Making The Burger King Whopper At Home | But Better

they're called the burger king right yeah we'll see about that [Music] [Applause] [Music] [Applause] [Music] okay so we're making the burger king burger but wait please we have a very important announcement we're gonna be cooking for you more often and we've got yet another event coming up now as of right now we're only going to one place but we're doing more of these but if you live in the dallas texas area we will be at laurel serving a dish if you've ever wanted to eat my food now's the time so what might be there we're going to have a koji cured chicken katsu with a sumatra curry a tomato sambal and a candied garlic chicken skin furikake and we're getting a little a little bit fancier and not too fancy we're going to be in dallas at loro on november 15th from 4 p.m to 8 p.m i'm there signing books the first 100 people to go and order our dish we'll get a free signed copy or you can bring your book i'll sign it i'll be there signing it i'll be running food bringing you food it'll be a great time we're doing more of these so depending on the city that you live in leave a comment let us know where you want us to go to do this and we will see you there okay so like i said they call themselves the burger king and i think let's be honest they're far from it this is there really anyone that sits back and eats a burger king burger and they're like wow this really is the king of burgers if that's the case you need to go to a doctor i don't think it's gonna take much for us to win this one we're gonna go a step further we're gonna take our buns another level everyone's asking for me to change this bun recipe up so we're doing that and much much more so with all that said let's make this shall we i we pulled up to a gas station burger king i just can't bring myself to it i want to make it out of this alive so we're going to go to a different one this is like the fast food strip of houston right here home of the whopper there's one person here pretty sure it's the employee that works here all right here we go i guess okay here are the people all right i'll give them my apologies does burger king have their own waste service organic we're getting here to save the planet welcome back to the three-point rating system where we rate with three points number one how did they do on the appearance well it looks clean it's also boring and i hate that they put the letter home of the whopper so i'll give them a 2.3 star sign out of a billion the menu i can see it from here what is that shaking they were in a boardroom meeting and desperate chicken king chicken king then the ceo's like i don't know how burger king came around but it's almost like there's all these other fast food joints and then burger king was just kind of like i sell the exact same thing we'll give their menu a three out of ten and a half service well we haven't gotten there yet but i can say that it's significantly slower i've mentioned multiple times in mcdonald's whatever we go it's like boom you're in here here's your food and you're basically driving and they throw it at you and it lands in your mouth that's how fast it is we're still in line so service so far not looking good what do i do with this red light is it do i have should i back up you start watching my car i'm like no stop hi uh can i just get two um uh jeez two uh two double whoppers with cheese thank you 50 damn thank you so much all right so we have the bag uh this has already been a long drive through bye we'll see you in the house so we've got it looks like they finally took my advice i really don't like modern art on burger and or fast food bags just call yourself what you are disgusting these are bigger than i expected i don't want to eat that why is it so stinky so we got an extra patty what are these follicles this smells exactly like a cafeteria burger remember when you're in school and you pull up you're like i'll have a burger and then you just get this you get this can i get a smell test on this please tell me what kind of memories come back mustard who the put the lettuce on this this is what it's supposed to be this is egregious not even mcdonald's will go this far i'm sorry i'm like stalling because i don't want to eat this this is really bad if i can't out do this burger i will go work for burger king oh it's fine it's in a better place we've done many burgers on this series so how do we make this one different don't you worry brother i got some things up my sleeve now first up is our buns look i really want to change this up i want to try to make these buns so soft so irresistibly chewy but it's like it came out of a factory much like all the other fast food buns actually literally do so we're gonna use the multipurpose bundo that's in my cookbook as a base and add some fancy science stuff to it but if you don't have my book first off ouch link in the description but i'll tell you it anyway here it is when you look at this recipe it has a tang zong in it so first off toss that out the window we're not gonna be using that in this recipe instead start off with the listed half a cup or 125 milliliters of whole milk and this time half a cup plus three tablespoons or grand total of 170 milliliters of water so this dough is slightly more wet mmm peppa's what dough to that you whisk in two and a half teaspoons or nine grams of specifically bread machine yeast instead of instant yeast bread machine yeast has dough conditioners that'll help soften the dough up whisk it together till dissolved then add that to the bottom of your stand mixer along with one egg and one egg yolk whisked begin mixing that on medium-low speed then in a separate bowl with three and a half cups or 525 grams of bread flour add a third cup or 60 grams of granulated sugar and 4 grams of amylase amylase amylase hold up josh what intarnation is that amylase enzyme is well an enzyme let's use this yet another dough conditioner now that term sounds so weird the point is that it's going to help get you that commercial bread softness the texture that you want and it'll last a little longer by helping convert starches to sugars etc fun fact it's the same stuff that your mouth naturally produces gross anyway whisk that together and add that to your stand mixer while it's running about a quarter cup at a time until all of your flour is added then after mixing for about one to two minutes and you have sort of a smooth dough starting to form at three and a half tablespoons or 50 grams of unsalted softened butter let that incorporate into the dough and allow it to mix and knead on low until completely smooth and pulling from the sides of the bowl about 10 minutes then pull it out give it a few slap and folds on a work surface roll it into a ball and place in a greased bowl so here's what we changed we added more hydration we added dough conditioners we added sugar and we added more butter well it's like we're in a commercial factory or something now it's like i'm just over in the corner clanging and banging on some big old hobart mixers anyway cover that with plastic wrap give it a name worthy of holding the bk whopper title and let that rise for 45 minutes at room temperature then pop it into the fridge for another one and a half hours to slow proof obviously during that time you should prep all of your other ingredients but thanks to movie magic it's done rising break that down into 90 gram pieces which will get you about eight to ten pieces of dough get yourself a baking sheet spray with cooking spray lay down a sheet of parchment and then lay out three and a half inch english muffin ring molds now i actually didn't have any so i made my own with foil it's a wee bit giant key but you know what i think they look pretty good you can call me engineer josh all right i engineer things spray those guys with cooking spray roll your pieces of dough into top balls and then place them right in the center of your ring molds spray their tops with oil then using a flat bottomed cup press them down lightly to form fat discs lightly tent with plastic wrap and proof for one hour at room temperature take the plastic wrap off and to egg wash them mix together one to two eggs with one and a half tablespoons of water and instead of brushing it on this time we're gonna add it to a spray bottle and give all of your pieces of dough a nice even coating you like that method why use a brush then you can just shower them you know sort of like a golden shower uh wait a minute that's going a direction i don't want to just spray them once sprayed sprinkle the sesame seeds and pop into an oven set to 375 fahrenheit for 14 minutes or until a beautifully golden brown evenly colored bun emerges let those cool slightly and carefully remove the ring molds yes it's hot give them a light brushing with melted butter probably would have been smart to take my own vice and give them a nice golden uh spritz with melted butter but hey you live and you learn optionally add some flaky salt and your buns are done let those cool completely and simply marvel at buns that are as soft as a mass manufactured buns but you know with actual flavor i mean look at the way that this squishes i have to look away as to avoid having old-fashioned puss all right during all that waiting time while you're making these buns you should make the other elements of the burger so let's start with dill pickles you best believe we're making our own which is very easy so wipe your little tears papa's here did you drink water today sort of with a big old seedless cucumber cut off the ends and slice into quarter inch thick rounds pop that bad boy into a large one and a half quart jar or larger then in a medium sauce pot add two cups or 416 grams of water one and a half cups or 306 grams of white distilled vinegar 2 tablespoons or 19 grams of kosher salt a bay leaf crushed then in a nice net of cheesecloth add one tablespoon or nine grams of peppercorns one tablespoon or ten grams of mustard seeds two tablespoons or eight grams of coriander seeds and one tablespoon or eight grams of dill seed gather up the sides twist it to make a little sack tie off the top with kitchen twine and you have your sachet or a spice sack if you want to call it that pop that into your pickle liquid along with a small spoonful of turmeric spice bring them to a boil and immediately cut off the heat pour that hot liquid over your cux add in one bunch of dill and three or four cloves of garlic lightly crushed and let that sit until it comes to room temperature then once it's cooled you have pickles wow next up mayo you know burger king seems to really have a thing for mail so we're gonna make our own instead of using something that's been in a packet since 1946 in a medium-sized bowl add one egg yolk one tablespoon or eighteen grams of dijon mustard one teaspoon or five grams of sugar one clove of garlic grated salt to taste and the juice from one whole lemon whisk it together and then while constantly whisking you're gonna slowly add in one cup or 191 grams of vegetable oil using my technique to add it in an even stream but first you'll start drop by drop and then once it begins to emulsify increase that speed to a nice drizzle while constantly whisking until all of your oil is added if it's still not thick enough keep adding oil until it reaches this consistency right here once done place your meal in the fridge until needed one of the weirder elements of this burger is that ketchup is a key ingredient which i've not really been that much of a fan of doing that but you know what we gotta stay true to the bk version to treat my echoing cries in the night caused by this combo here's a spicy ketchup in a small bowl add three quarters of a cup or 215 grams of ketchup half a teaspoon or two grams of cayenne powder 1 tbsp or 8 grams of aleppo powder 1 teaspoon or 4 grams of garlic powder and 1 teaspoon or 5 grams of worcestershire sauce i think i pretty much nailed that pronunciation there whisk that together until thoroughly combined and that is your spicy ketchup of course next we have our vegetables tomato lettuce and onion the iceberg lettuce is self-explanatory but i recommend that you slice it as thinly as possible so you get some nice thin stacks rather than chunky poopy lettuce like burger king for the onyo the same goes except you're gonna slice it against the grain of the onion as thinly as you can to get beautiful sharp moon shaped julienne to calm the aggressiveness of the onion and allow its sweetness to shine pop that into a bowl with a wire rack on top and run water on it for about one to two minutes and then dry it off trust me this seems like a small step but it makes a massive difference in how much nicer the onions are both texturally and flavor-wise take notes bk as for the tomato you know how i feel slice it thin but not too thin about a third of an inch will do nicely and what do we always do season your tomato with kosher salt on both sides this is crucial if you don't season your tomatoes i will not come over and watch batman with you is that what you want now let those sit for a few minutes so the salt can penetrate the tomato now last but not least is our burger patty you can use any store-bought ground beef but i want a proper fat content so i'm going to use three quarters of a pound or 340 grams of boneless chuck roast and three-quarters of a pound or 340 grams of boneless short rib both of which are prime for that good marbling run that through a meat grinder for one pass through and then one more time for a second pass through so you get a finer and more emulsified grind then knead that together and you have a beautiful ground beef side note if you do have a stand mixer please do yourself a favor get this attachment the link is in the description it's not a sponsorship i just love this thing if you're not gonna grind it yourself just get one and a half pounds of 75 lean or fattier already ground beef now form that beef into one third pound patties yup one third wow so naughty mr culinary boy you're not gonna do a quarter pound be sure to make them slightly wider than your buns to account for shrinkage now i feel like burger king always advertise sort of like a charcoal grilled flavor so light up a charcoal grill or any grill for that matter have one hot side and one cold side then once that's hot slap your knee kick a snow globe that thing is hot spray with cooking oil season your patties generously with salt and pepper pop that onto the hot side press the small divot in the center of the patty then grill that for about two minutes or until you get some good color then flip hit it with more salt and pepper and grill on the other side for two to three more minutes move that to the cool side of the grill and repeat with all of your patties it's time homies assembly time get your factory level soft buns split them in half and toast them beautifully on both cut sides in a pan with butter oh good lord look at that and assemble in this exact order bottom bun a generous spreading of your mail i mean this stuff is insanely good and yes i'm a mayo advocate please stay away from me if you hate mayo add your juiciest fresh ground beef patty which have taken the liberty of melting a layer of american cheese on top then add a layer of sharp cheddar melt that bad boy with a torch or under a broiler it's sort of like a nice mix of highs and lows with the cheese here on top of that arrange your pickles to cook the whole patty a generous dollop of your spicy ketchup a decent stack of your thinly sliced washed one slice a layer of your shredded lettuce mail your top bun and then gently and artfully crown your magnificent king this might be one of the most beautiful burgers we've assembled on here that looks like something straight out of a cartoon yes hello is this the krusty krab thank you for picking up sorry to tell you this but you've been absolutely dunked on speaking of dunking on let's taste test this and see if we've truly defeated the whopper will you tell me which one you want you want this you woke up in the morning you're like oh it's lunch time and you said i want this you should be ashamed oh my god how do you think we did we won by a landslide period end of story i'm not even gonna explain it to you welcoming pono his first time oh you gotta you're out of frame buddy oh i read that i'm gonna give you one bite of each and you have to tell me which one you like more number uno are you ready i'm gonna feed it to you is that all right are you are you comfortable with that just don't get in my stash all right that was number one now moving on to numero two i'm gonna hold this oh my god that's that was beautiful quite the hunk of a bite first or second number two my lord uh the second one was just absolutely popped in my mouth props good sir props we won but better episode what is it bikram whopper i hardly know here for you want to know what else is thick stacked and makes you unhinge your jaw like an anaconda to fit it b-roll [Music] our guys and that is it so we made our burger king whopper the home of the whopper right i think the new home of the whopper we're in it we are in the new home of the whopper the only thing that i have to say about this burger and not mine but the burger king version is it's cringe it is cringe that is called burger king i cannot get over that it's something i think about every day maybe not every day but often enough that we've made this video so if you learn something what is my goddamn outro am i okay if you enjoyed this vid oh yeah if you enjoyed this video or learned something leave a like subscribe and i will see you next time and if anyone wants to rewrite me a new outro leave it in the comments and don't make it about being mommy okay [Music] you

Channel: Joshua Weissman

Views: 6,283,165

Keywords: sat bawl pro, joshua weissman, burgers, burger recipe, the best burger, ultimate burger, joshua weissman burger, homemade burger buns, burger bun recipe, best burger bun recipe, soft burger buns, soft bun recipe, commercial soft burger buns, homemade bread, bread recipe, easy bread recipe, burger king, burger king recipe, whopper, burger king whopper, joshua weissman but better, homemade mayo, mayo recipe, how to make mayo, homemade pickles, dill pickle recipe, recipes

Id: NUremX6K_4Y

Length: 15min 20sec (920 seconds)

Published: Sun Nov 14 2021