Restaurants bolster their burger offerings with new takes on the fast-food mainstay.
McDonald’s is beefing up its burger offerings with the new Quarter Pounder Deluxe. The sandwich includes a ¼-lb beef patty, two slices of American cheese, slivered onion, pickles, lettuce, Roma tomato slices, ketchup, mustard and mayo on a toasted bun.
Bigger is better at Burger King, where the chain is introducing the Stacker King family of sandwiches, which includes the Single Stacker King, Double Stacker King and Triple Stacker King. Each sandwich includes either one, two or three flame-grilled Whopper beef patties topped with thick-cut bacon, American cheese (one slice per patty) and a new Stacker sauce on a toasted bun.
Red Robin Gourmet Burgers & Brews is adding The Impossible Burger to its menu. The meatless, plant-based patty that emulates beef may be swapped in on any Red Robin burger. Additionally, Red Robin will offer The Impossible Cheeseburger as a new menu item. The burger contains The Impossible Burger patty topped with Red’s pickle relish, red onions, pickles, lettuce, tomatoes, mayo and a choice of cheese.
New from Denny’s is the Southwest Chorizo Burger, a hot handheld that features a beef burger blended with chorizo sausage topped with cheddar cheese, bacon, pepper jack queso and a five-pepper sauce. The burger also contains lettuce, tomato, red onions and pickles all served on a cheddar bun with a side of wavy-cut fries
Mooyah Burgers, Fries & Shakes is launching a line of Lifestyle Burgers to appeal to consumers’ changing dietary preferences.
The Paleo includes a ½-lb certified Angus beef patty, applewood smoked bacon, sliced avocado, pickles, diced onion, tomato and mustard all wrapped in lettuce.
The Keto contains a Jennie-O Turkey burger, cheddar cheese, sliced avocado, jalapeños, tomato and mayo all wrapped in lettuce.
The Whole30 features a ¼-lb certified Angus beef patty, sliced avocado, diced onions, tomatoes and Cholula sauce all wrapped in lettuce.
The Vegetarian incorporates a MorningStar Farms black bean veggie burger, sliced avocado, fried onion strings, lettuce, tomato, pickle and Mooyah sauce on a non-G.M.O. multigrain bun.
The Gluten-Free has a ¼-lb certified Angus beef patty, pepper jack cheese, applewood smoked bacon, jalapeños, Cholula sauce and mayo on a gluten-free bun.
Dunkin’ is taking its lattes to the next level with a trio of Signature Lattes boasting bold flavors and toppings. All three are available hot or iced.
The Blueberry Crisp Latte includes blueberry and caramel flavors and is topped with whipped cream, caramel drizzle and cinnamon sugar.
The Caramel Craze Latte has a caramel flavor and is topped with whipped cream, caramel drizzle and cinnamon sugar.
The Cocoa Mocha Latte incorporates a mocha flavor and is topped with whipped cream, mocha drizzle and hot chocolate powder.
Panera Bread is bolstering its breakfast offerings with new Whole Grain Wraps.
The Maple Bacon, Egg & Cheese Wrap incorporates maple glazed bacon, scrambled egg, smoked Gouda cheese, salt and pepper.
The Chipotle Chicken, Egg & Avocado Wrap contains smoked pulled chicken breast, scrambled egg, smoked Gouda cheese, avocado, chipotle aioli, peppadew peppers, cilantro, salt and pepper.
The Mediterranean Egg White Wrap has egg whites, feta, Parmesan, spinach, smoky tomato confit, basil-white bean puree, salt and pepper.
Sonic Drive-In is doubling down on bacon in its new sandwich, the BBLT. Featuring 50% more bacon than its traditional sandwiches, the BBLT is made with tomatoes, lettuce and mayo piled on a brioche bun.
Olive Garden is supersizing a slew of offerings with its new Giant Italian Classics menu.
The Giant Chicken Parmigiana contains an oversized chicken parmigiana topped with marinara sauce and melted mozzarella all served with fettuccine alfredo.
The Giant Stuffed Shells with Shrimp features four-cheese giant stuffed pasta shells topped with shrimp, alfredo sauce and seasoned tomatoes.
The Giant Four-Cheese Stuffed Shells includes four-cheese giant stuffed pasta shells topped with marinara, alfredo and toasted breadcrumbs.
The Giant Meatball with Spaghetti has an enormous meatball topped with meat and marinara sauce served on a bed of spaghetti.
Jimmy John’s is introducing The Frenchie, a new sandwich that combines salami, capicola, provolone and salted butter in a French baguette. The 13-inch sandwich is inspired by sandwiches found in cafes and boulangeries in France and is made fresh throughout the day so customers can grab one to go. The Frenchie is the restaurant chain’s first grab-and-go sandwich.
New from Dairy Queen is the Oreo Cookie Jar Blizzard, featuring vanilla soft serve blended with Oreo cookie bites, chocolate chip cookie dough and fudge.
Dairy Queen also is debuting a duo of new milkshakes. The Chocolate Cake Shake features chocolate topping blended with milk and vanilla soft serve spun with vanilla layer cake then garnished with chunks of vanilla layer cake and chocolate chunks. The Strawberry Cake Shake features strawberries blended with milk and vanilla soft serve spun with vanilla layer cake then garnished with chunks of cake and strawberry syrup.
TGI Fridays is expanding its Sizzling Entrees offerings with four new dishes.
The Sizzling Fridays Signature Whiskey-Glazed Flat Iron Steak features a flat iron steak glazed with a whiskey sauce topped with melted cheese, grilled onions and peppers, mashed potatoes and crispy onion strings.
The Sizzling Street Noodles features shrimp, lo mein, Asian stir-fry vegetables, peanuts and cilantro served on a sizzling hot platter with a fortune cookie on top.
The Sizzling Chicken & Shrimp Alfredo features garlic marinated shrimp and chicken tossed with fettucine in alfredo sauce served over melted cheese and topped with Parmesan, Romano cheese, bacon and parsley.
The Sizzling All-Day Omelet is a keto-friendly omelet packed with roasted vegetables, spinach, a mix of cheeses, bacon and parsley served with a side of zesty chili lime sauce.
Subway has teamed up with Tastemade to create and offer the new Green Goddess Tuna Melt. The seafood sandwich features flaked tuna blended with mayo and topped with shredded mozzarella, spinach, tomatoes, onions and a green goddess dressing.
Parmesan is in the spotlight at Fazoli’s as the Italian chain launches its Parmesan Fest menu.
The Chicken Parm Lasagna features ricotta and Parmesan filling stuffed between two pieces of chicken Parmesan all topped with alfredo and marinara sauce and baked with mozzarella cheese.
The Parmesan Crusted Shrimp Bake features Gemelli pasta topped with shrimp simmered in black pepper alfredo sauce with fire-roasted red peppers and baby spinach. The dish is then baked with mozzarella cheese and Parmesan panko breadcrumbs.
The Parmesan Crusted Alfredo Bake features Gemelli pasta topped with alfredo sauce baked with mozzarella cheese and Parmesan panko breadcrumbs.
Fazoli’s is also offering Cinnamon Swirl Breadstick Bites, a pull-apart dessert made with Fazoli’s breadstick dough that is swirled with brown sugar and cinnamon then drizzled with cream cheese icing.
Also joining the menu is the new White Peach Italian Ice, a frozen beverage that blends lemon with white peach flavor.
Dickey’s Barbecue Pit is doubling down on dessert with its new Double Berry Cobbler. The treat includes blueberry and raspberry preservers with whole blackberries on a butter cookie crust.
Dickey’s is also debuting the Double Dip Sandwich, featuring smoked brisket topped with caramelized onions and cheddar cheese served on a toasted hoagie bun with a side of au jus for dipping.