Chili’s Introduces 5-Meat Burger — Are You Up For The Challenge?
Today Chili’s® Grill & Bar announced a new menu item that will pose as your next challenge, The Boss — a burger stacked with five different meats.
This burger lines up five meats — bacon, jalapeno sausage, pulled rib meat, brisket, and a beef batty — with high-quality ingredients to create one massive, mouthwatering burger. This burger is to be taken seriously and is not for the weak.
After an overwhelmingly positive response from test markets and customers, the popular restaurant chain decided to give this near half-foot stack of burger a permanent home on menus.
According to Chief Marketing Officer Steve Provost:
When we look back on what truly made Chili’s famous, we always come back to the same thing — burgers, ribs and fajitas. Chili’s was the original gourmet burger concept back when we opened our doors on Greenville Ave. in Dallas, TX in 1975. America’s love of burgers has never waned, but the bar for an exceptional burger keeps getting higher and higher. Well, at almost half a foot tall — and with bacon and rib meat and sausage and brisket stacked on top of our one half pound of burger meat — it’s hard to get any higher than The Boss.
Many of you are probably wondering, how many calories are packed into this not-so-small burger? All in, from bun to bun, you’re looking at 1,650 calories total. Definitely not something for the health-conscious.
In addition to The Boss, Chili’s plans on introducing two other burgers — Chili’s Chili and Alex’s Santa Fe. Chili’s Chili was on their first menu in 1975 and now made its return. This burger uses the original 1975 chili recipe. Alex’s Santa Fe was created by one of their chefs who grew up in the Dallas area, Alex Gomez, who has been with the company for more than 20 years. The Alex burger is known for its fresh avocado, tomato, onion and pickles paired with a secret spicy Santa Fe sauce.
If you’re brave enough to try and conquer The Boss, visit your local Chili’s. But remember, pics or it didn’t happen.
