Burger King isn’t talking it up yet, but it has brought the Double Stacker burger back to its menu. The chain describes it as “two signature flame-grilled beef patties topped with smoked bacon, melted American cheese, and creamy Stacker Sauce all served on a toasted sesame seed bun.”
It isn’t a huge burger but it’s getting a full-price introduction. Around me in Chicago, the Double Stacker is $3.69 alone; $5.69 in a combo. Maybe it will get bid down to fit on the “2 for $5” value menu.
Curiously, the U.S. is seeing just the Double Stacker. In Canada, Burger King is really stacking, with Single, Double, Triple and Quad Stacker burgers. If you’re going to stack two, why not go for four?
Burger King isn’t doing summer menu rollouts here anymore, but in Switzerland the idea still flies. Its new menu there includes a fine-looking Bacon BBQ Double Cheeseburger, a Tendercrisp Bacon BBQ, Chili Cheese Loaded Fries and Chicken Strips. I miss the multiple-menu-item extravaganzas.
Crave Real Burgers is among the many burger bars taking part in the James Beard Foundation’s second annual Blended Burger Project competition and Crave is “in it to win it” with an unusual creation at its four Colorado locations.
All entries must be a blend of animal protein and mushrooms. Crave’s Drunken Mushroom Burger patty is 75% Colorado beef and 25% sautéed shiitake and cremini mushrooms blended with fresh thyme, rosemary and garlic. There’s more: toppings include truffle mayo; Parmesan, Gruyère and Swiss cheeses; ketchup and “drunken onions” with tempura-fried shiitake and cremini mushrooms. There’s au jus on the side for dipping. The competition runs through July 31.