Starting June 27th, you can find a range of new Whopper options at your local BK. Launching Monday you will be able to purchase the new Impossible King and the new Impossible Southwest Bacon Whopper. Both build on the success of the original plant-based Impossible Whopper (pictured).
The Impossible King features:
- ‘Flame-grilled’ Impossible patty
- American cheese
- Sliced white onions
- Crunchy pickles
- Ketchup,
- Mustard
- Toasted sesame seed bun
The Impossible King will be offered as part of the “2 for $6 Mix n’ Match” promo along with the Quarter Pound King, Big King, Original Chicken Sandwich and Big Fish.
Joining the Impossible King are four new Southwest Bacon Whopper options as follows:
- Southwest Bacon Whopper Jr. – beef patty, avocado spread, crispy bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes, creamy spicy sauce, toasted sesame seed bun
- Southwest Bacon Whopper: beef patty, avocado spread, crispy bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes, creamy spicy sauce, toasted sesame seed bun
- Double Southwest Bacon Whopper: 2 x beef patty, avocado spread, crispy bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes, creamy spicy sauce, toasted sesame seed bun
- Impossible Southwest Bacon Whopper: Impossible patty, avocado spread, crispy bacon, seasoned tortilla strips, American cheese, lettuce, sliced white onions, tomatoes, creamy spicy, toasted sesame seed bun
Obviously with the inclusion of non-vegan bacon and cheese these probably aren’t marketed at vegans, more at those of us looking to eat a little less meat in our day to day life. For what it’s worth the Impossible is my favorite plant based burger on the market, and BK’s ‘flame-grilled’ Whopper is remarkably similar to the beef based version. Indeed in a blind taste test, the difference wasn’t easily first to spot, until some prodding and detailed inspection occurred.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic Salt Lake City, and a former freelance restaurant critic. I’ve worked extensively with local, regional and national food and drink organizations. I’m a multiple-award winning journalist and have been writing about food and drink for more than fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I don’t mind admitting to a certain secret obsession with fast food as well – and that’s where Menu And Price comes in…