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Burger King BK Stacker King copycat recipe by Todd Wilbur
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Burger King BK Stacker King


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With a simple stack of meat, bacon, cheese, and secret sauce, the original BK Stacker was introduced in 2006 as a product targeted to men. Hungry men. The Stacker came with one, two, three, or four 2-ounce beef patties, and several slices of bacon on top, along with a slathering of the top secret Stacker sauce. Even though the sandwich had developed something of a cult following over the years, it was dropped from the menu in 2012.

Today, the BK Stacker has been revived, but this time as a bigger, badder version with a new name, and beefier beef patties that weigh in at a whopping quarter-pound each. And just like the original, you can stack the patties, but this time up to a max of three because the patties are so darn big. Good luck getting your mouth around a triple with nearly a pound of meat between the buns.

As with the original Stacker, this sandwich’s big secret is the Stacker sauce. Its base is a typical burger spread combo of mayo/ketchup/sweet pickle relish, but this one has a hint of celery flavor and rosemary not found in other burger sauces. To get the celery juice you can grate a stalk of celery on a grater or Microplane then press the pulp through a wire mesh strainer. You’ll get plenty of juice, but you just need a little bit to make your hacked sauce a perfect taste-alike. Just so you know, all other Stacker Sauce hacks I researched leave out the celery juice and rosemary.

The recipe here makes four single hamburgers, but feel free to stack up as many patties as you can handle.

Check out my clones for the WhopperBig KingOnion Rings, the Stuffed Steakhouse Burger, and more from Burger King.  

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Sauce
  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons sweet pickle relish
  • 2 tablespoons ketchup
  • 2 1/2 teaspoons granulated sugar
  • 1/4 teaspoon celery juice (see Tidbits)
  • 1/4 teaspoon white vinegar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • Pinch ground rosemary (see Tidbits)
_main
  • 1 pound ground beef (15% fat)
  • 10 pieces cooked thin bacon, halved
  • Do This
    • Restaurant/Brand
      Burger King
    • Instructions
      1. Make the sauce by combining all the ingredients in a small bowl and whisking gently until homogenous. Be gentle when mixing so that the mayonnaise doesn’t break and stays thick. Cover and chill the sauce until later.

      2. Preheat your grill to high.

      3. On wax paper, form the beef into 4 round 4-ounce patties that are the slightly bigger than the hamburger buns. Lightly salt and pepper the beef patties then grill them for 3 to 4 minutes per side or until done. Just before taking the beef off the grill add a slice of American cheese on top of each patty.

      4. While the beef cooks, toast the faces of the buns in a sauté pan over medium heat.

      5. If building a single, place a beef patty on the face of the bottom bun, then position 5 half slices of bacon on the cheese. Slather the face of the top bun with sauce and stack it on the bacon. If building a double or triple, just stack on more patties with cheese, then 5 half slices of bacon on the top, followed by the top bun with plenty of sauce on it.

      Makes 4 singles.

      Tidbits: Make celery juice by grating a stalk of celery with a grater or microplane over a plate. Scoop up the pulp and press it through a wire mesh strainer to extract the juice.

      If you can’t find ground rosemary, crush dry rosemary with a mortar and pestle or a rolling pin until powdered, or grind it fine in a coffee grinder.
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