Plant-based Whopper
The European counterpart of the Impossible Whopper, built on a different plant-based patty but with the same idea: a flame-grilled Whopper that happens to be meat-free. In several markets it can be ordered fully vegan. Burger King in Europe has pushed plant-based options harder than in the US, and this is the flagship.
The story
Burger King launched a meat-free Whopper across Europe in 2019, built on a patty from the Dutch company Vegetarian Butcher, and immediately ran into an argument it had not planned for: in the UK it was cooked on the same flame broiler as the beef, so it was not vegetarian. The chain took the criticism, and by 2020 was rolling out separate cooking to earn proper certification. It is one of the clearest cases of a fast-food kitchen having to change before a product could mean what its name implied.
What’s inside
Make it at home
There is no copycat of the Plant-based Whopper yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares a plant-based patty
Burger King Impossible Whopper (Copycat) - Shares a plant-based patty
McDonald's McPlant (Copycat) - Shares a plant-based patty
Mother Nature Burger - Shares a plant-based patty
McDonald's McAloo Tikki (Copycat)
Similar burgers at other chains
Built around the same things as the Plant-based Whopper.- Hungry Jack's · a plant-based patty
Rebel Whopper - Red Mill Burgers · a plant-based patty
Garden Burger Deluxe - McDonald's · a plant-based patty
McPlant - Fatburger · a plant-based patty
Impossible Burger
More from Burger King
About Burger King
Burger King started in Jacksonville, Florida, in 1953 as Insta-Burger King, named after a broiler oven that did not really work. Two franchisees in Miami, James McLamore and David Edgerton, fixed the problem with a flame broiler, took over the company, and gave Burger King the one thing that still separates it from McDonald’s: burgers cooked over a flame instead of on a flat griddle.
Around 19,000 restaurants in more than 100 countries.
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