Burger King recently announced the three finalists for their Million Dollar Whopper Contest. This exciting contest allowed fans to create their own unique Whopper recipe for a chance to win $1 million and have their burger sold in Burger King locations nationwide for a limited time.
After reviewing over 1 million submissions, Burger King and their team of experts selected three fan-created Whoppers to be featured as finalists. These burgers will be available at participating Burger King restaurants later this fall, and customers will have the opportunity to vote for their favorite. The finalist with the most votes will receive the grand prize of $1 million.
The three selected Whoppers are:
– Fried Pickle Ranch Whopper: This burger features a quarter-pound beef patty topped with pickle ranch, lettuce, fried pickles, bacon, and Swiss cheese on a toasted sesame seed bun. It was created by Fabian from California.
– Maple Bourbon BBQ Whopper: A quarter-pound beef patty topped with maple bourbon BBQ sauce, crispy onions, jalapeños, maple bacon seasoning, bacon, and American cheese on a toasted sesame seed bun. This creation comes from Calvin in California.
– Mexican Street Corn Whopper: This burger includes a quarter-pound beef patty topped with street corn spread, lettuce, tomato, Southwest seasoned tortilla crisps, and Mexican spicy queso on a toasted sesame seed bun. It was created by Kelsie from Nebraska.
According to Pat O’Toole, the chief marketing officer for Burger King North America, the Million Dollar Whopper Contest aimed to elevate the concept of “Have It Your Way” to a new level. He expressed excitement over the creativity and thought put into the Whopper creations submitted by fans. O’Toole believes that customers will enjoy these innovative and delicious takes on the classic Whopper sandwich.
To vote for your favorite Whopper finalist, you must sign up for a BK Royal Perks account. The Whopper has been a staple of the Burger King menu since its debut in 1957 and has become a cultural icon beloved by many.
