Burger King launches all new Whopper options

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.

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...