History
The Angus was first introduced into the North American market in 2004. In 2006 it was added to parts of the European markets and the Korean market in 2007.
The sandwich was first made with fire-grilled 1/3 pound (150 gram) patty, whole leaf iceberg lettuce, tomato, sautéed onion and steak sauce on a corn-dusted bun. The sandwich was reformulated to include mayonnaise, lettuce, tomato, raw, sliced onion and steak sauce on a corn-dusted bun in 2006, most likely for either a cost-cutting measure or product simplification. Beginning in January 2008, Burger King began to phase out the Angus burger in the US with the intention of replacing the sandwich with a newer Angus-based product in the second quarter of 2008. In the interim, BK began substituting it with the bacon and cheese Whopper.
With the introduction of the company's new broilers in the US and Canada, the product has again been replaced by the third generation sandwich called the Steakhouse XT burger, with the XT standing for eXtra Thick. The new sandwich comes in two permanent varieties, both featuring a new round, .5 in (1.3 cm) thick patty. The patty is no longer made with Angus beef where the Steakhouse XT is sold.
Read more about this topic: Angus Burger (Burger King)
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