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Burger King tests plant-based chicken sandwichBurger King tests plant-based chicken sandwich

Impossible patty available for a limited time in the Cincinnati, Ohio, market

Ron Ruggless, Senior Editor

August 22, 2022

1 Min Read
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Burger King plans to start the test of a plant-based chicken sandwich in the Cincinnati, Ohio, market on Aug. 22.

The burger chain, known for its flame-grilled beef patty Whopper, will be testing the Impossible Original Chick’n Sandwich for a limited time, the company said.

Burger King and Impossible Foods first launched the plant-based Impossible Whopper in 2019 and tested Impossible Nuggets made from plants in 2021.

A company representative said the sandwich’s price range will be $4.69 to $6.59 and will vary by location.

Burger King has offered the meat-based Original Chicken Sandwich (OCS) for years. It has been offered in such versions as Italian OCS, Spicy OCS and Teriyaki OCS. 

The Impossible Original Chick’n Sandwich features a plant-based patty topped with shredded lettuce and mayonnaise on a toasted sesame seed bun, the company said.

In late August, comedian Kevin Hart plans to open the Hart House in Los Angeles, featuring plant-based proteins, including a version of the chicken sandwich. A number of fledgling concepts are offering plant-based products as well.

As of June 30, Burger King had 19,311 restaurants worldwide. Toronto-based parent Restaurant Brands International Inc. also owns the Tim Hortons, Popeyes Louisiana Kitchen and Firehouse Subs brands.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

Update Aug. 22, 2022: This story has been updated with pricing details.

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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