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Cheesy Fast Food Trends: Wendy’s Gets Fancy While KFC Gets (More) Ridiculous


The National Restaurant Association has just named “artisan cheese” one of this fledgling year’s hottest new food trends. And because the term “artisan cheese” really doesn’t mean a whole lot, fast food companies are taking liberties to include even more cheese on their menus. In fact, American hamburger joint Wendy’s is taking advantage by pushing its latest menu addition, the Bacon and Blue on Brioche burger. While the restaurant chain debuted a similar burger five years ago, this new-and-improved version features creamy crumbled Wisconsin blue cheese paired with blue cheese herb aioli, mesclun greens (because adding lettuce to a burger takes away calories, right?), and three strips of smoky bacon piled high on one of Wendy’s famous burger patties. Finally, this almost-cloth-napkin-worthy magic is placed in the middle of a delicately toasted brioche bun. The name, literally, says it all. Melty, cheesy goodness also stars in other fancified Wendy’s offerings like the Bacon Portobello Melt and the Smoked Gouda Chicken sandwich.

Meanwhile KFC has launched its latest too-good-(or bad)-to-be-true Double Down Dog. Reminiscent of a pose in your 6 a.m. yoga class, the Double Down Dog is perfect for those who can’t choose between their fried chicken or hot dog craving, or even which to indulge in first. While most KFC lovers are psyched about the newbie sammie, some Twitter users are going so far as to call the 960-calorie cheese-stuffed, fried chicken–wrapped hot dog a “crime against humanity.” Yes, that’s right. Cheese. Fried chicken. Hot dog/Weiner/Frank/Mystery Meat Stick. Take a moment. Hear that? That’s the sound of fast food dreams coming true. But only in the Philippines, unfortunately. This meat-on-meat behemoth was available for only two days and in limited quantity—only fifty were made each day, which means that the Double Down Dog may be greasiest collector’s item ever sold.

As artisan cheese continues to enjoy its time in the lime (curd?) light, fast food chains surely will take advantage of catering to cheese-loving consumers everywhere. What do you think, readers? Would you give these epitomes of indulgence a chance?

Feature Photo Credit: Wendy’s

Michelina DelGizzi

Michelina DelGizzi, MS, MPH, is a writer and caseophile based in Boston and Lafayette, La.

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