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Making The Burger King Whopper At Home

The genuine lord of burgers has shown up. Custom made Buns, ideal patties with that smokey singe. This is a definitive custom made burger, for more.


Buns (unique bun recipe in my cookbook) or buy it online :

  • ½ cup (125ml) entire milk
  • ½ cup + 3 tbsp (170ml) water
  • 10g bread machine yeast
  • 1 huge egg
  • 1 huge egg yolk
  • 3 ½ cups (525g) unbleached bread flour, in addition to something else for cleaning
  • ⅓ cup (60g) sugar
  • 4g amylase
  • 2 teaspoons (7g) fine ocean salt
  • 3 ½ tbsp (50g) unsalted mellowed spread
  • Dissolved spread for brushing
  • Sesame seeds, for sprinkling
  • Flakey salt optional

Dill Pickles:

  • 1 english cucumber, cut into adjusts
  • 2 cups (416g) water
  • 1.5 cups (306g) vinegar
  • 2 tablespoons (19g) legitimate salt
  • 3 sound leaves disintegrated
  • Sachet of: 1 tablespoon (9g) peppercorns, 1 tablespoon (10g) mustard seeds, 2 tablespoons (8g) coriander seeds, 1 tablespoon (8g) dill seed
  • 1 tsp (2gr) turmeric zest
  • 1 enormous bundle dill
  • 5 cloves garlic


  • 1 egg yolk
  • 1 tablespoon (23g) dijon mustard
  • 1 teaspoon (5g) sugar
  • 1 clove garlic ground
  • salt to taste
  • Juice of one lemon
  • 1 cup or more (191g) vegetable oil

Zesty Ketchup:

  • 3/4 cup (215g) ketchup
  • 1 tablespoon (8g) allepo powder
  • 1/2 teaspoon(2g) cayenne powder
  • 1 teaspoon (4g) garlic powder
  • 1 teaspoon (5g)Worcestershire sauce


  • 1lb ground meat (454g)
  • 1/2 meat throw
  • 1/2 short rib
  • 4 cuts American cheddar
  • 4 cuts medium cheddar

Instructions :

Buns (unique bun recipe in my cookbook):

  1. Preheat broiler to 375F.
  2. Join water and milk in a little bowl, race in yeast to break up, place in a stand blender bowl alongside the entire endlessly egg yolk; blend on low speed, until consolidated. In a different bowl, blend flour, sugar, salt, and amylase. While your stand blender is running, include your flour combination, ¼ cup at an at once, of your flour has been added.
  3. When it starts to frame an unpleasant batter, permit to massage for 2 minutes or until it starts to turn smooth. Then, at that point, add your margarine, permit to blend until completely consolidated, and massage for 5-10 additional minutes or till your mixture is extremely smooth and starts to pull from the sides of the bowl.
  4. The mixture might be somewhat tacky, which is alright. Fold your mixture into a light ball, and spot in a medium-sized lubed bowl. Cover with saran wrap and ascend for 45 minutes at room temperature. Then, at that point, place in the refrigerator for 90 minutes and up to expedite.
  5. Punch mixture down to degass, eliminate from the bowl, and put on a delicately floured work surface. Separate mixture into 90g pieces (around ten complete pieces), shower two baking sheets with cooking splash, and set out a sheet of material on each. Line each baking sheet with six metal 3.5-inch English biscuit ring molds uniformly dispersed separated.
  6. Fold every one of your bits of batter into showed balls, and spot them in the focal point of each ring mold. Shower the highest points of your mixture with cooking splash, daintily press every one of them with a level lined cup or compartment to get a thick plate. Cover each baking sheet with saran wrap and confirmation for 1 hour at room temperature.
  7. In a little bowl, whisk together one egg and a sprinkle of water for your egg wash and spot in a shower bottle (in the event that you have one). Splash the highest points of your sealed batter with the egg wash, or brush them on the off chance that you don’t have a shower bottle. Sprinkle the tops with sesame seeds alternatively. Prepare in the stove for 14 minutes or until brilliant brown and cooked through
  8. Eliminate from the stove, promptly brush with softened spread, and alternatively top with flakey salt. Cool totally on a wire rack and appreciate.

Dill Pickles:

  1. Place the cucumber adjusts in an enormous one and a half quart container or bigger. In a medium-sized pot, add water, vinegar, salt, and cove leaf.
  2. In a piece of cheesecloth, add peppercorns, mustard seeds, coriander seeds, and dill. Get together the sides, contort it to make a little sack, attach off the top with kitchen twine, and you ought to have a totally encased bundle of flavors. Then, at that point, place your bundle in the fluid alongside the turmeric powder.
  3. Put your pot on the oven over medium-high intensity. When it reaches boiling point, take it off the intensity and pour your hot fluid over the cucumbers. Then, add your dill and garlic. Permit to sit until that comes totally to room temperature and you have pickles. Store in the cooler with a tight cover.


  1. In a medium-sized bowl, add the egg yolk, mustard, sugar, garlic, salt, and lemon juice, whisk together.
  2. While continually whisking, add the oil gradually, beginning drop by drop, and afterward once it begins to emulsify, speed up to a pleasant shower while continually racing until all the vegetable oil has been added. It ought to be essentially thickened and seem to be a velvety mayonnaise. On the off chance that it’s uneven, the combination has broken.
  3. Store in a shut compartment in the refrigerator.

Fiery Ketchup:

  1. Whisk every one of the fixings together in a little bowl until completely joined.


  1. Structure ground meat into 33% pound patty, somewhat more extensive than your buns to represent contracting.
  2. Light up a charcoal barbecue and have one hot side and one virus side; when it is hot, splash with cooking oil and season your patties with salt and pepper. Then, put your patty on the hot side, press a little divot in the focal point of the patty, then, at that point, barbecue that for around two minutes, flip it, season with salt and pepper, barbecue on the opposite side for a few additional minutes, move it to the virus side of the barbecue and rehash with every one of your patties.


  • base bun toasted
  • mayo
  • burger
  • cheddar
  • Burger in a medium-sized bowled
  • cheddar
  • pickles (go about as a boundary for ketchup and hold the bun back from sliding
  • ketchup
  • Julienne crude white onion washed
  • tomatoes, cut and relieved in salt, garlic, and olive oil
  • shaved icy mass
  • Mayo for spreading
  • top toasted bun
  1. Add a liberal spreading of your mayo to the base bun, add one hamburger patty, one cut of American cheddar, one cut of sharp cheddar, liquefy the cheddar with a light or under a grill.
  2. Add your pickles, covering the entire patty, a liberal spot of your fiery ketchup, a good heap of onion, one cut of tomato what’s more, a layer of destroyed lettuce; then, at that point, mayo on the top bun.