The Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger is one of the latest offerings from the brand that will offer consumers a crunchy, cheesy experience that's unlike anything out there. The burger is topped with a thick piece of fried cheese, which helps to provide an indulgent flavor experience that could replace bacon for consumers seeking an alternative to the meat product. The Big Fried Cheese patty in the burger is compromised of cheddar cheese and mozzarella cheese that have been coated in a seasoned breading before being deep-fried to golden perfection.
The Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger is made with a charbroiled Angus beef patty, lettuce, tomato and Boom Boom sauce on a buttery, toasted bun.
Image Credit: Carl's Jr. and Hardee's
The Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger is Tasty
1. Cheese-coated Patties - There is potential for a trend of incorporating fried cheese into patties, like the Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger.
2. Vegetarianism Alternatives - The use of cheese instead of bacon in the Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger presents an opportunity for replacing meat products with cheese, appealing to vegetarians and flexitarians.
3. Gourmet Fast Food - Incorporating indulgent flavors, such as fried cheese, into fast food items can transform the industry to offer a more upscale and gourmet experience for customers.
1. Fast Food - The fast food industry can capitalize on the trend of incorporating indulgent flavors into their products, such as the use of fried cheese in the Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger.
2. Vegetarianism - Vegetarian and flexitarian industries can leverage the use of cheese in place of meat products, as seen in the Carl's Jr. and Hardee's Big Fried Cheese Angus Thickburger, to offer more appealing and flavorful options for their customers.
3. Cheese Production - The trend of using cheese as a substitute for meat products can create new opportunities for cheese producers to develop cheese products that are more conducive to use in burger patties or other meat substitute applications.