Homemade Burger King-Style Whopper Copycat Recipe

Why You’ll Love This Recipe

• Thin, wide patties deliver that unmistakable flame-broiled char and beefy aroma.
• Classic build order for a familiar bite: cool mayo and lettuce on top, punchy ketchup and pickles under the tomato and onion.
• Fast weeknight timing: 30 minutes, start to finish.
• Flexible cooking: gas grill, charcoal, or home broiler with great results.

Grocery List

• Produce: Iceberg lettuce, 1 small white onion, 2 ripe tomatoes
• Dairy: American cheese slices (optional, for a cheesy variation)
• Pantry: 80/20 ground beef, large sesame seed buns, mayonnaise, ketchup, dill pickle chips, kosher salt, black pepper, neutral oil, Worcestershire sauce (optional), liquid smoke (optional)

Full Ingredients

Flame-Broiled Beef Patties

• 1 lb (454 g) 80/20 ground beef, very cold
• 1 tsp (5 g) kosher salt
• 1/2 tsp (1 g) freshly ground black pepper
• 1 tsp neutral oil, for greasing grill grates or rack

Buns and Classic Whopper-Style Toppings

• 4 large sesame seed hamburger buns (4.5–5 in / 11–13 cm)
• 4 tbsp (60 g) mayonnaise
• 8 tsp (40 g) ketchup
• 20–24 dill pickle chips (5–6 per burger)
• 1 small white onion, sliced into 1/4 in (6 mm) rings and separated
• 2 cups (80 g) shredded iceberg lettuce
• 2 medium ripe tomatoes, sliced into 8 total slices (1/4 in / 6 mm thick)

Optional Flame-Boost (for extra smoky char)

• 1 tsp Worcestershire sauce
• 1/4 tsp liquid smoke
• 1 tsp water
• 1 tsp neutral oil

Step-by-Step Instructions

Step 1: Prep crisp toppings

Slice the white onion into 1/4-inch rings and separate them. Slice the tomatoes into eight even slices. Shred the iceberg lettuce and pat it dry with paper towels so it stays crisp. Keep everything chilled while you cook for maximum contrast against the hot patty.

Step 2: Form extra-wide, thin patties

Divide the cold ground beef into 4 equal portions (about 4 oz / 113 g each). Lightly shape into balls, then press into thin, wide patties about 5 inches across and roughly 1/4 inch thick. Make a shallow 1 1/2-inch dimple in the center of each patty to prevent doming. Season both sides with kosher salt and black pepper just before cooking. If using the optional flame-boost, whisk Worcestershire, liquid smoke, water, and oil; lightly brush both sides.

Step 3: Preheat for direct flame heat

Gas grill: Preheat on high for 10–15 minutes until the grate surface reads 500–550°F (260–290°C). Clean and oil the grates. Charcoal: Light a 3/4 chimney of briquettes, pour into an even layer, and preheat covered until very hot; optionally add a small chunk of hardwood for aroma. Broiler: Position a wire rack over a foil-lined baking sheet, set the oven rack 6 inches from the element, and preheat the broiler on high for 10 minutes; oil the rack.

Step 4: Toast the sesame buns

Toast buns cut-side down directly over the grill or under the broiler until lightly golden, 20–40 seconds. You want a gentle toast—just enough to resist sauces and keep the bun fluffy. Set aside.

Step 5: Flame-broil the patties

Place patties over direct flame or under the broiler. Cook 2–3 minutes until the first side is deeply browned with lacy edges and some char. Flip and cook another 2–3 minutes, or until an instant-read thermometer inserted sideways registers 160°F (71°C). Expect light flare-ups; close the grill lid briefly to control flames and intensify smoky flavor. Avoid pressing the patties—keep the juices inside.

Step 6: Follow the classic build order

Build each burger immediately while the patties are hot: bottom bun, patty, 5–6 dill pickle chips, 2 tsp ketchup, 2–3 white onion rings, 2 tomato slices, 1/2 cup shredded iceberg lettuce, 1 tbsp mayonnaise, top bun. This order balances acidity and crunch under the patty with cool creaminess above.

Step 7: Rest briefly and serve

Let assembled burgers sit 1 minute to settle the stack, then serve hot. The buns will warm slightly from the patty, and the sauces will mingle just enough for that familiar, craveable bite.

Pro Tips

• Shape patties wider than the buns; thin patties shrink as they cook.
• Dimple the center of each patty so it stays flat and bun-to-burger coverage is perfect.
• Keep the beef cold and season right before cooking for a juicier texture.
• Toast buns lightly—too dark dries them out and throws off the soft bite.
• Dry the lettuce and onions; moisture can make the burger slide and soften the bun.

Variations

• Cheese: Add a slice of American cheese to each patty during the last 30 seconds of cooking.
• Plant-Based: Swap in 4 plant-based patties; cook per package directions and build the same way.
• Spicy: Add sliced jalapeños and a swipe of spicy mayo in place of some of the regular mayo.

Storage & Make-Ahead

Form patties up to 24 hours ahead; wrap and refrigerate. Slice vegetables up to 24 hours ahead and keep chilled in airtight containers with paper towels (separate onions from tomatoes to avoid aroma transfer). Toast buns just before serving. Cooked patties keep 3 days refrigerated; reheat gently in a covered skillet over medium-low heat with a teaspoon of water until warmed through. Fully assembled burgers are best eaten immediately.

Nutrition (per serving)

Approximate per burger: 620 calories; 36 g fat; 40 g carbohydrates; 27 g protein; 3 g fiber; 1000 mg sodium. Values will vary with bun size, condiments, and grilling method.