Whataburger Double Double Cheeseburger Copycat Recipe!

Thanks for stopping by Ballistic BBQ in this video. I'm going to recreate the

double

cheeseburger

from one of ours. Let's start doing two things today. First, I'm deleting the request list that's a mile long. Now I'm making this for a very patient viewer named Johnny C, so here we go, Johnny the Whataburger. Secondly, I wanted to introduce you to the latest in the series of ballistic irons with Craig Quark and this is the 300 ballistic. It's basically a flat griddle cut out of stainless steel for the Weber Spirit 300 series. It's 17 inches long and 12 inches wide so it will work with any gas grill where you can place it on top of the grill and we've had a lot of requests of plates for the gasser, so there are more.

To come, believe me, we're going to make different sizes, so let's take a look at this 3/16 is 16. The steel has a nice backing here, very strong, very strong and it sells for $59.99, it's a deal after having done these things. You couldn't have made it myself for less than that, believe me, let's start making this burger now. I'll be honest with you. I don't really know how much Whataburger Patties cost, but they are quite large in diameter and very very thin, so that's what I'm looking for, rather than an exact weight. I'm measuring the size of the burgers based on the size of the buns I'm using and I want the thickness to be the same because that's what I'm looking for. it's getting the same feeling, the same bite that you would get if you were eating a Whataburger, so I wear a ring every time I make these types of corporate burgers.

I guess I try to make them perfectly round so they look like hamburgers, you buy it however I guess, so I'm just going to put a little bit of meat in here and flatten it until it's pretty thin and if I have to add a little bit more, I'll add a little more. There we go now, this is an 80/20 dirt chuck, so I'm going to make it a little bigger than the buns I'm using just to compensate for the shrinkage, these skis will shrink a little bit. Here we are with petit number two. I'm going to put them in the freezer while I prepare the grill outside.

I don't want to freeze them but I wanted them to cool down a lot. These are very fine burgers. See you in the backyard. True, I have the blister type grill in place and I am using mine Napoleon gas grill. Now Whataburger has one of those fancy rollers that butters the buns and then you put them in a toaster and you get perfect toast which I don't have. one, I don't know anyone who does it, so what am I going to do. First I'm going to toast these buns. I'm going to put a little bit of clarified butter if these buns are down and when I do this I always like to press down. just slightly in the center of the bun because buns tend to cut where they are cut and this way you will get a nice even toast, look like this, that's great, perfect now what makes a burger, what I just made . first they put the top bun down and then they build an upside down hamburger because basically what they do is build it in the paper that they are going to wrap it in.

I'm not going to finish this, but Just to keep it legit and also help me keep track of what I'm doing, I do it like they do, so the first thing I do is put on some mustard and a burger has all kinds of options. Choose between and this seems to be the most traditional or popular, just mustard, so that's what I'm doing. So let us, if you use kind of chopped lettuce, then tomatoes. From everything I've seen, they use three slices, then tickling, then. onions again just a handful of chopped onions okay so this is going to stay there while I cook this burger but again it's going to be a quick cook for the one that's rescued they have some kind of secret seasoning but as far as I know.

I understand it's just some sort of mixture of garlic, salt and pepper, that's what it is, you use a pretty long piece and they go ahead and score the burger and I guess they do that to keep it from hollowing out because it's a very big top. slim. with a little bit of American cheese, okay, let's go ahead and place this carefully, twist to make it sexy on top of the bottom bun, okay, so this is the Whataburger that I made upside down, let's go ahead, throw in a glimpse how it's supposed to be. Look, this looks pretty good in my opinion, I mean a very American

cheeseburger

and from what I've read, this is basically the Texas guy's answer to the in-n-out burger and I can see that I can really see that here.

This is an attempt mmm again, purely American, nothing special. I like that scoring technique. Honestly, I think it's to avoid cutting into that creamy, pickle-like American cheese. I mean, it's pure simplicity, a nice simple bagel with good toast. I love penis burgers, but something about a very thin burger sometimes has that perfect texture and is very juicy, very juicy, it cooks very quickly anyway, guys. Thanks Johnny for the suggestion, it was a fun bake. I mean a simple, simple burger, but again, a new technique. I learned that scrubbing the burger was great. See you in the next video.

I have many things coming. I'm doing some dry aged videos. I made some salami, they won't be. ready for another month but again i will be making some burgers here and there if you are interested in purchasing this ballistic griddle or any of the other products i will have links below in the description box anyway guys ya I will see. you in the next video greetings