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The Burger King Specialty Burgers are a line of burgers developed by the international fast-food restaurant chain Burger King in 1978 and introduced in 1979 as part of a new product line designed to expand Burger King's menu with more sophisticated, adult oriented fare beyond hamburgers. Additionally, the new line was intended to differentiate ...
Burger King's iconic Whopper x three, a.k.a the Triple Whopper with Bacon and Cheese, is stacked with ingredients including three flame-grilled burger patties, cheese, bacon, pickles, onions ...
Yumbo is a ham and cheese sandwich originally introduced by Burger King in 1968 and continued on the menu until 1974. In December 2014, it was announced that the sandwich would return to the menu for a limited time starting December 2 with 1970s themed advertising.
In 2002, Burger King changed ownership when its parent company, Diageo, sold its interest in the company to a group of investment firms led by TPG Capital.After assuming ownership, TPG's newly appointed management team began focusing menu development and advertising on a very narrow demographic group, young men aged 20–34 who routinely ate at fast food restaurants several times per month ...
The unhealthiest sandwich is the Big Fish from Burger King, primarily because of a relatively low protein content and high carb content. Firehouse Subs and Chick-fil-A each hold three of the top ...
Taryn Pire. What’s in It: ¼-pound flame-grilled beef, Fiery-seasoned bacon, pepper jack cheese, tomatoes, lettuce and creamy Fiery sauce on a toasted sesame seed bun Spice Level: 3/5 Price: $7. ...
A cheeseburger may have more than one patty or more than one slice of cheese—it is reasonably common, but by no means automatic, for the number to increase at the same rate with cheese and meat interleaved. A stack of two or more patties follows the same basic pattern as hamburgers: with two patties will be called a double cheeseburger; a ...
6. Ranch Sauce. Tasting notes: tartar, cream Pair with: fries, chicken nuggets Burger King’s ranch dressing is an enigma like I rarely encounter. I tasted it over and over — by itself, with ...