1) Preheat barbecue grill--hot fire
2) Toast both halves of the bun, face down, in hot skillet. Set aside.
3) Form beef into thin patty (use hamburger press, or bottoms of 2 butter plates) slightly larger than bun.
4) Lightly salt patty and cook on grill for 2 to 3 min. per side.
5) Build burger in following stacking order from bottom up: bottom bun-patty-pickles-catsup-onion rings-tomatoes- lettuce-mayo-top bun.
Yield: 1 hamburger In 1954, in Miami, FL, James McLamore and David Edgerton built the first Burger King Restaurant. By 1991 more than 6,400 Burger King outlets could be found in fourty countries and all fifty states. That gives this burger giant more than $6 billion in sales each year, making it the 2nd largest fast-food chain. (McDonalds is the largest.) For many, the favorite item on the menu is a flame-broiled hamburger conceived by the partners on a business trip from Orlando to Miami in 1957. Dubbed the "Whopper," this sandwich is overwhelmingly popular; figures show that Burger King sells more that 540 million annually, or nearly 2 million a day. And with more that 1,023 different combinations of the eight-or-so ingredients, including a vegetarian version, you really can "have it your way." From "Top Secret Recipes" by Todd Wilbur
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (855g)|
|Recipe Makes: 1|
|Calories from Fat: 641 (54%)|
|Amt Per Serving||% DV|
|Total Fat 71.3g||95 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 23.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 180.3mg||55 %|
|Sodium 1152.8mg||40 %|
|Potassium 1524.9mg||40 %|
|Total Carbohydrate 89.5g||26 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 79.5g|
|Protein 48.8g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1185
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