BURGER KING WHOPPER COPYCAT RECIPE | TOP SECRET RECIPES
In 1954, in Miami, Florida, James McLamore and David Edgerton built the first Burger King Restaurant. By 1991 more than 6,400 Burger King outlets could be found in forty countries and all fifty states. That gives this burger giant more than $6 billion is sales each year, making it the country's second-largest fast food chain. For many, the favorite item on the menu is a flame-broiled hamburger conceived by the partners on a business trip from Orlando to Miami in 1957. Dubbed the "Whopper," this sandwich is overwhelmingly popular; figures show that Burger King sells more than 540 million annually, or nearly 2 million each day. And with more than 1,023 different combinations of the eight ingredients, including a vegetarian version, you really can "have it your way." Try this Burger King Whopper copycat recipe today! Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 15 minutes0S
Prep Time 7 minutes30S
Cook Time 7 minutes30S
Number Of Ingredients 9
Nutrition Facts : Calories 438 calories
BEEF BARBECUE RECIPE: HOW TO MAKE IT
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. —Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 25 minutes
Prep Time 5 minutes
Cook Time 06 hours 20 minutes
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, FatContent 7g fat (0 saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 11g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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Category Buffet, Dinner, Main course, Supper
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Calories 958 calories per serving
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Category Dinner, Main course, Supper
Calories 291 calories per serving
- Heat a frying pan over a medium heat or light the barbecue, and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until charred and hot through to the centre. Avoid moving or turning too often, as they will be more delicate than meat patties. Top with the cheese, if using, for the final minute or so (see tip, below). Toast the buns on the barbecue or in the pan, then spread each with a little chilli jam. Fill with a few lettuce leaves, the patties and some smashed avocado mixed with a squeeze of lime.
BEST BARBECUE RIBS RECIPE | HOW TO COOK RIBS ON THE GRILL ...
Reviews 4.7
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- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
BEETROOT BURGER RECIPE | BBC GOOD FOOD
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Total Time 1 hours 10 minutes
Category Dinner, Main course, Supper
Calories 291 calories per serving
- Heat a frying pan over a medium heat or light the barbecue, and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until charred and hot through to the centre. Avoid moving or turning too often, as they will be more delicate than meat patties. Top with the cheese, if using, for the final minute or so (see tip, below). Toast the buns on the barbecue or in the pan, then spread each with a little chilli jam. Fill with a few lettuce leaves, the patties and some smashed avocado mixed with a squeeze of lime.
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- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
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Total Time 30 minutes
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Divide the minced beef into four equal portions and roll them into balls without pressing them together too much. Squash the balls and gently mould them into four "quarterpound" patties the same size as your burger buns. Chill the patties in the fridge for at least 10 minutes.
Heat a large frying pan or barbecue hotplate and brush it with a little dripping or oil. Cut the buns in half and place them, cut-side down, directly onto the hotplate. Season each patty well with salt and pepper, and place onto the hotplate alongside the buns.
Add a small amount of shaved onion to the raw top of the patty and squish it in. After a minute or so, flip it over. Add a slice of cheese to the cooked top of the patty and then cover it with the top of a bun. Cook the patty for a further minute or two until the cheese is melted. Flip the bun bottom and cover with the cheese and bun-covered patty. Serve with pickles and condiments.
*Adam's tip Cheaper beef minces are higher in fat than the more expensive "premium" minces, which makes them great for hamburgers. While burger experts recommend 30 per cent fat for hamburgers, the 15-20 per cent fat you get in cheap minces is perfectly fine.
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- Cut the red onion into ½-inch thick round slices, keeping the circles of the onion intact. Set aside. Combine the bison, Worcestershire sauce, salt, and pepper a large bowl. Mix gently but thoroughly to combine. Divide the mixture into four even portions, about 8 ounces each. Pat together into a ball (but not too tightly), then press into a patty, about 1-inch thick. Heat a large cast-iron skillet over medium heat. Add 2 tablespoons of butter and swirl to coat the pan. Place the onion slices in the pan and cook for 3 minutes on each side, until golden brown. Remove from the skillet and set aside. Add the remaining 1 tablespoon of butter to the skillet. Place the bison patties in the skillet and sear until golden, about 5 minutes. Flip and cook the other side until the internal temperature of the burger reaches 130 to 135˚ (for medium-rare), 3 to 4 minutes more. If you like cheese on your burgers, add it during the last minute of cooking, then cover to melt. Serve the burgers immediately on toasted buns with seared red onion rings, pickles, and BBQ sauce.
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