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Burger King Big King Reduced-Fat

By Todd Wilbur


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The burger wars are on. Burger King stepped up first with this competitor of the Big Mac. Yes, it has two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun—although everything's arranged a big differently, and there's no middle bun. The beef patties are also bigger than those found on a Big Mac. The other big difference? The Big King weighs in with 12 grams more fat than Mickey D's signature product, for a grand total of 43 grams. Here's a clone that re-creates the "secret" burger spread from scratch and includes super-lean ground beef. Add it all up and you've got a gram-zapping clone that comes in at around one-third the fat of the real thing.

Nutrition Facts
Serving size–1 sandwich
Total servings–4
Calories per serving–562 (Original–660)
Fat per serving–15g (Original–43g)

Source: Top Secret Recipes Lite by Todd Wilbur. 

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Spread
  • 1/4 cup fat-free mayonnaise
  • 2 teaspoons fat-free French dressing
  • 2 teaspoons sweet pickle relish
  • 1 teaspoon white vinegar
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon paprika
_main
  • 1 1/2 pounds super-lean ground beef (7% fat)
  • Pinch salt
  • Pinch ground black pepper
  • 4 sesame seed hamburger buns
  • 1 1/3 cups chopped iceberg lettuce
  • 8 slices fat-free American cheese
  • 1 to 2 slices white onion, separated
  • 8 dill pickle slices
  • Do This
    • Restaurant/Brand
      Burger King
    • Instructions

      1. Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.

      2. Preheat  your barbecue or indoor grill to high heat.

      3. Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.

      4. Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties.

      5. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or facedown on the grill. Watch the buns closely so that they do not burn.

      6. Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.

      7. On the bottom bun, stack a patty, then a slice of American cheese, another patty, and another slice of cheese.

      8. On the second slice of cheese, arrange 2 to 3 separated onion slices (rings), then 2 pickle slices.

      9. Turn the top of the burger over onto the bottom and serve.

      Serves 4.

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