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BK to offer shareable Pizza BurgerBK to offer shareable Pizza Burger

New Whopper Bar in NYC to begin selling $12.99 sandwich

Bret Thorn, Senior Food Editor

August 17, 2010

2 Min Read
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Bret Thorn

Burger King plans to introduce a giant hamburger shaped and flavored like a pizza to its new Whopper Bar in New York City, adding to the growing list of extreme sandwiches at restaurant chains.

The NY Pizza Burger is made with four quarter-pound Whopper patties, mozzarella cheese, marinara sauce and a pesto-flavored but nut-free “Tuscan Herb Mayo.” They are placed on a 9.5-inch bun, which is sliced into six wedges and offered for $12.99.

Officials from Miami-based Burger King said the pizza burger, which is intended to be shared, would likely be introduced next week, with an official rollout the following week. Each wedge is about 400 calories, they said.

The NY Pizza Burger is currently planned just for the New York City Whopper Bar location, which opened July 31 near Times Square.

The pizza burger will join the Meat Beast Whopper, which is also exclusive to the New York City Whopper Bar. The Meat Beast is a Whopper topped with pepperoni and bacon and sold for $6.99.

The NY Pizza Burger is one of a series of “bar favorites” on the Whopper Bar menu, including the Bourbon Whopper with Cheddar, bacon, onion rings and Bourbon-flavored sauce, and the California Whopper with guacamole, bacon and Swiss cheese. Both are priced at $6.99 each. All of the burgers are customizable, with 18 different toppings, some for free, some for a 50-cent surcharge.

The California Whopper is currently the best-selling specialty Whopper at the New York location, said John Schaufelberger, Burger King's vice president of global product marketing and innovation.

Several restaurant chains have launched over-the-top sandwiches this year, most recently Denny's with its fried cheese melt, made with four fried mozzarella sticks and melted American cheese grilled between two slices of sourdough bread.

Carl’s Jr. started testing a foot-long cheeseburger in Southern California that consists of three beef patties on a 12-inch hoagie-like bun, and Friendly’s recently introduced a Grilled Cheese Burger Melt, which is a hamburger between two grilled cheese sandwiches.

Those items follow the headline-grabbing debut of KFC’s Double Down, featuring two grilled or fried chicken breasts with bacon, cheese and sauce sandwiched between them.

Burger King debuted its Whopper Bar concept in Orlando, Fla., in March 2009 and has since opened locations in Miami and Memphis, Tenn., as well as Singapore, Venezuela and Spain. The company also is considering Whopper Bar locations in Philadelphia and Las Vegas, Schaufelberger said.

Contact Bret Thorn at [email protected].
 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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