Buffalo Wild Wings Introduces New All-American Cheeseburger As Part Of Major Menu Refresh

Buffalo Wild Wings Introduces New All-American Cheeseburger As Part Of Menu Refresh
Buffalo Wild Wings Introduces New All-American Cheeseburger As Part Of Menu Refresh

Buffalo Wild Wings presses the menu refresh button in advance of March Madness with the introduction of the new All-American Cheeseburger alongside a variety of new food and beverage items.

The menu refresh is led by the All-American Cheeseburger, which features a pair of fresh, never frozen beef patties, fully dressed as a double-stack with American cheese, mayo, mustard and pickles on a toasted challah bun.

In addition to the All-American Cheeseburger, Buffalo Wild Wings is making significant upgrades to its core food menu, including:

New salsa featuring tomato, jalapeños, onion and cilantro.

New queso prepared with Young Guns Hatch Chile, melted white cheddar and house-made pico de gallo.

New Ultimate Nacho with house-made tostada chips, double-layered with Hatch Chile con Queso, pico de gallo, jalapeños, lime creama, cilantro and tomato salsa.

On the beverage menu, classics take center stage with the addition of an “Old Fashioned”, “Moscow Mule” served in an authentic copper mug and a “Mojito”.

New Menus

But the changes don’t stop there. The chain is also rolling out improvements on the non-food side of the business, including new menus that mark a departure from the classic fold-out pages in favor of all new menus with a hard back and pages that prominently feature the new food and beverage items.

New Uniforms

Buffalo Wild Wings team members will be sporting an updated look and feel with new uniforms that feature casual-styled t-shirts with the logo prominently displayed.

New Plate ware

An finally, Buffalo Wild Wings is replacing disposable serving boats and plastic ramekins with new plate ware that will eliminate over 700 million pieces of paper and plastic products that were previously used annually.

Image – Buffalo Wild Wings

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Just another food journalist chewing his way through the fat in the endless search for the tender meat close to the bone.