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"FacebookPinterest\n\nWhen Burger King wrote to say they had a new &amp;quot;secret weapon&amp;quot; in the kitchen, we were curious. Curious enough to leave our offices in a chauffeured car (thanks, BK) and drive eight blocks to the West 34th Street location for the grand unveiling. And what did the king of fast food have up his fur-lined sleeve?\n\nFacebookPinterest\n\nThis thing. For the uninitiated, it&amp;#39;s a broiler. Or a &amp;quot;a game-changing piece of equipment and a significant point of differentiation,&amp;quot; according John Schaufelberger, senior vice president, global product marketing and innovation, Burger King Corporation. What it does is allow Burger King to add a little nuance to their broiling by varying heat application and cooking time. And it&amp;#39;s saving the planet! Or, at least &amp;quot;reducing gas consumption in Burger King restaurants by 52 percent and electricity consumption by 90 percent when compared to systems of the past.&amp;quot;\n\nFacebookPinterest\n\nInsanely inefficient &amp;quot;systems of the past&amp;quot; aside, Burger King&amp;#39;s shiny new toy can handle a thicker, juicier patty than the old broiler, which was designed with just the Whopper in mind. Behold: The 7 oz. A. 1. Steakhouse XT with American cheese, lettuce, tomato, and crispy onions. The thicker patty is a definite improvement. The next time I miss a flight out of LaGuardia, this will likely be the burger that I eat.\n\nFacebookPinterest\n\nA stack of Whoppers, all kissed by the flame of the new broiler. The verdict? &amp;quot;A slightly-improved version of the reason I go to Burger King.&amp;quot; \u2014GQ editorial assistant Daniel Riley\n\nFacebookPinterest\n\nThe new BK Fire-Grilled Ribs. &amp;quot;I wonder what they made the &amp;quot;bone&amp;quot; out of,&amp;quot; someone remarked. Further inspection revealed that it was, in fact, a bone.\n\nFacebookPinterest\n\nThe new flame-kissed s&amp;#39;mores. Like subliminal erotica in a Disney film, something about this dish made me uncomfortable in a way I didn&amp;#39;t quite understand. Then I realized I had never seen an actual, intentional char on anything served at a fast food chain. &amp;quot;You get that real Graham Cracker taste,&amp;quot; said chef Burger King corporate ecutive chef Jay Sullivan. He was not wrong about this.\n\nFacebookPinterest\n\nFilet Mignon. There was a long disclaimer at the bottom of the tasting menu to remind us this was &amp;quot;chosen to demonstrate the revolutionary technology&amp;quot; and &amp;quot;not a reflection of menu items being tested or considered as future offerings.&amp;quot; Still: Filet Mignon. At Burger King.\n\n The new broiler is a definite upgrade, but we&amp;#39;d like to ask BK R&amp;amp;D to please get back to the drawing board and invent something\u2014anything\u2014to alleviate that sinking feeling that sets in about 20 minutes after eating Burger King. Thanks."^^<http://www.w3.org/2001/XMLSchema#string>
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