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Burger King adds two new premium burgersBurger King adds two new premium burgers

Lisa Jennings, Executive Editor

March 3, 2012

1 Min Read
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Lisa Jennings

Burger King on Friday announced two new additions to its Chef’s Choice premium burger line available throughout March in the chain’s U.S. locations.

The trio of burgers, including the original BK Chef’s Choice burger introduced in October 2011, are among ongoing menu upgrades for the No. 2 quick-service brand, which was acquired by 3G Capital in late 2010.

The new burger lineup, all of which are priced at a recommended $4.99, includes:

--Bacon & Blue: a 5.5-ounce flame-grilled patty topped with thick-cut, hardwood smoked bacon and bleu cheese, red onions, sliced tomatoes, romaine lettuce and mayonnaise on an artisan bun.

--Bacon Cheddar BBQ: a 5.5–ounce patty topped with Cheddar, hardwood-smoked bacon, red onions, tomatoes, romaine lettuce, mayo and Sweet Baby Ray’s Sweet ‘n Spicy BBQ sauce on an artisan bun.

The new additions join the original BK Chef’s Choice burger, a 5.5-ounce patty with thick-cut bacon, American cheese, red onions, tomatoes, romaine lettuce and savory Griller sauce on an artisan bun.

“We have seen great success with the BK Chef’s Choice burger, and the new offerings add triple the premium, made-fresh-to-order burger varieties to our menu,” Alex Macedo, senior vice president, North America marketing for Burger King, said

Miami-based Burger King has 12,400 locations worldwide.

Contact Lisa Jennings at [email protected].
Follow her on Twitter: @livetodineout
 

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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