Burger King Big King Recipes

COPYCAT BURGER KING WHOPPER

Steps:

• Season ground beef with salt and pepper and form into patties. Butter hamburger buns in and toast in a skillet until lightly browned, and set aside. Heat a grill to medium-high heat. Cook the burger for two to three minutes each side, while cooking add a dash of salt to the burger.
• Build the burger by placing the meat on the bottom bun, then add 3 or 4 dill pickle slices, 3 or 4 onion ring slices, 2 to 3 tomato slices. Then squirt a small amount of ketchup onto the burger, add lettuce, and then spread mayonnaise onto the top bun, and place the top bun onto the burger.

BURGER KING BIG KING

Steps:

• 1. Mix the mayonnaise, dressing, relish, vinegar and sugar together in a small bowl.
• Refrigerate until ready to use.
• 2. Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness.
• Season to taste.
• 3. Toast buns either on the grill or in a toaster oven.
• On bottom bun, place one burger, then one slice of cheese, then another burger, and.
• another slice of cheese.
• • Follow this with 3 onion slices and then 2 pickle slices.
• • Finish with top bun.
• 4. Assemble the finished product in this order:.
• • Spread 2 tablespoons sauce on top bun and then place.

BURGER KING BK BIG FISH COPYCAT

Steps:

• - Beat egg white and milk together until well blended.
• - Combine flour and salt in another bowl. Mix well.
• - Dip the fish into the flour mixture, then the egg mixture, and then bread crumbs. Make sure they all coat the fish completely and evenly.
• - Lightly spray a nonstick baking sheet with olive oil. Place the fish on the baking sheet.
• - Bake in a preheated 450° oven for about 7 minutes (or until the breading is crisp). Flip the fish and bake for another 5 - 7 minutes.
• - Meanwhile, toast the hamburger bun in a preheated skillet.
• - Put the bun bottom on a plate. Top with fish, cheese, lettuce and tartar sauce. Flip the bun top onto the sandwich. And voila, a very yummy meal!
• *BK TARTAR SAUCE - Combine ¼ cup mayonnaise, 2 tablespoons dill pickle relish and 2 teaspoons corn syrup in a bowl. Stir well. This should make about 1/3 cup tartar sauce and can be refrigerated for up to a month in an airtight container.