May 13, 2014
One thing I try to do for Sandwichtalk is keep things somewhat interesting and novel. I focus mainly on either new and limited time sandwiches from large chains, or I review small local places that readers may not have heard of. I don’t usually review the basic menu at most fast food restaurants because I assume most people already have a solid understanding of what they taste like, and various opinions on them. The maxim I always used to explain this was “It’s not like I’m going to post a review of a Big Mac or something.”
Burger King’s Big King, an absolutely shameless knockoff of the famous Big Mac, gives me the perfect opportunity to do just that. Let’s start with a quick overview of the Big Mac, for comparison. I like it. I don’t love it, and I much prefer the tried and true McDoubles if we’re going with McDonald’s, but the layers patties and bun set-up is interesting, and the combination of the sauce and pickles and onions is a cool alternative to the basic lettuce and tomato plan of most deluxe burgers. In short, I like the concept. But is Burger King’s execution an improvement on the original?
Not really. The patties are a little higher quality, probably, as are the buns. It is Burger King, after all. And actually, so is the lettuce. It’s sort of the intangibles that get me on this one. It doesn’t taste like a Big Mac, exactly, but that’s not for lack of trying. If it was a little closer in taste, to the point that they were indistinguishable, I might rate it higher. I’d also like the other option, adding an extra element or something to rise above. But as it is, it’s just kind of a curio.
I also tried the Chicken Big King, which does set itself apart by swapping out burgers for chicken. This isn’t too bad in theory, except that two processed chicken patties is way too many for one sandwich. The reason the Double Down worked (outside of wretched excess) is that KFC chicken is good. Burger King chicken is not that good, and this is too much of it. A chicken sandwich with lettuce, pickles, onion and sauce would probably work better.
All in all, I can’t fault BK for trying, but the Big King is more familiar than impressive. If you want two all beef patties special sauce lettuce cheese onions pickles on a sesame seed bun, just go with a Big Mac.
I’ve been a fan of Steak ‘n Shake since the earliest days of the blog, and their seasonal Oktoberfest Steakburger is among my favorite fast food burgers on the market. They’re pretty reliable when it comes to providing me with new and interesting burgers to try, and they’ve outdone themselves again with the Pepperoni Pizza Steakburger, an attempt to combine both pizza and burgers into a single gesalt pleasure. Well, let’s get to it!
The Pepperoni Pizza Steakburger is pretty obvious, in design. It’s two patties topped with mozzarella cheese, pizza sauce and pepperoni slices, and then served on a pretzel bun. It’s a nice idea, and executed decently well. The pepperoni is pretty good, and there’s plenty of cheese and sauce. It’s a little greasy, so the pretzel bun is a nice choice to help soak up excess grease. It’s also kind of heavy, with all the meat and cheese, so make sure you have a big appetite.
The Pepperoni Pizza Steakburger runs for about $5.50 with fries and a drink. I haven’t had a ton to say about it because it’s pretty average, overall. If you came up with this in your house, it would be the coolest thing you ever made, but as a restaurant offering, it’s inexplicably a little lackluster. Still, I’ve ordered it more than once, so I guess I enjoy it, so I’ll give it a recommendation.
December 16, 2013
We need to talk about the recent changes to McDonald’s Dollar Menu. The rising cost of beef has hit the fast food industry pretty hard, with recent focuses on chicken sandwiches and slowly creeping prices on various value menus. The hard times have even hit McDonald’s, who recently recalibrated their dollar menu with some new options and shifted price points. First let’s start out with the
nightmare bad news: the McDouble has been raised to $1.19. While this isn’t a huge price increase, there’s just something about America’s favorite dollar burger (or at least, my favorite dollar burger) breaking that threshold that’s kind of sad. There are some new, cheaper burger options, but both of them only include one patty. The other additions are McChicken variations, used to pad out the 99 cent section of the menu. Let’s look at some of these freshman offerings.
The Grilled Onion Cheddar Burger is pretty simple. It’s a patty with a heaping helping of grilled onions and a slice of White Cheddar cheese, similar to a White Castle hamburger. It’s not bad by any means, but again, compared to the lean, balance recipe of the McDouble, it’s just kinda lacking. Stranger still is the BBQ Ranch Burger, another single patty burger that shares the White Cheddar but adds barbecue ranch sauce and genericized Fritos corn chips. It’s interesting, and I’ll give them points for originality, but it still doesn’t really come together very well. They can’t afford tomatoes on a dollar burger, but even some onion or something might give it a little more of an identity. The last one I sampled was the Bacon Cheddar McChicken, which as you’d expect was a McChicken with bacon and Cheddar cheese on top. It was an improvement over the regular McChicken, but the McChicken patty is still substandard, so if you really want chicken, their premium chicken sandwiches are worth the extra price.
All in all, the new Dollar Menu sandwiches do little to soften the blow of the McDouble price hike. I appreciate the effort, but none of them are remarkably good, and it’s still probably a better bet to go with the McDouble, even with the markup. It’s took bad they didn’t take a page out of Burger King’s book and try a French Fry Burger, I think that might actually be worth having on their menu.
September 12, 2013
The Value Menu game is a competitive one. I discussed the best dollar burger options many years ago in Sandwichtalk’s youth, and there have only been more players getting in on the action since then. I don’t see anyone unseating the McDouble in terms of sheer value anytime soon, which makes the rest of them even more competitive. Chains need to use every tool at their disposal to get ahead, and for Burger King, this now means combining their two major standbys: burgers and fries.
Putting French Fries on hamburgers isn’t a new concept; my brothers have been doing it every time we go to Wendy’s for years. Neither is including potatoes in sandwiches, and as long-time readers will remember, I’m always a fan of adding taters to a wrap to make it a little more filling. What’s kind of interesting here though is that the $1 Fry Burger was clearly designed with the goal of being cheap and easy above all else. There aren’t any new sauces or anything, it’s literally just a value hamburger with a couple French Fries on it.
But it’s actually not too bad! Along with the burger and fries, it includes lettuce, mayo and ketchup. The texture isn’t too bad, and while it’s not the biggest patty Burger King has, it’ll do in a pinch. The combination of lettuce, mayo, and French Fries on a burger feels vaguely foreign, like something you’d get at a Burger King in Hong Kong. Again, this isn’t bad, it’s just kind of odd. One issue I can see with this burger, although it wasn’t a problem with the one I had, is uneven or scant distribution of fries. Ideally, it should have at least five or so fries on it.
Like the name says, the $1 Fry Burger is only one dollar. It’s definitely worth checking out, at that price. In the long term, I think Burger King has better chances of success if they continue with the higher-end, limited release sandwich concepts they’ve been rolling out for the last year or two, since this isn’t better than a McDouble by any stretch of the imagination. Still, that doesn’t mean it’s bad, and if you like it, you’ve discovered something new about yourself you can use anytime you get a combo at any other fast food joint too.
July 24, 2013
Pretzel buns are a relative newcomer to the fast food scene. Long established in smaller restaurants as a complement to ham and cheese sandwiches, they began to come into vogue last fall as an Oktoberfest ingredient. Both Steak ‘n’ Shake and Red Robin offered Oktoberfest burgers on pretzel, paired with sauteed onions and spicy brown mustard. It’s a traditional German thing, or maybe a Chicago thing too? I dunno. Anyway, the pretzel bun is making the move to more pure commercial restaurants with Wendy’s new Pretzel Bacon Cheeseburger. It’s less ambitious than most Oktoberfest burgers, skewing closer to a basic bacon cheeseburger.
The Pretzel Bacon Cheeseburger adds a hearty honey mustard to the usual array of bacon, lettuce, tomato, and onion. The cheese used is Cheddar, which is a nice step up from the usual American and suits the pretzel bun well. My only complaint is that mine had a bit too much lettuce. It was good lettuce (I’ve never been a fan of the shredded stuff), but it would’ve overpowered the burger if I hadn’t pulled some off. The pretzel bun has a nice flavor and different texture, but isn’t overly chewy or tough. The burger seemed a little on the small side, but overall was tasty and satisfying.
The Pretzel Bacon Cheeseburger runs for about $6-7 in a combo, which is a pretty good deal. If the current trends continue and pretzel burgers continue to expand, you won’t have much trouble finding some to try. So far, though, this is among the best of them, and doesn’t appear to be seasonal. Give it a shot.
June 19, 2013
I’ve been away from my duties as a sandwich blogger for a while now, and things have changed in my absence. McDonald’s once-lauded Angus burger line has been retired. As I’ve stated before, I’m not a fan of the campaign to convince (read: trick) people into thinking that “Angus” is some kind of marker of higher quality, rather than just a specific brand. The Angus burgers were a decent line, as specialty burgers go, but I felt that they lacked creativity and ingenuity to set them apart.
Of course, this doesn’t mean McDonald’s isn’t still going to offer deluxe burgers with various fixings. Empires rise and empires fall; the classic Big ‘n’ Tasty was axed just before the Angus invasion, and obviously the time is ripe for a new set of burgers. This time, McDonald’s is keeping it pretty simple. The new line is an expansion of their basic Quarter Pounder with Cheese, with the addition of bacon to most options as a theme. Not terribly daring, but one of them showed a little bit of promise: the Bacon Habanero Ranch QPC.
The Bacon Habanero Ranch Quarter Pounder with Cheese is the most unique of the new line. Rather than American cheese, it uses a slice of White Cheddar atop a patty and a couple strips of bacon. It also includes lettuce and tomato, but the real draw is the eponymous sauce. It has a low, building heat, but enough of an actual Ranch and pepper flavor that it’s still enjoyable to taste. I kind of wouldn’t mind a little bit more from this sandwich, like actual peppers or crispy onions, but it also seems to have been designed on a budget, which I can respect.
Speaking of the budget, the BHRQPC is affordably priced at around $5 for a combo. The entire line is, which is clearly a reaction to the dip in the higher-priced Angus sales. All in all, it’s a decent deluxe burger. The McWrap is still a stronger bet for taste/quality, and you really can’t beat a couple of McDoubles for value, but if you’re looking for a bacon cheeseburger with a bit of a twist, the Bacon Habanero Ranch Quarter Pounder with Cheese is a nice pick.
Burger King has been moving through new burgers and sandwiches at a fast clip this year. This is good, for me, in that it gives me more to write about. It’s also become something of a double-edged sword, as I haven’t been able to review everything I’ve wanted to. Their Chicken Philly sandwich in particular is one I’m sad to have missed. It’s also something I need to make sure to stay on top of, to maximize the usefulness of these reviews. So without further ado, here’s the Bacon Cheddar Stuffed Burger!
This is actually Burger King’s second attempt at a stuffed hamburger patty. Like the Stuffed Steakhouse XT, the patty has chopped bits of ingredients mixed in, as opposed to a central pocket of cheese or something. This patty includes bacon bits and nuggets of cheddar cheese. It’s not terrible, per se, but there’s not quite enough of a flavor from the cooked-in ingredients to make it worthwhile. I don’t really think this is Burger King’s fault. The best stuffed burgers I’ve ever had have either been home-cooked or made to order at a steakhouse or burger joint. It’s a conceit that doesn’t translate well to machine-pressed patties, and Burger King isn’t really equipped to cook any other way. The rest of it (lettuce, tomatoes, onion rings, ketchup and mayo) is all fine, but nothing special.
Being as it’s Burger King, the Bacon Cheddar Stuffed Burger runs $7-8 in a combo. While it’s not inedible, the execution doesn’t nearly live up to the concept. I’d avoid this one. There are plenty of other interesting options at BK right now, including a turkey burger and veggie burger, and I can’t imagine they’re going to slow down over there this summer. Save your money and try next month’s special.