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Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Fast-food chains have long been trying to prove their food is healthier than their reputation. In , Panera, which has always positioned itself as a healthier quick-service option, decided to ditch artificial ingredients in its dishes. The same year, Taco Bell and Pizza Hut announced they were getting rid of artificial colors and flavors.
And in , Chick-fil-A fulfilled their goal of serving poultry with no antibiotics, after setting the goal back in By more than 6, Burger King outlets could be found in forty countries and all fifty states. 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 Dubbed the "Whopper," this sandwich is overwhelmingly popular; figures show that Burger King sells more than million annually, or nearly 2 million each day.
And with more than 1, different combinations of the eight ingredients, including a vegetarian version, you really can "have it your way.
Preheat a barbecue grill on high. Toast both halves of the bun, face down, in a hot skillet. Set aside. Form the beef into a thin patty slightly larger than the bun.
Lightly salt the hamburger patty and cook it on the barbecue grill for 2 to 3 minutes per side. Build the burger in the following stacking order from the bottom up: bottom bun hamburger patty pickles ketchup onion rings tomatoes lettuce mayonnaise top bun.
Be the first to get Todd's latest hacked recipes, sent to your inbox every week. Burger King may be the Home of the Whopper, but more often than not it looks like they accidentally placed that home on top of the Whopper before handing it over to you.
The Whopper is as 'Murican as it gets. Still, Burger King is popular for a reason, and it's because it does what no other major fast food chain tries to do: Bring the flavors of an all-American backyard cookout to the drive-thru. Forget special sauces, middle buns, smashed patties, or unusual toppings.
The Whopper is as 'Murican as it gets: flame-grilled beef, American cheese, tomato, onion, iceberg lettuce, and dill pickle, a dollop of mayo, a squirt of ketchup, and a sesame seed bun. There is absolutely nothing novel about the Whopper, and that's what makes it so comforting a flavor to so many people. Sounds like the ingredients of a great sandwich to me, so I decided to recreate it, upgrading the ingredients and the technique every step along the way while still making sure that my sandwich stayed true to the spirit of the original,.
To get a good idea of what's in between the buns, I ordered Whoppers in a few different configurations: with and without cheese and with and without ketchup and mayo. I took one of the condiment- and cheese-free whoppers and fully deconstructed it so I could get a look at the ingredients. Upgrading them one by one seemed like the right way to go.
A Burger King Whopper patty starts out as a four-ounce disk of frozen ground beef that gets placed on a tank tread-like conveyer belt, which carries it through a cooking device that flame-broils it on one side. This sizing is important: It was originally conceived as a way to one-up McDonalds' popular Big Mac sandwich with the promise of more meat, which in turn inspired McDonald's to retaliate with the Quarter Pounder. Pepper rivalry, except way less inspired and a little bit more beefy.
I say "a little bit" because quite honestly, the meat in a Whopper sandwich may as well be named "Generic Textured Animal Protein A.
Because the meat in a Whopper patty is so tightly packed and cooked very well done, the beef exudes protein-rich juices onto its surface that then dry up like this:. This is a close up photo of a Whopper patty straight from the takeout window. If it looks like the surface is covered in little deflated bags of coagulated meat protein, that's because that's exactly what it is. Safe to eat? But we can do better.
It was important for me to start with the same size beef patty if I wanted to keep the overall balance of the sandwich in-line with the original Whopper, but that presented a problem to me. See, with four ounces of beef pressed into a patty slightly larger than a wide seeded bun, you end up with a thickness somewhere between a quarter- and a half-inch.
With a ripping hot flattop or griddle, you can manage to get a nice sear on a patty that size before it completely dries out, but on a grill cooking via radiation and convection? Forget about it. It's impossible to get a good sear on both sides of the patty before it turns into shoe leather taking a bite out of a Burger King patty can confirm this for you. Without a nice dark, lightly singed crust, you don't get much of that signature flame-grilled flavor, but at the same time I don't want my Whopper to be dry.
What's the solution? The trick is to cook the patty almost all the way through on a single side only either a charcoal or gas grill on the highest heat setting will do. That way you invest most of your time in really deeply browning that side and developing its flavor. By the time the first side is well charred, the burger is almost completely cooked.
It only needs a little kiss of flame on the second side to finish it off. Just enough time to melt a slice of cheese super-melty American, please!
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