When Burger King wrote to say they had a new "secret weapon" in the kitchen, we were curious. Curious enough to leave our offices in a chauffeured car (thanks, BK) and drive eight blocks to the West 34th Street location for the grand unveiling. And what did the king of fast food have up his fur-lined sleeve?
This thing. For the uninitiated, it's a broiler. Or a "a game-changing piece of equipment and a significant point of differentiation," according John Schaufelberger, senior vice president, global product marketing and innovation, Burger King Corporation. What it does is allow Burger King to add a little nuance to their broiling by varying heat application and cooking time. And it's saving the planet! Or, at least "reducing gas consumption in Burger King restaurants by 52 percent and electricity consumption by 90 percent when compared to systems of the past."
Insanely inefficient "systems of the past" aside, Burger King's shiny new toy can handle a thicker, juicier patty than the old broiler, which was designed with just the Whopper in mind. Behold: The 7 oz. A. 1. Steakhouse XT with American cheese, lettuce, tomato, and crispy onions. The thicker patty is a definite improvement. The next time I miss a flight out of LaGuardia, this will likely be the burger that I eat.
A stack of Whoppers, all kissed by the flame of the new broiler. The verdict? "A slightly-improved version of the reason I go to Burger King." —GQ editorial assistant Daniel Riley
The new BK Fire-Grilled Ribs. "I wonder what they made the "bone" out of," someone remarked. Further inspection revealed that it was, in fact, a bone.
The new flame-kissed s'mores. Like subliminal erotica in a Disney film, something about this dish made me uncomfortable in a way I didn't quite understand. Then I realized I had never seen an actual, intentional char on anything served at a fast food chain. "You get that real Graham Cracker taste," said chef Burger King corporate executive chef Jay Sullivan. He was not wrong about this.
Filet Mignon. There was a long disclaimer at the bottom of the tasting menu to remind us this was "chosen to demonstrate the revolutionary technology" and "not a reflection of menu items being tested or considered as future offerings." Still: Filet Mignon. At Burger King.
The new broiler is a definite upgrade, but we'd like to ask BK R&D to please get back to the drawing board and invent something—anything—to alleviate that sinking feeling that sets in about 20 minutes after eating Burger King. Thanks.
