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    Veggie Burger or Die

    Whataburger gets hit with inconceivable petition from school nutritionist

    Teresa Gubbins
    Jan 20, 2015 | 12:27 pm
    Whataburger burger french fries
    A petition is circulating to persuade Whataburger to offer an alternative to this hamburger.
    Courtesy photo

    Burger King has its BK Veggie; Chipotle has its tofu sofritas. Now a school nutritionist from Pharr, Texas, is suggesting the unthinkable: that Texas chain Whataburger should join the fold and add a veggie burger to its menu.

    Miguel Villarreal launched a Change.org petition asking Whataburger to offer "a plant-based entrée, like a veggie burger"; it has garnered 650-plus signatures in four days.

    Villarreal, who is director of food and nutritional services at the Novato School District in northern California and director of wellness for Marin County, says that even a burger chain in the middle of meat country can see another way. "This is not about demonizing Whataburger, but making sure they're doing their part by offering an alternative," he says.

    "This is not about demonizing Whataburger, but making sure they're doing their part by offering an alternative," says petitioner Miguel Villarreal.

    He's seen dramatic changes in his industry in the past 10 years as school districts grapple with rising obesity rates among children. "About eight years ago, I stopped serving highly processed red meat to our kids," he says. "Instead we've been serving veggie burgers and locally grown fruits and vegetables.

    "But it's not just the schools. It's fast-food restaurants. I'm from South Texas, and I know about the high rates of chronic illness in the South. Whataburger has millions of loyal customers who do not all know that some of the food they're eating is making them sicker."

    He links disease to obesity, causing illnesses such as diabetes, stroke and some cancers. According to a 2014 study called "The State of Obesity: Better Policies for a Healthier America," Texas' adult obesity rate is at 30.9 percent, up from 25.3 percent in 2004 and 10.7 percent in 1990.

    Other chains have responded to the interest in plant-based food, says Ethan Dussault, director of the Texas office of The Humane League, a national animal-advocacy organization. "People are changing the way they eat to create a more humane and sustainable future," he says.

    In addition to Burger King, Johnny Rockets and Red Robin both offer veggie burgers. Midwestern burger chain White Castle just introduced its trademark miniature square sliders in a veggie version made with the veteran Dr. Praeger's brand of veggie burger.

    Whataburger's non-meat options are currently limited to a side garden salad. Villarreal is heartened by the fact that he's already received a short response from a Whataburger representative, who told him that the chain was open to new ideas.

    "Whataburger and I have something in common," he says. "We both grew up near the Rio Grande Valley."

    unspecified
    news/restaurants-bars

    Burger News

    Fun family-owned Big Mike's Bar and Grill from TV star debuts in Plano

    Luciana Gomez
    Dec 23, 2025 | 10:55 am
    Big Mike's
    Tommy LeBeouf
    Big burger from Big Mike's in Plano

    A charming family-owned restaurant from a TV star has debuted in Plano. Called Big Mike’s Bar and Grill, it's an elevated sports bar that just opened at 3200 Alma Dr., in a former Pancho's Mexican Buffet where it's serving tasty Angus burgers and beer-battered onion rings, hand-battered in-house.

    Big Mike's is from husband-and-wife Mike Cancelmi and Jennie Marie; she gained fame as the star of the 2018 TLC show Mama Medium. The couple is from Rochester, New York, but fell in love with the Dallas area with their four sons after visiting a friend in 2021.

    Their signature Big Mike's burger is a biggie: a half-pound patty with cheddar, bacon, lettuce, tomato, and a fried egg on a brioche bun, served with choice of hand-cut fries, tater tots, or sweet potato fries, for $18.

    They bring their Northeast influence with dishes such as a Reuben sandwich with corned beef on marble rye, and their own version of poutine, the Canadian specialty, which they make with fries, cheese curds, brown gravy, and thick-cut crumbled bacon.

    One dish reflect their hometown pride: Called the Trash Plate, it's inspired by the Garbage Plate, a sloppy comfort food dish created in 1918 at Rochester restaurant Nick Tahou Hots which has become the unofficial signature dish of the city of Rochester.

    The traditional Garbage Plate consists of a choice of burger or hot dog from Rochester-based Zweigle’s, Italian sausage, chicken, or grilled cheese, served on top of any combination of starchy items like home fries, french fries, baked beans, or macaroni salad.

    Big Mike's Trash Plate features macaroni salad, home fries, and choice of two Zweigle’s hot dogs which they fly from New York, or two smash patties with hot sauce, mustard, and onions.

    They also do a few entree items like a NY strip steak, their priciest item at $35, served with garlic mashed potatoes and Brussels sprouts; and a chicken-fried steak with mashed potatoes and green beans for $24. Portions are abundant.

    Big Mike's Big Mike'sBig Mike's

    “I created the menu based on things I like to eat," Mike says. "Everything we make is made from scratch, the way I would do it if I was cooking for my friends."

    They host weekend brunch on Saturday and Sunday until 2 pm with a cinnamon roll skillet, frittatas, avocado toast, and a hash version of the Garbage Plate with home fries, mac salad, onions, diced Zweigle's hot dogs, eggs, and meat hot sauce. There are mimosas — they have a full bar — and they also do a daily happy hour from 3-6 pm with appetizer specials and domestic beers for $3.50.

    Mike's background as a former contractor can be seen in the restaurant's spiffy remodel. The space sits 270, with enough room to host events that include karaoke every Wednesday, live music during brunch, and a ticketed group psychic event where Jennie Marie draws from her TV show days, performing readings and mediumship, with food and drink.

    The restaurant has a wonderful family-oriented atmosphere. Many of their employees are friends of their sons from school or ice hockey, giving the restaurant a comfortable, homey vibe.

    “We try to visit every table — that personal touch is important to us," Jennie Marie says. "We want that hometown feel, get people what they want so they come back."

    openingsburgers
    news/restaurants-bars
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