December 16 marks Free Fries Friday at Burger King locations across the country, part of the nationwide rollout of "fluffier" fries with "more potato flavor" that started December 5. The new fries
are 20 percent lower in sodium than the old version and are cooked in a trans-fat-free vegetable oil. Despite the lower sodium, they still clock in at 330 milligrams (240 milligrams unsalted by special request), compared to McDonald's 160 milligrams for a small serving.
Clean Plate Charlie sampled the fries that are indeed "fluffier," though I'm not sure that's ever been a plus when it comes to fries. They're a cross between a fast-food french fry and a steak-cut fry with less flavor than the old fries.
The product is paired with the launch of the hef's choice burger, dressed with bacon
that's crisper than whatever the chain had been using. The 5.5-ounce "USDA certified ground chuck" patty is layered with vegetables, American cheese, "sauce," and a seedless bun. The Swiss mushroom burger is also part of the rollout, a non-USDA certified 3.2-ounce patty, with anemic-looking mushrooms and gooey melted cheese on this sorry-looking roll in the photo to the right.
The third new burger is the 3.2-ounce deluxe cheeseburger with American cheese, pickles, Thousand Island, lettuce, and onion that costs $2.99 with tax. A four-ounce Whopper -- swap dressing with ketchup and mayo -- costs $3.92 with tax.
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