Getty ImagesPeople queue at a Burger King fast food restaurant.Burger King’s new hot dog is a Whopper of a marketing disaster — and a culinary calamity, too. Rolled out with Apple-like hoopla, it’s the worst embarrassment in the name of horizontal meat matter since Anthony Weiner discovered Twitter. It took Burger King QSR, -1.69% 62 years to launch a wiener— enough time, you’d think, to come up with a decent one. But, like most ooze-slathered fast-food products served on buns, Burger King’s feeble ’furters are all about mouth feel for eaters who confuse a tongue bath with taste. The “classic” ($2.49 at 327 W. 42nd St., 310 calories) is a barely half-inch thick, dry, Oscar Mayer-made affair tasting faintly of the beef of which it (supposedly) 100% consists. The “flame-grilled,” moisture-deprived dog’s insipid quality is masked by messy squiggles of mustard, ketchup, liquefied green chili and chopped onions. Scored lengthwise to capture the condiments’ congealed ooze, it poses little threat to street-stand hot dogs. And it’s a joke compared to Papaya King’s juicy, slightly garlicky number ($2.45) that’s a true New York classic. But while Burger King’s pseudo-classic is at least tolerable, the chili/cheese dog ($2.89, 330 calories) is an inedible mutt. The watery chili’s a blur of flavorless beans. “Cheddar” is a shredded, orange-colored abomination that could be easily mistaken for wood chips. Amazingly, Burger King’s doomed dog stampeded competing chains like Checkers into crash programs to crank out their own upstart sausages. Put ’em back in your pants, guys. This story originally appeared at NYPost.com