due to the financial crisis of 2007-2010, the company experienced a downside of focusing so much on this demographic group. The high unemployment of the recession, coupled with healthier eating habits, drove many customers away from fast food towards the fast-casual segment or forced them to stop eating out. Analysts have stated that by focusing its marketing and advertising programs on men, BK alienated women and children. Morgan Stanley analyst John Glass stated, "Maybe catering to the super fan was the correct strategy to kick-start the business, but maybe they relied on that for too long. " [101]

    To help counter the perceived male bias of its superfan target group, the company expanded the definition in early 2010 to cover individuals of both sexes, all ages, and households who frequent fast food within the stated time frame. Throughout 2010, the company added newer calorie-conscious "Positive Steps" combo meals that were advertised in female-oriented media, as well as a continuing cross-promotional tie-in with the female-oriented Twilight film series. [notes 17] 3G Capital's new management team eliminated the focus on the superfan after its acquisition the company in 2010, concentrating on a more broad demographic base that includes women and more health conscious customers. [51]

    One of the company's first forays into healthier products was in 1983 with introduction of its salad bar. The salad bar met with light to moderate success, but the company's franchise holders complained of high operating costs and a poor return on investment. [102] Part of the product, a pita salad, was quickly dropped from the salad bar, as were plans to use the bar unit to boost breakfast sales. [103] In 1987 the company augmented its salad bar with a test line of prepackaged salads, including chef and garden salads. [104] The salad bar was eventually eliminated in favor of packaged salads. In 1990, BK introduced a new salad line accompanied by a licensing agreement with Paul Newman's Newman's Own, Inc., whose salad dressings accompanied the products. [105] [106] Burger King revamped its salad line again in 2004, with the introduction of its Fire Grilled Salad products. [107] Burger King sought to differentiate this line of salads by packaging the warm meat toppings—a choice of grilled shrimp or broiled chicken—separately from the cold salad this added the appearance of an additional layer of freshness. [108] At one point in the United States, the salads are pre-made off-site. They are sold with two toppings and Ken's Foods Ken's Steakhouse brand salad dressing. Internationally, the salads vary in composition and style from market to market. In all markets, salads are one of the items targeted at female and health-conscious consumers. In parts of Europe, salads are sold under the "King Delight" or "LA Range" banner. [109] [110]

    As a response to recent obesity trends in the United States and other nations, Burger King modified its menu and food preparation practices. In addition to offering lower-fat menu item such as salads, the company has updated its nutrition guides to include dietary guidelines and other nutritional data. One of its reactions to the concerns over trans-fats was to initiate a program in January 2008 to phase out added trans-fat in its products, and to switch to pure vegetable oils that are free of hydrogenated fats. [111] The program ended in early 2009 with a complete changeover to the new oils. Most, but not all, of the products contain no added trans-fats some products, such as the beef used in the hamburgers, still contain naturally occurring trans-fats. [112] [notes 18]

    To address concerns over the increase in childhood obesity in Western nations and accusations of unhealthy offerings for children by groups such as the Center for Science in the Public Interest, [113] the company created a nutritional program called "BK Positive Steps" that is aimed at children and their families. [114] The program began with the introduction of products such as broiled Chicken Tenders, Kraft Macaroni and Cheese, and apple "fries", which are French cut apples served in a fry box that are featured in a new low-fat Kid's Club Meal. [115] [116] According to a statement by Burger King, the new Kid's Club meals contain no more than 560 calories per meal, less than 30 percent of calories from fat, less than 10 percent of calories from saturated fat, no added trans fats, and no more than 10 percent of calories from added sugars. [117] [118] Additional changes to its menu were announced in May 2009, including the reduction of sodium levels in its Chicken Tenders product by approximately 33 percent a switch to non-fat milk products in the U.S. and adding calcium-fortified apple juice to its beverage line-up. [119] [notes 19] The broiled Chicken Tenders product is only sold in the UK/Ireland market. The product line has been expanded to include a boiled mini chicken sandwich for the kid's meals in this region. [notes 20]

    The company has adapted its menu to accommodate different dietary lifestyles by adding several vegetarian options, including salads, the BK Veggie sandwich, and its deep-fried spicy bean burger that is sold in Burger King's international locations. [120] [notes 21] The majority of these products do not qualify as vegan due to the presence of egg or dairy products [notes 22] an example is the BK Veggie, which is approved by the British Vegetarian Society. Society guidelines do not require their approved products to be vegan, and allow ovo-lacto-vegetarian ingredients. [121] The Veggie Burger is widely sold in other countries, sometimes under different names (for example, it is called a "Country Burger" in Germany). [notes 23] Burger King added low-carb variants of several of its products in 2004 that are in accordance with low-carb diets such as the Atkins diet and the South Beach Diet. [122] Low-carbohydrate preparation consists of eliminating the bread and serving the product in a bowl with silverware. [123]

    In January 2010, BK began to publish a list of which of their products that contain gluten and added menu options designed to help those afflicted with Celiac disease as part of its "Positive Steps" nutrition program. A company representative stated that it understands that its guests have individual dietary needs, and as part of its "Have It Your Way" promise, Burger King offers menu items for individuals with gluten sensitivity. [124] [125] BK food is prepared with several known food allergens, including wheat, milk, soy, and eggs. [notes 24]

    The range of products sold usually depends on the time of day. Lunch items such as hamburgers and fries are traditionally not served during breakfast time. However, some BK stores do sell food under their "Burgers for Breakfast" program. [126] While for several years the company dictated hours to its franchisees in the United States, that changed with the sale of the company in 2010. The new owners relaxed the mandated hours for stores to be open from 6 am to midnight Monday through Saturday and 7 am to midnight on Sundays franchises were encouraged to stay open later or for 24 hours in markets that could support the business. [127] [128]

    Packaging Edit

    Burger King's product packaging has undergone many changes over the years. Unlike McDonald's, the company never used the clamshell style box made of Styrofoam, so when the environmental concerns over Styrofoam came to a head in the late 1980s, the company touted its use of paperboard boxes for its sandwiches. [129] [130] When McDonald's moved to eliminate its styrofoam packaging, Burger King ran several sarcastically-worded ads in national newspapers stating that it had always wrapped its sandwiches in waxed paper they welcomed McDonald's "to the club". [notes 25] To cut back on the amount of paper that the company used, the paperboard box was mostly eliminated in 1991 it was replaced with waxed paper. [notes 26] Paperboard boxes are still used for its "finger food" products like Chicken Tenders and Fries, French toast sticks, and desserts. [131]

    In 2004, the company committed itself to a redesign of its entire packaging line that tied the packaging into its irreverent advertising campaign created by Crispin, Porter + Bogusky. Each product's packaging included a tongue-in-cheek commentary about the product itself. Alex Bogusky, partner and executive creative director of CP+B, stated that BK decided "to create a dialogue with the consumer" by utilizing the large areas of white space found on its packaging at the time. All of its sandwich wrappers, cartons, tray liners, bags, breakfast platters, chili cups, condiments, and regional product packaging received what was described as "quirky ad copy" specifically targeting the 18–34-year-old male demographic segment. Besides the humorous commentary, the company also created sniglet-type names for things that would appear in its products, such as a "ringer" – a single onion ring that had been accidentally included in an order of fries. [132] [133]

    Starting with the introduction of its BK Chicken Fries product in 2005, BK began adapting some of its product packaging so that it could be placed in an automotive cup holder. The BK Chicken Fry box, while square in shape, will sit comfortably in the cup holder and its top, when opened, forms a small tray that is designed to hold dipping sauce. Burger King credits the design of this box with helping to make its Chicken Fries the most popular adult-oriented chicken product in the United States. [134] It has since added a trademarked and patented round French fry container which it calls the "FryPod", which is a paper cup made from 50 percent recycled materials that is designed to fit in an automotive cup holder. [135] The package design won an honorable mention at a packaging industry design competition. [136] BK's large and King sized beverage containers are made from molded HDPE plastic with a funnel-like shaped bottom that allows the oversized cups to fit in cup holders.

    Union Packaging, a minority-owned, Philadelphia-based paper products company, has supplied much of the packaging for Burger King's North American operations since winning its first contract in 2000. The original $15 million contract was for paperboard "clamshell" containers and covered 1,250 BK locations in the United States. [notes 27] Union was instrumental in the development of the FryPod carton, and its efforts earned the company a supplier of the year award from Burger King in 2007. [137]

    Reformulations Edit

    Over time, the company reformulates various products in an attempt to boost sales of the product or to improve the taste, appearance, or physical consistency of the product. One such example of this is the BK Big Fish, the company's fish sandwich offering in North America. Burger King's original fish sandwich, introduced as early as the late 1960s in some markets, was called the Whaler it was a smaller fish sandwich made with tartar sauce and lettuce served on the small sesame seed roll BK used for their hamburgers. When Burger King introduced its broiled chicken sandwich in 1990, the BK Broiler, it changed the fish sandwich's breading to a panko style, began serving it on an oatmeal-dusted roll that was used for the broiled chicken sandwich, and renamed the product the Ocean Catch sandwich. [138] When BK reformulated the BK Broiler, the company also reformulated the Ocean Catch as the BK Big Fish in its current configuration. [139] The sandwich was again briefly reformulated after the phase-out of the Baguette sandwiches, and was reintroduced as the Big Fish in 2005. [140]

    One of the company's larger product reformulations came in March 2011. The company updated the recipe of its 25+ year-old Chicken Tender product line by reformulating the breading and spice mixture while updating the shape. The new formulation was described by the company as being "more broadly appealing" to the palate of its customers according to statement released by the company. Nation's Restaurant News analyst John Barone stated that the change may also be due to an industry wide move to chicken-based product as a result of raising commodity prices, forcing restaurants to turn towards chicken-based offerings due to the elevated pork and beef prices occurring during the previous year. He added that chicken breast costs have been down or flat during the same period, making it a more appealing choice to companies. The new product push was accompanied with a product tie-in with the movie Hop aimed at the youth market, an adult-oriented advertising campaign pushing convenience and product customization and a nationwide coupon mailing in the United States. Online advertising was emphasized with the release a Facebook gaming application it called the "Tender 8". [141]

    Limited time offers Edit

    To generate additional sales, BK will occasionally introduce limited time offers (LTO) that are versions of its core products or new products intended for either long- or short-term sales. Many of these LTO products focus on core menu products such as the Whopper, which has featured variations such as the Texas Double Whopper with added jalapeños, bacon, and pepperjack cheese. Other LTOs include all-new sandwiches like the Chick'n Crisp sandwich (now a permanent item in many regions) and test products such as the company's Great American Burger, which was an attempt at a premium sandwich in 2003. It was made with a Whopper patty and several new ingredients, including a bakery-style bun peppered bacon whole-leaf, as opposed to shredded, lettuce seasoned mustard and a special sauce. The burger was served with American cheese, mayonnaise, tomato, and onions. [142] A similar burger was tested in Wisconsin in 1999. That Great American burger featured a single 8 oz (230 g) burger patty and different toppings. It was designed to be cooked on a forerunner of the current batch broiler. [notes 28]

    Other LTO products sought to expand existing product lines with new base ingredients. The company's 1992 offering, a Meatloaf Specialty Sandwich, was introduced as part of a push into limited table service. [143] [144] Other LTO variants in its Specialty Sandwich line included an Italian sausage sandwich served in one of three ways: with onions and peppers parmigiana-style with mozzarella cheese and marinara sauce or with all four ingredients. Steak sandwiches were made from steak fillets or later, restructured beef. Other offerings were a ham and cheese sandwich with mayonnaise, lettuce, and tomato, and a veal parmigiana sandwich. [145]

    Trends Edit

    The company is not above following trends within the fast food and fast casual industry two examples of this can be seen in some of its former products. The company's first wrap product, called a BK Wrapper, was introduced in North America as a breakfast option in April 2008, with a lunch/dinner version offered in September 2008. [146] These products were in response to industry trends towards products that are easier to consume on the go, [147] and to trends that began in 2007 regarding smaller foods. [148] Originally a limited time offer, [notes 29] the lunch/dinner version of this product was sold as a regional item through late 2009, when they were eliminated due to weakening sales. The 2009 introduction of BK Burger Shots, Burger King's version of sliders, was part of a wider trend in the restaurant industry for this type of sandwich. [149] [150] European locations sell them as the BK Six Pack. [ citation needed ] In the United States they are based on the Burger Bundles/Burger Buddies products of the 1980s, which were originally inspired by the similar products sold at White Castle and Krystal, [notes 30] [151]

    Licensed products Edit

    In 2007, Burger King began licensing its logo and items to outside companies for non-Burger King products. A licensed products company, Broad Street Licensing Group, and its manufacturing partner, the Inventure Group, introduced the first products in the fall of that year: flavored potato crisps in two flavors, flame-broiled burger and French fries with ketchup. Inventure added a third flavor, onion rings, in 2008. [152] A second licensed product, the company's child-oriented BK Fresh Apple Fries, was licensed for sale in supermarkets in 2009 to the Cruch Pak company. [153] The company stated that while the products are important in providing brand identity, they will not be concentrating their resources on them, and will be investing the licensing fees into the company's marketing fund. Industry pundits have criticized the company for this scheme, with Rob Frankel, author of the book The Revenge of Brand X, stating "just because you can do something does not mean you should." [notes 31]

    The licensing deals have proven successful. Broad Street has expanded the product line to seventeen countries across the globe while increasing selection to more than a half dozen products designed to mimic the flavors of some of Burger King's core menu products. The success of the product line and licensing deals garnered the companies an award for "Brand Extension of the Year" from License! Global magazine, and earned them a nomination for "Best Corporate License of the Year" from the Licensing Industry Merchandisers Association. [154]

    ConAgra Foods entered into a licensing agreement with Burger King in 2009 for a new line of microwavable French fry products. The new products are King Krinkz, which are seasoned crinkle-cut fries King Kolossalz, an extra-large package of fries and King Wedgez, seasoned potato wedges. The products were slated to be released in September 2009. The packaging is designed to resemble BK's FryPod fry container. [155]

    Failed products Edit

    Burger King has introduced several new products that performed well in testing, but did not catch on with the public. The failure of the BK Baguette line of sandwiches is an example a product that did not meet corporate expectations another earlier failure was the Bull's-eye Barbecue Burger. The sandwich consisted of two side-by-side hamburger patties, American cheese, and bacon, with Bull's-eye Barbecue brand barbecue sauce. The sandwich was served on the same 7 in (18 cm) roll as the Specialty Sandwiches. Later it was sold as a traditional-style double cheeseburger. [156]

    In 1992, during its time under the ownership of Britain-based Grand Metropolitan, Burger King experimented with table service. [157] After 4 pm, customers would place their order at the counter, and their order would be brought to them at their table. Customers were given complimentary popcorn to eat while waiting for their meal. To coincide with the offering, a series of meals called the Dinner baskets were introduced. The dinner baskets included the Whopper Dinner Basket, Steak Sandwich Dinner Basket, Fried Chicken Dinner Basket, and Shrimp Dinner Basket. In the New England region of the United States, BK sold a Fried clam Basket. The dinner came with two sides, including a choice of a side salad, cole slaw, French fries, or baked potato. Lasting approximately a year, the sit-down restaurant concept was abandoned in 1994 in favor of the original quick-service formula. [158]

    Another failed product, this time under Grand Metropolitan's successor Diageo, was the BK Back Porch Grillers line of burgers that featured a spiced and flavored patty served on a bakery-style roll. There were two varieties: The Regular served with mayonnaise, whole leaf iceberg lettuce, tomato and grilled onions, and the Bacon Cheddar, with bacon and smoked cheddar cheese. There was one LTO variety, the Black Stack Griller, made with Black Strap Barbecue sauce (a strong molasses-flavored sauce), Swiss cheese, bacon, and onions, to promote Men in Black II. The Griller patty was flavored so that it had a taste similar to a hamburger that had been grilled over a charcoal-fired grill. [159]

    One of its international failures was the BK Crown Jewels line of sandwiches, originally sold in New Zealand. These larger, adult-oriented sandwiches were made with fried and grilled chicken or a Whopper patty and a variety of toppings and served on a Kaiser roll. Toppings included a mango lime sauce, avocado, aioli, a Cajun spiced sauce, and relish. Originally successful, the sandwiches piqued the interest of Burger King's corporate offices and were being considered for a potential global rollout. However, interest in the product faded and they were discontinued. [160]

    Introduced as a direct challenge of corporate rival McDonald's, the Big King was Burger King's response to the Big Mac and had a similar style and taste. [notes 32] The sandwich was originally introduced in 1993 under the name Double Supreme during its testing stage. The name was switched to Big King when it was introduced nationally in 1997, and again to the King Supreme when reintroduced in 2002. [161] The sandwich was discontinued in the North American market in the mid-2000s. In November 2013, Burger King brought the Big King back to the North American market as a permanent menu item. The Big King sandwich's recipe is exactly the same as the original 1990s recipe, including a three-piece roll. [162] The Big King sandwich is also sold in many of the company's international markets in several forms. [notes 33] [notes 34]

    Purchasing guidelines for meat Edit

    Like many of its competitors, BK has been targeted by various animal welfare groups, such as PETA, over the treatment of the animals it uses in the manufacture of its ingredients. In a concession to these groups, BK agreed to adopt a series of policies for its suppliers for several of its raw animal products. The company has established a preference for purchasing eggs and pork-based products from those suppliers that use cage-free production methods. [163]

    2001 Guidelines Edit

    As part of its 2001 guidelines, Burger King stated that it would begin conducting announced and unannounced inspections of the slaughterhouses for all of its meat suppliers and take action against facilities that fail those inspections. It would establish animal-handling verification guidelines for all the slaughterhouses of its suppliers. The company would require its suppliers to confine no more than five hens in each battery cage, that the birds be able to stand fully upright, and require the presence of two water drinkers per cage. It would stop purchasing from suppliers who engage in the forced molting of hens, develop auditing procedures for the handling of "broiler" chickens, and institute humane handling procedures for chickens at slaughterhouses. It would begin purchasing pork from farms that do not confine sows to stalls. [164]

    Per the conditions of its agreement with the groups, the company filed a petition in 2002 with the Food and Drug Administration requesting the United States Department of Agriculture (USDA) step up enforcement of the Humane Slaughter Act of 1958. The USDA agreed with the request, stating "it is granting your petition and is developing a proposed rule that addresses the issue of humane handling." The USDA failed to indicate when it intended to publish the proposal in the Federal Register and solicit public comment, which would be the first step before the agency drafts a final rule. [notes 35]

    2008 Guidelines Edit

    The company amended its purchasing guidelines in 2008. It announced that it would expand its pork purchasing guidelines by requiring 10% of its pork products be purchased from suppliers who do not use gestation crates, metal enclosures that confine sows and restrict the animal's movement, and double that amount by the end of the year. [165] It would also immediately begin purchasing 2% of its eggs from producers whose hens are not confined to small wire battery cages, and double that amount by the end of that year. [notes 36] It agreed with PETA that the company would issue a statement that it would be give purchasing preference to egg suppliers that do not use battery cages and to those poultry suppliers that utilize or upgrade to controlled atmosphere killing, which is considered to be a more humane method of chicken and turkey slaughter. [166]

    2012 Guidelines Edit

    A third round of guidelines was issued in April 2012 when the company announced that it would begin phasing in a plan to stop purchasing poultry and pork products from suppliers that caged animals. With this announcement, Burger King became the first American Fast food company to promise to purchase 100% of its eggs from companies that did not utilize wire battery cages and pork from suppliers that did not use gestational cages for sows. This is an increase of the percentage of cage free products from 9% of egg purchases and 20% of pork purchases the company made in 2008. [167] The plan should be completed by 2017. [168]

    Food Edit

    Condiments Edit

    The H.J. Heinz Company is a significant supplier of condiments to Burger King. [169] They have worked together on several programs such as the 2001 promotional tie-in with the movie Shrek. Heinz provided an LTO Blastin' Green EZ Squirt colored ketchup and an apple flavored "ooze" dipping sauce for distribution with the Shrek-branded kid's meals. [170] [171] Heinz has become a primary supplier of ketchup in the United States, Mexico, and Great Britain, while supplying various sauces in several European countries. [172] [173] [174] [notes 37]

    Kraft foods has supplied many of its products to BK over the years. Several of its condiment lines have found their way into BK menu items. Two Kraft products were involved in direct tie-ins: the Bull's-Eye BBQ Burger in 2005 and the A-1 Steakhouse XT sandwich in 2010. In both cases, Burger King prominently used the names of the Kraft products, A1 Steak Sauce and Bull's-Eye Barbecue Sauce, in the names of the sandwiches. [notes 38] [notes 39] Kraft has supplied several of Burger King's children's products, including a Jell-O brand dessert during BK's Teletubbies promotion in 1999, and the Kraft macaroni and cheese used in its lower-fat kid's meals introduced in 2009. [175] [notes 40]

    Proteins Edit

    During the late 1960s, Tyson Foods was devising new methods to broaden their market, including introducing smaller consumer packaging and landing military contracts. The company expanded its commercial division by offering new products to McDonald's and Burger King. Tyson's McDonald's product eventually evolved into Chicken McNuggets while Burger King's product became the basis of its chicken sandwiches. [176] For their 2010 rib promotion, Tyson was Burger King's pork supplier. Despite a production-significant lead time, the estimated four-month product supply lasted Burger king less than three months. [177]

    A 1996 E. Coli outbreak at one of Burger King's largest beef providers, Hudson Foods, gave Tyson Foods one of its largest business coups. Hudson was one of the largest poultry providers in the United States and one of Tyson's largest competitors when they moved into beef processing at the behest of Burger King. Once it had secured a contract with Burger King, Hudson opened a beef processing plant in Nebraska. When the plant was identified as the source of an E. Coli breakout in 1996, Burger King abandoned the company as a supplier. [178]

    Lopez Foods, Inc. of Oklahoma City is a supplier of beef to the Burger King. [179] While Lopez's primary customer is McDonald's, the company supplies BK as well.

    Sides and desserts Edit

    McCain Foods became a supplier of potato products to the company in 1998, shortly after an agreement with farmers in Maine to supply potatoes for use in the fast food market. [180]

    Edwards Baking provides Burger King with prepackaged pies and pie-style desserts while providing oversight and assistance with the chain's dessert products. BK is one of Edwards' major national contracts, where the company provides Burger King with assistance in marketing programs, point-of-purchase advertising materials, market research, and other resources. Edwards has a full-time staff assigned to Burger King's headquarters in Miami. [181] Before Edwards became Burger King's primary baked goods supplier, the chain had a contract with Awrey Bakeries of Livonia, Michigan, for its line of pre-packaged breakfast products. Burger King sold a line of Awrey products including danish, doughnuts, and birthday cakes. [182]

    Beverages Edit

    Soft drinks Edit

    Traditionally Burger King has sold soft drinks from the Coca-Cola Company in its home market. In 1983, PepsiCo garnered the $444 million beverage supplier contract from its rival, and, in the midst of extreme market debate over the future of the contract, had it renewed for a second term in 1987. [183] The company won the contract by strengthening the marketing and advertising program ties between Burger King and itself. [184] [185] The contract lasted three more years when, partially based upon Pepsi's growth as a restaurant operator with its Tricon Restaurants division, Burger King moved its beverage contract back to Coca-Cola. [186] [187]

    Since 1990, Burger King has continued using Coca-Cola as its beverage supplier, renewing its contract in several times. [188] The Coca-Cola contract is not without its problems the 1999 contract called for the Coca-Cola branded Icee products to be made a permanent menu item in all American locations. After the rollout, it was discovered that Coca-Cola employees had faked product test information to bolster prospective sales numbers in an effort to entice franchisees to enroll in a summertime advertising push. Several Coke employees were terminated, and Coca-Cola changed the in-store promotional materials to emphasize the Icee name. [189] The 2003 contract officially extended the relationship between the two companies so that Coca-Cola was the exclusive supplier of soft drinks for the company. [notes 41] Before this, individual international franchises would negotiate their own contracts with their company of choice. The 2003 contract gave Coca-Cola new access to the 3,000 operating or planned restaurants on the Asia-Pacific rim, in Europe, and in South and Central America. [notes 42] The purchase of Burger King by 3G Capital lead to a change in the beverage contract for the Caribbean and Latin America markets. 3G, which owns AmBev and is the producer and distributor of PepsiCo products in the region, started cross-licensing between its two companies in April 2011 and switched to Pepsi in these markets. [190]

    In 1999, Burger King added a second soft drink supplier contract with the Dr Pepper Snapple Group to include Dr Pepper to its beverage line up in North American restaurants. [191]

    Burger King's supply contracts for non-carbonated beverages are separate from the ones for its sodas. When the company first chose to introduce a bottled water product, it chose Nestlé's Poland Spring brand over Coke's Dasani. When the contract expired in 2003, BK moved to Pepsi's Aquafina, the top-selling brand at the time. [notes 43] In 2008 Burger King renewed its relationship with Nestlé by entering into an agreement to sell Pure Life bottled water products. [192] BK moved away from Pepsi's Tropicana brand juices in 2001 when it went with Coca-Cola's Minute Maid brands for the North America market. [193] With the introduction of its Positive Steps nutrition program for children, the company turned to the Hershey Company to provide Hershey's branded low-fat milk in its North American stores. BK is utilizing a popular brand name to promote its products in a move to draw customers' attention to itself and its meal programs. [194]

    Coffee Edit

    Produced by Sara Lee's Douwe Egberts brand, [195] BK Joe was Burger King's coffee line that was first introduced in 2001 in North America and later in parts of Europe. [notes 44] Advertised as being made from Arabica coffee, the product was made using Douwe's Cafitesse system, a platform that eschews coffee brewed from ground beans in favor of a beverage made from a coffee concentrate with hot water added. [196] [197] Sara Lee claims the advantage of the system is that each cup of coffee is made at the time of order with minimal waste and labor. [198] The product was not designed to compete with products from companies such as Starbucks, but was intended to appeal to customers who seek a consistent cup of coffee. [199]

    Despite the investment in the Douwe Egbert product, Burger King announced it would be phasing out the Cafitesse system in the United States in the summer of 2010 in favor of Starbucks' Seattle's Best brand of coffee. [200] Throughout the summer of 2010, BK added several new coffee-based products to the new coffee line in an initial effort to bring in more customers during the morning sales period. [201] [notes 45] The new coffee products, including flavored coffees and iced coffee drinks, are available all day to compete with McDonald's McCafé coffee line. [202] Every Friday during November 2010, Burger King gave away free 12 US fl oz (350 ml) cups of Seattle's Best Coffee to encourage people to try its breakfast and coffee lines. The company predicted the number of free cups of coffee would number between two and four million. [notes 46]

    Alcoholic drinks Edit

    For many years Burger King has sold beer in several of its international locations, such as Germany, but not in its home territory. The company began to sell beer at its BK Whopper Bar limited service concept restaurants in Miami, New York, and Los Angeles in 2010. The company is selling products from SABMiller and Anheuser-Busch, including Budweiser, Bud Lite, and Miller Lite in aluminum bottles designed to maintain temperature. The move, designed to target the important 30-and-under demographic, has been called risky by industry analysts because the company is known as a fast food purveyor and not as an alcoholic beverages seller. Other industry consultants have disagreed with the assessment, believing that the move is timely because the company is growing with its aging customer base. [203] [204] [205]

    Distributors Edit

    For many years Burger King owned and operated its own distribution system, known originally as Distron. Distron, founded shortly after establishment of Burger King, primarily served the company-owned stores and 50–60 percent of franchised stores. Franchise groups were free to purchase supplies from one of seventeen independent distribution systems, often operated by larger franchise groups such as Carrols Restaurant Group. [206] The Distron setup remained relatively stable until BK was purchased from Pillsbury by Grand Metropolitan. Grand Met originally planned to sell it after the purchase, but ended up reorganizing the division into two separate groups for procurement (Burger King Purchasing [BKP]) and distribution (Burger King Distribution Services [BKDS]). The move resulted in the layoff of over a hundred staff members. [207] [208] [209]

    In 1992, Burger King and its franchises formed Restaurant Services Inc. (RSI), an independent purchasing cooperative, which covered 100 percent of BK stores in the United States. The creation of RSI was based on a proposal by then-CEO Barry Gibbons create an organization that would be autonomous from BK corporate operations, provide full financial disclosure to participants on pricing issues and revenues, and enjoy the participation of the entire chain to maximize the benefits of volume purchasing. The format of RSI was based on the system employed by KFC for its distribution system and was operated in a similar manner. [210] Two weeks after the formation of the co-operative, Grand Met sold the physical assets of BKDS to Canadian-based buyout firm Onex Corporation and folded BKP into RSI. [notes 47]

    Currently the company utilizes independent distributors such as Maines Paper and Food Service and Sysco for supplying North American stores with food and paper products. [211] [212] [213]