• by Teresa Buyikian , February 26, 2026

Burger King is rolling out the first changes to its classic burger-offering in 10 years.

The chain today unveiled its “higher-quality Whopper experience,” inspired by its recent initiative that invited customers to call or text Burger King president Tom Curtis with feedback on the chain’s food, service and overall experience.

The result is still a quarter-pound burger of 100% beef with a “premium, better tasting bun,”  onions, tomatoes, lettuce, pickles and “better tasting mayo.” The newly revamped Whopper is now served in a box, “to ensure it makes it to guests exactly the way it left the kitchen.”

“The specific updates were informed by direct guest feedback and focused on the elements people said matter most: bun quality, topping freshness, flavor balance and overall consistency,” a Burger King representative told Marketing Daily.

“Over the past several years, we've focused on strengthening our operations and modernizing our restaurants to build a more consistent foundation across the system,” said Curtis in the announcement. “With that work well underway, we're now in a position to thoughtfully elevate our core menu. The Whopper is an icon, so we didn't set out to reinvent it. Instead, we elevated it based on direct guest feedback.”

Curtis went on to tell CNN, “So the Whopper being smushed, literally, I’ve heard it… and we’ve seen it. [We] improved packaging that kind of holds it together. The creamier mayonnaise frankly just came from some franchisees who said they wanted to see a more premium mayonnaise. And then also upgrading and premium-izing the bun.”

The brand is promoting the new Whopper via its social media with humorous videos, such as here, depicting Curtis taking customer calls and reviewing the changes to the Whopper box.

Last week, the burger chain said the solicitation for customer feedback won’t end with contacting the president now that the new Whopper has launched, but will continue with “additional members of the BK team, franchisees and team members engaging directly with guests to hear and act on feedback.”