Burger King Blows It: A Review of the New California Whopper
This is the first in a series (see the further installments here) of reviews of newly introduced fast-food items that will run this week, graded on a bell curve.
Ahhh, Burger King. You may be gone but your works live on. In particular, there's the newly introduced California Whopper. Which is sort of a redundant idea.
For you see, when the Burger King chain introduced the Whopper in 1957, it was an attempt to emulate the sort of California burger that had became popular in the late '40s and early '50s. While previous hamburgers had been mere meat and bun, with maybe some condiments and grilled or steamed onions, the California burger came heaped with vegetables of the type that issued year-round from the state's agricultural valleys, and were now generally available by rail and truck across the country.
In some places, this sort of burger -- which spread rapidly across the country, often sold in hamburger stands called "dairy bars" -- was referred to as "in the garden," because the patty would be lavished with crisp iceberg lettuce, carefully pruned into burger-size sheets; slices of tomatoes that, in the original incarnations, were invariably red and ripe; and chopped raw onions. Additionally, some California versions had ripe sliced avocado. These burgers were generally doused with mayo rather than the standard East Coast and Midwestern ketchup.
The Whopper featured a patty of unusually large circumference (hence the name) cooked on a conveyor belt under a flame broiler, which conferred a smoky taste on the meat, plus lettuce, tomato, raw onion, and pickle, with a very democratic combo of mayo and ketchup by way of sauces.