Making The Burger King Whopper Meal At Home | But Better

oh yes, the

burger

combo and they call this the

king

, we will see who deserves the crown, we do it again with another Burger King Whopper that we have made before this one, on the other hand, it is the Texas

whopper

which, by the way, is not available everywhere it's available in Texas which is where we are why am I dressed today oh maybe a little too much skin there because I just got back from photographing my cookbook yeah the second one has to look good this book is completely different. Probably one of the hardest things I've ever had to extrapolate in my entire life, to be honest, thank you so much for all the support and love for the previous book, number one New York Times bestseller on multiple occasions, which is a craziness.

I, uh, and it wouldn't be like this without you, so thank you for that. I'm sure people are already thin

king

about another book, yeah I want to top the last book, wait, not like that, you know what I mean, so with all that being said, do this, why does it say breakfast? It's like Burger King breakfast. I guess we have to do the three point test, so outside this is so difficult. You have this nice kind of wood paneling, but then the prison brick, if it was more like. I would give this wood panel maybe a seven out of ten because it looks really nice, but look, there's the jail cell, the building, I give the menu a 3 out of ten, a five out of 10.

Why Is that aspect necessary? There's another set of bars there, thank you very much, I appreciate it, service, you know the guy wasn't going to have a bad day. I'll give it a 10 out of 10. He did his thing, here we go. Ok so we got the Goliath butt of a

burger

for a fast food place, shout out to BK, all I try are pickled jalapenos and pickles, which taste good. I might take another bite, maybe it had extra jalapeño in there, whatever, just for the texture of this, I'm fine. evaluation like the last Whopper we tried but they added like two ingredients and made it really big so you can take more time eating something mediocre awesome fries let's do another sound check workmanship not bad best of this. food is how cool these ketchup packets look, we can do

better

, you know, it's funny, Whopper food is supposed to be iconic, this is a Whopper food, but it's mostly just a shitfest, so Let's do it right starting with our fries, take it.

There's no way to escape having fries in the freezer as part of the preparation. Well, a great french fry just can't achieve that world-class crispy texture without it, based on my study, I will say it's actually a version of my McDonald's french fries, which I don't have. posted and I refuse to give away all the details because I eliminated a couple of steps so let's hope this works correctly now first you're going to start with about a seven quart pot filled with water you're going to add a tablespoon or 15 grams of kosher salt and a tablespoon and a half or 20 grams of distilled white vinegar, bring it to a boil over medium high heat and then get three to four russet potatoes, peel them and cut them into sticks, call me a cheater, but this frat cutter is amazing and highly recommended, but it's also not necessary, you can always use a knife, boom, boom, see a faster one, that's it, if you want to be a frying machine, then you buy, gee, get a frying machine, but anyway, the chips in the water boiling, let them cook for about five minutes. or until barely cooked, remove from water and let dry completely, then freeze those cheat layered bad boys.

Trace until solid, we will fry them later in another modified version of the hamburger buns from my cookbook in a small container. You will need half a cup or 125 milliliters of water and half a cup or 125 milliliters of whole milk. Combine those two heats at around 95 Fahrenheit and then add two and a half teaspoons or nine grams of instant drink until dissolved, followed by a large teaspoon. whole eggshell not included, you'd be surprised what people will do if I don't explain that to you and a large egg yolk is beaten until smooth and then in the bowl of a good old fashioned mixer, pause, keep calm, friends because I have great news, you don't need to make this in a stand mixer, you just need to replace the butter with equal parts vegetable oil and do it by hand, it won't be exactly the same, but it will still be closer at three and half a cup or 525 grams of bread flour one and three-quarter teaspoons or 9 grams of fine sea salt a third cup is 75 grams of beaten granulated sugar, add the yeast juice and put it in the mixer along with the spiral dough Ting start Stir over medium-low heat and mix until you have a nice smooth dough, which will take about three to five minutes.

You may need to add a splash or more of water if the dough seems a little dry. You know I don't understand the whole need. for 10 to 12 minutes, that shouldn't happen as usual, I suppose for some it does, but anyway that's a lot, at this point you will add four and a half tablespoons or 64 grams of softened unsalted butter, a few tablespoons at a time , until all the butt was added and is fully incorporated in about two minutes and what is left is a delicious, soft, velvety dough. Roll that bad boy up into a rough ball.

Place it in a grease container and cover tightly with plastic wrap to give it some personality that enhances the experience. From the mortal coil it is worth supporting it and raising it to room temperature for an hour and a half or until it doubles in size. Now take out that bad boy's mortal coil divided into six to eight even pieces of around 80 to 100 grams each, it just depends on how big you want your buns, you know, shape each of them into nice balls of thought. Place them evenly spaced on a baking sheet lined with parchment paper and my recommendation would be to do less than eight per baking sheet, this might be too much, you could do all eight, but I'm trying to keep them from touching, okay, they're touching, They get a kind of strange and funny cone shape.

Lightly oil the top and press down to flatten slightly, now just cover it with oiled plastic wrap and let it sit for an hour until it puffs up nicely like this brush. those lightly egg-beaten ones which consist of an egg and a splash of water beaten until smooth and look, you can have that classic BK look without a generous sprinkling of some good raw sesame seeds. Place that bad boy in an oven heated to 375 Fahrenheit. for 17 to 20 minutes or until beautifully golden and puffed like this. I mean, even when I thought it couldn't get any

better

, they got better now just let it cool to room temperature.

Optionally, you can brush them with melted butter if you want. that maximum flexibility and now to our ingredients, the best way to know someone's culinary skill is to make something really simple and this burger is pretty simple despite its glorified name and a couple of additional ingredients, but the only way to maximize the What's simple is to give it the love and care it deserves, for example pickles, we shouldn't outsource both pickled jalapenos and pickled cucumbers, which I guess is what most people would call pickles. They start with four large fresh pickled cucumbers, not pickled cucumbers. but pickling cucumbers make sense, it's literally a type of cucumber, cut them into quarter inch slices and place them in a quart heatproof container.

Do the same with six large jalapenos cut into quarter-inch-thick slices and place them back in a quart of heat. proof container and you can use the same pickling liquid for both first a medium-sized saucepan add two cups or 470 milliliters of distilled white vinegar two and a half cups or 590 milliliters of water one and a half tablespoons or 20 grams of kosher salt and One tablespoon and a half or 22 grams of granulated sugar, place over medium-high heat and as soon as it boils, turn off the heat and evenly distribute the pickling liquid between the jalapenos and cucumbers once both are completely submerged in the pickling liquid.

Add four peeled, lightly crushed whole cloves of garlic and forced dill bricks to your pickled cucumbers, also known as dill pickles, then let them sit at room temperature until they reach room temperature and, as a pro tip, use a paper towel or a plastic wrap to suck the surface of your pickle to keep the contents submerged, you know, Burger King has kind of a weird emphasis on using plain Mayo on their burger, so of course we'll make only the best Mayo, which will be this way first, from a large quart. container that fits a hand mixer add two egg yolks one teaspoon or five grams of light green sugar 2 cloves of grated garlic one tablespoon or 10 grams of lemon juice two and a half tablespoons or 30 grams of water one tablespoon or 16 grams of Dijon mustard, then very gently and carefully pour one and a quarter cups or 295 milliliters of vegetable oil into a hand mixer until it hits the bottom and let the ribs blend while slowly raising the whisk upward, stirring as necessary. necessary while blending until beautifully emulsified into a thick, glossy, undeniably perfect mayonnaise, there's not much left to do here except cook half a pound or 225 grams of good smoked bacon in a 12-inch skillet over medium heat, turning frequently until make it crispy and beautiful, rather than just

making

it straight. a paper towel, it's bacon, it's simple, don't overthink it for your fries, ring a seven quart heavy bottom pot with vegetable oil half full and heat to 375 Fahrenheit and then just fry the fries for approximately two to three minutes or until golden brown.

Golden and crispy, drain your potatoes now transformed into a wire. Accidents using them. Taste generously with salt. Please don't skimp on the salt. There's really no point in a French fry if there isn't enough salt in my opinion. Sorry, just then. Let those bad boys cool a little now, at a time when we've all been waiting for the burger to be assembled. First cut your flawless round, burnished rolls in half, toast those beauties in a buttered skillet over medium heat until a beautiful golden brown color is revealed on both cut sides. generously mayonnaise on both sides toasted I mean, I like a little mayonnaise on this, it's delicious, it's garlicky, it's better than any aioli, then place a 10 to 12 inch skillet over medium-high heat and while it's heat, get two 900 gram pounds. of ground beef that has an absolute maximum of 75 lean, don't be leaner than that appearance you want tasty, then you want fat.

Also, you won't get that nice crust without a good fat ratio and now to be considered 80 lean, divide your beef into three ounce or 85 gram pieces, which will give you between six and seven pieces, roll those bad boys into nice round balls and then once your pan is hot, add one ball to your pan, press down to about a quarter inch thick with a spatula or burger press, lift carefully season a little bit of salt and pepper and brown for about a minute or two then quickly scrape under the lid and season again with salt and pepper then just add a slice of American cheese okay I want the nasty naughty neon stuff and so which makes this a truly American burger and while it goes against everything I love in every way, it has a

home

in two places: a burger or a grilled cheese and that's it, once the cheese melts and the hamburger is ready, it is placed on top of the mayonnaise on the bottom. bun and repeat the Patty process one more time, add that to your burger and now we just stack it, follow up with your cooked bacon, some of your pickles and your pickled jalapeño, a nice light drizzle of mustard on the top bun to give a twist to the plot. for some reason they put them in the pickles, I don't know why and if you want the onions to be really good, soak them in water and rinse them well, that will take some of the bite out of them and make them crispier.

A thick slice of tomato. which, of course, we always salt our tomatoes before eating a sandwich or hamburger. We all know that if you're new here it's a rule, okay. Dad Loves You, a medium-high pile of very thinly sliced ​​iceberg lettuce, although Burger King's photos for For some reason, it looks like they use green leaf lettuce, which is insanely gross, but that's okay, and if you want to talk of Kings, then crown a true king and look, that's a beautiful burger and, frankly, a little big, but oh well, they said Texas.

whopper

and we gave it to him and that's a Whopper, now let's not forget the soda, if you want one I made very simple, then all you have to do is get a nice glass and add four leaves of mint, four leaves of Thai basil in the bottom. the cup, a tablespoon or 16grams of lime juice, lightly metallic and covered with ice, add a cup and a quarter or 290 milliliters of ginger beer, a cup and a half or 120 milliliters of pineapple juice, oh, and a light assault, stir well and garnish with a slice of lime and a nice sprig of Thai basil, which is the refreshment that completes all BK

meal

s, but there is only one way to find out how good all this food is and that is with a taste test.

We're back at Whopper. Food, look, there's no way this burger is ever going to win. I will say that it is commendable, honestly the taste is not there first. See this? This is for the bedroom so it's a dub so when I made these fries this is the problem. I'm working on a McDonald's fries recipe. I can't reveal that recipe yet, so I took a few steps to make this and thought, oh, it should be good raw, it wasn't good. The fries were thawed so I really don't know how. This taste test is going to happen.

I feel like I've screwed myself a little, but let's find out that French fries aren't perfect. They won't be spongy inside, but they lack a little crunch. These are fine, just the drink is a drink. I just made a drink so we can finish the day. You want to put Diet Coke here. Well, this is not an official dub without our taste tester Kendrick, please, the second one, there are many more flavors here. the meat itself, the second one is better, wait, wait, we have to try the fries. You can put it back in a very distinctive Burger King flavor, so give me this other one, wait a minute, you can taste the difference, that it is impossible.

In French, the second one is better in terms of taste, the second ones, let's drink, it doesn't matter, that coke versus a ginger ale, if you want Diet Coke, put the damn Diet Coke, but you know what What do you want, b-roll, thank you foreigner.