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Burger King to debut 2 new plant-based Impossible offeringsBurger King to debut 2 new plant-based Impossible offerings

Brand plans to introduce Impossible King and Impossible Southwest Bacon Whopper on June 27

Ron Ruggless, Senior Editor

June 23, 2022

2 Min Read
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Burger King will be expanding its plant-based offerings on June 27 with the debut of two new Impossible burgers: the Impossible King and the Impossible Southwest Bacon Whopper, which features an avocado spread.

The burger chain, a division of Toronto-based Restaurant Brands International Inc., said Tuesday that the Impossible King, features a flame-grilled Impossible patty made from plants topped with American cheese, sliced white onions, pickles, ketchup and mustard on a toasted sesame seed bun.

The Impossible King is part of the “2 for $6 Mix n’ Match” promotion available at participating Burger King restaurants nationwide alongside the Quarter Pound King, Big King, Original Chicken Sandwich and Big Fish. 

Burger King rolled out the Impossible patty nationwide in 2019.

Burger King is also using the Impossible patty in its ongoing Whopper sandwich innovation, which includes four new Southwest Bacon Whopper offerings nationwide.

All Southwest Bacon Whoppers feature an avocado spread, seasoned tortilla strips, bacon and a spicy sauce. The four Southwest offerings are:

  • Southwest Bacon Whopper Jr., which features a flame-grilled beef patty with avocado spread, bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes and creamy spicy sauce on a toasted sesame seed bun. 

  • Southwest Bacon Whopper, which features a quarter-pound beef patty with avocado spread, crispy bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes and the creamy spicy sauce on a toasted sesame seed bun. 

  • Double Southwest Bacon Whopper, which features two quarter-pound beef patties with avocado spread, bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes and the creamy spicy sauce on a toasted sesame seed bun. 

  • Impossible Southwest Bacon Whopper, which features a flame-grilled Impossible patty made from plants with avocado spread, bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes and the creamy spicy sauce on a toasted sesame seed bun

The avocado spread will be offered as an add-on, beginning June 30, to Royal Perks loyalty members for an additional $1.

“Royal Perks members will have exclusive access to add avocado spread to all flame-grilled burgers, Impossible patties and chicken sandwiches while the Southwest Bacon Whopper is available on the menu,” the company said.

For a limited time, Royal Perks members can add the avocado spread only through the customization page on the BK app and on BK.com.

As of March 31, Burger King had 19,266 units systemwide. Restaurant Brands International also owns the Tim Hortons, Popeyes Louisiana Kitchen and Firehouse Subs brands.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

Read more about:

Burger King Corp.

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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