A burger boom hits chain menus

Applebee’s O-M-Cheeseburger comes in a skillet of queso and melted cheese. | Photo courtesy of Applebee’s

As the new year kicks off, burger innovation is happening in every segment. Menus are also heating up with spicy global preps, and there’s activity around beverages, bowls, breakfast and ice cream. Here’s what’s happening on the food and drink front this week.

The new O-M-Cheese Burger at Applebee’s is a cheese lover’s dream come true. The beef burger itself is topped with American cheese, applewood smoked bacon and spicy honey mustard, then served over queso and more melted cheese in a sizzling skillet for $11.99. Along with the burger, the casual-dining chain is adding Fiesta Lime Chicken and Oriental Chicken Salad as limited-time entrees on its 2 for $25 menu. 

Sonic launched the all-American Smashers lineup, encouraging customers to “break up” with their current burger and try one of these. Each burger build includes two Angus beef patties hand-smashed and seared to order to produce crispy edges and a juicy center. It’s layered with American cheese, lettuce, tomatoes, pickles, diced onions, ketchup and mustard. Options include the original Smasher, Triple Smasher, Bacon Smasher and Triple Bacon Smasher, as well as a $6 Smasher Meal with tots or fries and a medium drink.

The Ultimate Steakhouse Whopper is the latest in BK’s Whopper by You series. | Photo courtesy of Burger King

The Whopper by You series is back at Burger King, starting with the Ultimate Steakhouse Whopper. Inspired by over 600,000 guest submissions, the burger includes a flame-grilled beef patty, crispy onion rings, bacon, sauteed mushrooms, Swiss cheese and peppercorn aioli on a sesame seed bun. Others will be added to the Whopper by You platform later in the year. Also back for a limited time is BK’s warm Cinnamon Apple Pie.

The current limited-time offer at Shake Shack includes a burger, chicken, fries and a shake—all with Korean-inspired flavors. The K-Shack BBQ burger is composed of a quarter-pound Angus beef patty topped with American cheese, crispy onions, scallions and a Korean barbecue sauce on a toasted potato bun. It’s joined by the K-Shack Chicken Sandwich with a chicken breast coated in a spicy-sweet sesame gochujang glaze topped with scallions and kimchi Slaw. These are returning favorites, along with K-Shack Spicy BBQ Fries, but new on the menu are K-Shack Fried Chicken Bites with the same flavor profile as the chicken sandwich and a K-Shack Spicy Caramel Shake made with gochujang caramel frozen custard.

Smashburger is turning up the heat with three new Scorchin’ items. The Scorchin’ Cheesy Mac Smash is a smashed Certified Angus Beef burger topped with American cheese, a hot cheesy mac patty and spicy chipotle mayo on a butter-toasted bun. There’s also a Scorchin’ Big Dog, a quarter-pound beef hot dog atop a smashed Scorchin’ cheesy mac patty finished with spicy chipotle mayo, and the Scorchin’ Chicken Smash, a seasoned ground chicken burger with pepper jack cheese, pickles and mayo on a toasted bun. Scorchin’ fries, tots, chicken tenders, mac ‘n cheese, and a crispy chicken sandwich round out the platform.

The heat is on at Taco Bell too, with the launch of the Volcano Quesarito. This riff on the chain’s popular Quesarito is a burrito wrapping a filling of seasoned beef, seasoned rice and sour cream inside a grilled quesadilla filled with melted cheese, nacho cheese sauce and the new Volcano Sauce. To create Volcano Sauce, Taco Bell amped up its Lava Sauce with more peppery heat. There’s an entire Volcano Style Menu for Rewards Members that includes a Volcano Crunchy Taco, Volcano Crunchwrap, Volcano Cheesy G flatbread wrapped around a taco, Volcano Steak Fries and Volcano BellGrande loaded nachos.

The Meat & 3 Box debuted at Arby’s, a value meal featuring a choice of meat plus three sides and a drink for $7.99. Customers can choose a Classic Roast Beef or Crispy Chicken Sandwich with sides that include curly fries, mozzarella sticks and the new Peach Cobbler Roll. The dessert item has a diced peach and graham cracker filling infused with bourbon vanilla, cinnamon, nutmeg and a hint of lemon juice that’s enclosed in a cinnamon batter.

Starbird’s Okonomiyaki Fries are topped Japanese-style. | Photo courtesy of Starbird

Chicken takes on a Japanese accent at Starbird with the introduction of the Japanese BBQ Bird, a sandwich layered with crispy chicken, Japanese barbecue sauce, wasabi aioli, pickled ginger, sliced cucumbers, shredded cabbage, green onions and togarashi on a soft bun. Also on offer is a Japanese BBQ Tender Box with the same barbecue sauce, pickled ginger, togarashi, furikake, green onions and wasabi aioli. Okonomiyaki Fries have similar toppings with the addition of bonito flakes, and Tokyo Sesame Crunch is a salad combining chicken, lettuce, cucumbers, watermelon radish, tomatoes, wonton strips, togarashi, green onions, the Japanese barbecue sauce and a Carrot Ginger Dressing.

A new Breakfast Bowl rolled out at Bojangles, joined by the return of the chain’s Chicken Rice Bowl. The Breakfast Bowl, served all day, combines country-style sausage, Bo-Rounds (potato patties), eggs, Southern sausage gravy and Monterey Jack cheese. The Chicken Rice Bowl features dirty rice, slow-cooked Cajun pinto beans and shredded Monterey Jack and cheddar cheeses. Both are available for a limited time.

The new Breakfast Bowl at Bojangles is served all day. | Photo courtesy of Bojangles

At KFC, $5 bowls are the lure this month. Included in the promotion are the Mac & Cheese Bowl, Mashed Potato Bowl, Spicy Mac & Cheese Bowl and Spicy Mashed Potato Bowl, all topped with crispy chicken nuggets. Nashville hot sauce raises the heat on the spicy variations. The chicken chain also teamed up with Matty Matheson, restaurateur and one of the stars of “The Bear.” He created Matty’s Cheesy Nuggy Gravy Bowl with fries, brown gravy, chicken nuggets and coated cheese curds—his spin on poutine. 

For just $1.99, customers at Taco Cabana can score a new Bean & Cheese Pie. The crispy, handheld pastry is filled with refried beans and melted cheese, an iteration of the brand’s Bean & Cheese Taco. A new Double Happy Hour is also taking place, with a lineup of several $3 appetizers including nachos flautas and loaded fries, as well as $2.50 Margaritas and Cabana Refreshers.

IKEA expands its signature meatball line with falafel balls. | Photo courtesy of IKEA

None other than IKEA has changed up one of its signature menu items to make it vegetarian. The restaurants in the U.S. stores are now offering Falafel Balls along with their famous Swedish Meatballs. The plant-based version is made with chickpeas, zucchini, onions and spices, cooked until crispy on the outside and tender within. They’re served on a platter with couscous, aioli and a lemon wedge.

Ice cream innovation doesn’t stop in the winter, and Jeni’s Splendid Ice Creams unveiled two limited-edition flavors to tie in with the return of Bridgerton on Netflix. The Queen Charlotte Sponge Cake debuts on Jan. 15, a lavender-tinted ice cream that partners a Victoria Sponge with a Princess Cake, incorporating berries, soft sponge and custard notes. Earl Grey Crème Brulee launches Feb. 9, created by steeping Earl Grey tea in a custard base and finished with burnt-sugar candies.  

Vegan ice cream in an array of flavors welcomes the new year at Salt & Straw. | Photo courtesy of Salt & Straw

Salt & Straw welcomes the new year with decadent vegan flavors. The Vegandulgence Series includes Blood Orange Froyo Creamsicle, a combo of blood orange olive oil sorbet swirled with coconut milk frozen yogurt; Chocolate Pistachio Milk & Cookies with pistachio-cashew ice cream flecked with chocolate and crumbles of house-made vegan shortbread; Bananas Foster with Candied Pecans; Peanut Butter Brittle Caramel Fudge; and Death by Chocolate Chocolate Cake made with chocolate barley milk ice cream. Also debuting is a vegan Black Forest Ice Cream Cake made with coconut frozen yogurt and slabs of gluten-free chocolate cake. 

A Pistachio Drink series launched at Gong Cha to start off 2026. Two drinks are on offer. Iced Pistachio White Chocolate Milk Tea with Pistachio Foam combines pistachio white chocolate syrup with milk tea, topped with pistachio milk foam and drizzled with milk chocolate, while Pistachio White Chocolate Smoothie with Pistachio Foam blends the flavors of pistachio and white chocolate; it’s also topped with pistachio milk foam and drizzled with milk chocolate. Both are available through the end of February, while supplies last, at $6 and $6.50 respectively.

Gong Cha’s pistachio beverages. | Photo courtesy of Gong Cha

Pistachio is also in the spotlight at HTeaO. The beverage chain is growing its coffee program with a Pistachio Latte, available hot or iced and crafted with a blend of espresso, whole milk and vanilla and pistachio flavors. On the treat side, there’s a limited-edition Pistachio Cookie to purchase for $2.99 or bundled with an iced Pistachio Latte for $8.

Breakfast flavors come to the cold beverage menu at Dutch Bros this month. There’s a Maple Waffle Latte with salted caramel, cinnamon and white chocolate, complete with Soft Top, caramel drizzle and raw sugar sprinks, and a Banana Bread Mocha with Soft Top flavored with banana and hazelnut. The Smooth Strawberry Rebel blends strawberry and banana flavors with the brand’s signature Dutch Bros Rebel energy drink and sweet cream. 

At Paris Baguette, salted caramel pretzel creations are making news for winter. Through March 3, the bakery café is offering a Salted Caramel Pretzel Croissant Crisp, Salted Caramel Pretzel Supreme Croissant, Salted Caramel Pretzel King Cream Donut and Salted Caramel Pretzel Tart. Salted caramel pretzel flavors also infuse a latte, cold brew and matcha latte.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Pat plans and executes menu, food and drink stories for Restaurant Business and hosts the weekly Menu Talk podcast. She provides in-depth coverage of chefs, trends and menu innovation.

View All Articles by This Author