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Homemade Burger King Whopper-Style Cheeseburgers Recipe

Grilled flavor I've taken the flame of classical massive, complete with the exact percentage of the class, beef, and upgraded with the best ingredients, the best layers, and the best technique for the formation of a burger that really is fit for a king.

Cook thin pancakes through the side of the mostly one give a maximum of crust development and browning while still leaves a nice and juicy.

Put shredded lettuce and other toppings under the burger patty sandwich make it more structurally sound by providing a means of juices stable base to get absorbed.

Chopping onions pole to pole gives them a milder, sweeter flavor and prevents them from withdrawing from what you eat a burger.

DIRECTIONS

1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. While grill preheats, divide ground beef into 4 even balls. Press them into thin, even patties about 1/2 inch wider than the diameter of the buns.

3. Season patties generously with salt and pepper and place directly over hot side of the grill. Cover and cook until grill marks appear, about 2 minutes. Rotate patties 90 degrees and continue cooking until well-charred on first side and juices are beginning to bubble up through the top of the patties, about 2 minutes longer.

4. Carefully flip patties and top each with a slice of American cheese. Immediately transfer the patties to the coolest part of the grill. Toast burger buns over direct heat until nicely browned. Transfer buns to a serving platter.

5. Spread 1/2 tablespoon of mayonnaise and 1/2 tablespoon ketchup on each bottom and top bun. Layer lettuce, onions, pickles, and tomato on top of each bottom bun.

6. Return burger patties to the hot side of the grill for 30 seconds to reheat, then place on top of bottom buns. Close sandwiches with top buns and serve immediately.

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