The Whopper's 55th anniversary celebration continues over at Burger King with yet another variation on the chain's flagship sandwich. (Are we eventually getting 55 of them?) The latest is the Avocado and Swiss Whopper, one that piqued my interest far more than the resurrected Angry Whopper and the unimaginative Wisconsin White Cheddar Whopper from December.
Avocado is somewhat of a new thing for me. Like most kids growing up, I passed on it because it was green...and I never really gave it a fair shake until I was much older. Now I dig its creaminess on lots of things—especially burgers—and I can't imagine sitting down at a Mexican joint without a big starter bowl of guac.
But oddly enough, BK's Avocado and Swiss Whopper ($4.69) goes a different route. Promotional materials tout a "creamy avocado spread" and "zesty avocado aioli." No slices. And the word guacamole is nowhere to be found. Rounding out the toppings on this limited-time Whopper are bacon, lettuce, tomato, and "melted Swiss cheese." Only some of these items were plainly visible on the take-home model I unwrapped.
Right out of the store, the cheese had not melted. Like, at all. And my first bite was dominated by the sensation of coldness from the avocado spread. The bacon was actually quite good—thick-cut and crisp— but it was an odd juxtaposition of temperatures and textures, honestly.
I had hoped for some chunkiness to the
guacamole avocado spread, but quickly found it to be very thin, almost hiding in a puddle under the tomatoes. It tasted fine, but was missing that textural interplay of additional ingredients that good guac has.* A check of the official ingredients shows all the key components: Hass avocados, onion, jalapeno, salt, garlic, cilantro... even some tomatillo thrown in. And that's it. Seemed a shame that the BK burgermeisters chose to use the "purée" approach instead of a rough chop-and-mash.
* According to Wikipedia (so it must be right), guacamole is an Aztec word that literally translates to "avocado spread," so technically, BK's nomenclature is spot-on. It just feels like there are some smoke-and-mirror-style shenanigans going on for them to call it that when most of the world pries up that bun and says, "Hey, guacamole!"
Overall, the rest of the AvSwiss was pretty decent once the temps evened out. The cheese got some melt, the spread didn't taste icebox-cold, the bacon maintained its crunch. The ingredient that seemed to get lost in the shuffle was that "zesty avocado aioli." Slathered on the underside of the top bun and gluing the lettuce in place, it was beige with bits of stuff suspended in it. The ingredients list shows over 20 components, with the namesake flavor coming from "avocado powder."
Yum. Personally, I found that the soybean-oil-based sauce had little to no flavor at all, avocado powder or otherwise.
What it did provide was extra lubrication, which the AvSwiss Whopper did not need. The thin mock-guac already made for a slippery burger, and the aioli all but ensured that everything would just start sliding around with each bite, leaving a lopsided mess by the end.
That being said, I'd order the Avocado and Swiss Whopper again because the avocado flavor is just different enough from the usual fast food offerings to be marginally appealing. But I wouldn't go out of my way for it, and I'd know what I was getting into ahead of time...and temper my full-blown-chunky-guacamole expectations.
About the Author: Todd Brock lives the glamorous life of a stay-at-home freelance writer in the suburbs of Atlanta. Besides being paid to eat cheeseburgers for AHT, pizzas for Slice, and desserts for Sweets, he's written and produced over 1,000 hours of television and penned Building Chicken Coops for Dummies. When he grows up, he wants to be either the starting quarterback for the Dallas Cowboys or the drummer for Hootie & the Blowfish. Or both.
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