Make your burger horizontal with the new BBQ Long Burger sandwich.
Long live the long cheeseburger! Ever wish your cheeseburger was more horizontal? Burger King has answered that wish with the brand-new “Extra Long BBQ Cheeseburger,” which is basically two burger patties topped with cheese, onions, and BBQ sauce, and sandwiched between two slices of sesame seed hoagie bread. It’s an extra-long take on the popular Rodeo Cheeseburger item.
“The new savory Extra Long BBQ Cheeseburger is a fun twist on a classic burger,” Eric Hirschhorn, Chief Marketing Officer, North America, Burger King told Market Watch. “Instead of stacking the patties, we’ve placed them side by side and topped them with two summer favorites, crispy onion rings and sweet BBQ sauce.”
A version of this lengthy sandwich has been a staple in certain European countries like Austria and The Netherlands for a few years now, whose version of the hoagie has three patties instead of one. In America, the extra-long cheeseburger will cost you approximately $3.59, and deliver a whopping 590 calories each. Still hungry? This summer, Burger King is offering a mix and match deal where you can buy two premium sandwiches for $5 total.
Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter @JoannaFantozzi
- In a large bowl, combine ground beef with seasonings and mix with a fork or your hands. Do not overwork the meat or your patties will be tough.
- Divide meat into even portions. I shape them first into balls to make sure they’re all the same size. You can also use a kitchen scale for more accuracy. My patties are usually 1/4 or 1/3 lb, but you also want to consider the size of buns you are using.
- Shape into patties by pressing down on the middle and in from the sides to prevent the meat from cracking. Or, have you seen this hack for shaping patties between two tuppeware lids? It’s genius!
- Place shaped patties on a plate or tray lined with wax paper. Grill them right away, or wrap them in plastic wrap and store in the fridge for up to 24 hours.
Where to go for the juiciest and most unique cheeseburgers in the Susquehanna Valley.
Cheeseburgers are a classic comfort food. Whether you like to add toppings or keep it simple--get ready to sink your teeth into our picks for the juiciest and most unique burgers in the Valley.
551 West | 551 W King St, Lancaster, PA 17603 | @551west
If you can handle the heat you’ll definitely want to try the Jalapeno Burger at 551 West. Jalapeno peppers, pepper jack cheese, and buffalo mayonnaise bring the spice in this Fun burger.
Brickyard Tavern | 748 S Albemarle St, York, PA 17403 | @BrickyardTavern
Get ready to enjoy Brickyard Tavern’s classic Cheeseburger. Oozing in cheese and flavor, this cheeseburger is a fan favorite. Need a side? We’ve heard the steak fries are amazing too.
Burger Yum | 400 N 2nd St, Harrisburg, PA 17101 | @burgeryumharrisburg
Looking for a way to enjoy a cheeseburger, but as a vegetarian? Try Burger Yum’s VeggieYum burger! Made with portobello mushrooms and plenty of cheese, you’ll definitely be able to satisfy your burger craving!
Food 101 | 101 Chambersburg St, Gettysburg, PA 17325 | @food101
Doing meatless Mondays? Food 101 Restaurant has got you covered with their Tuna Burger. Seared rare Mahi, romaine, dijon mustard, and more complete this unique take on a classic.
Gin Mill | 324 E Cumberland St, Lebanon, PA 17042 | @lebanonginmill
Beer and a burger? There’s nothing better! Enjoy a cold craft beer and Gin Mill’s Sweetfire Burger which is stacked with lettuce, tomatoes, bacon, onion rings, and more!
Harvey’s Main Street BBQ | 304 E Main St, Mount Joy, PA 17552 | @harveysbbq
Harvey’s is known for its yummy bbq dishes, but did you know their burgers are equally as good? Try a taste of Louisiana with their Cajun Burger that’s topped with Cajun sausage and spicy BBQ sauce.
The Jackson House | 1004 N 6th St, Harrisburg, PA 17102| @JacksonHouse
Famously known for their burgers, The Jackson House, can consider themselves experts in making the perfect cheeseburger. Don’t forget to order their fries seasoned with sea salt!
Lancaster Dip Co. | 33 - 35 N Market St, Lancaster, PA 17603 | @lancasterdispensingcompany
Are you team bleu cheese or ranch? If you’re all for bleu cheese, Lancaster Dip Co has got you covered! Their Bleu Cheese Burger features melted yummy goodness that will satisfy your tastebuds.
The Lucky Penny Burger Co | @luckypennyburgerco
The Lucky Penny Burger Co food truck themes their burgers in a historic fashion. From the ‘Honest Abe’ (a totally customizable burger) to the ‘Gettysburger’--follow their social media accounts to catch them on location.
Max’s Eatery | 38 W King St, Lancaster, PA | @maxseatey
Max’s eatery is known for its twist on American fare. Their Smash Burger is perfectly cooked on a Alfred & Sam’s roll. Thirsty? Pair it with a boozy milkshake for added fun!
The Midtown Tavern | 1101 N 2nd St, Harrisburg, PA 17102 | @themidtowntavern
A burger for breakfast? How about yes! The Midtown Tavern has a Brunch Burger that combines everything yummy about breakfast like toast and eggs while still sticking to the classic burger.
Official BBQ Burgers | 6295 Lyters Ln, Harrisburg, PA 17111 | @officialbbqandburgers
Pair your Angus Burger with tender barbecue baby back ribs at Official BBQ and Burgers. While you’re there, check out one of their craft beers on tap.
Quentin Tavern | 81 W Main St, Quentin, PA 17083 | @quentintavernrestaurant
Quentin Tavern features a cheeseburger that is a meat lovers dream! Their Reuburger combines your average patty with hot corned beef for a burst of flavor. For some crunch, order a side of chips!
Red Rabbit Drive In | 60 Benvenue Rd, Duncannon, PA 17020 | @redrabbitdrivein
Get a blast of the past at Red Rabbit Drive In. They’re mainly known for being home of the Bunny Burger, which is made up of melted cheese, smoked bacon, a secret special sauce, and more!
Rookie’s Craft Burger Bar | 2238 Derry St, Harrisburg, PA 17104| @rookiescraftburger
If you have a hearty appetite, Rookie’s Double Dribble burger puts you to the test! Challenge yourself to finish two half pound patties topped with plenty of cheese and bacon.
Route 66 Restaurant | 45 W Liberty St #2700, Lancaster, PA 17603 | @thisisroute66
Fans rave about how mouth-watering and juicy the cheeseburgers from Route 66 Restaurant are. An order of waffle fries or steak fries serve as perfect complements to a complete meal.
The SteakOut Food Truck | 917 E Market St, York, PA 17403 | @TheSteakOutYork
Who said a cheeseburger can’t be turned into a hoagie? At the Steak Out, you can have your choice of a regular cheeseburger or have fun by switching it to a hoagie.
For a basic burger patty recipe, I add 1 tablespoon of this Burger Seasoning Blend to 1.5 pounds of ground beef. I mix it in and form my patties.
Airtight is important to spices, if they lose their oils and dry out too much and get hard or lose flavor.
If you are watching your sodium, or like it a little hotter, definitely, you can adjust the amounts.
Absolutely, I love having this seasoning on hand, therefore I always make a big batch, especially in the summer when I am grilling a lot.
Of course, just sprinkle it on the frozen patty before cooking.
I love to use this for Cheeseburger Soup, and Lager Bacon Burger or even meatloaf.
Love burgers? Want to impress your friends? Then learn how to make the perfect burger patty. Try this and you will never buy pre-made patties again and it may ruin you for eating burgers at restaurants.
This article is the next instalment in my series of how-tos across a variety of BBQ techniques – if you have any specific techniques you’d like to see leave me a comment and I’ll see what I can do!
Also don’t forget to follow me on instagram for the latest in what I’m cooking.
The Perfect Burger Patty
Last year I had the honour of taking out the Buy West Eat Best award for Best Burger in The West with my gargantuan creation ‘If you got beef then bring the ruckus’. (see it here)
Ever since then I get asked fairly regularly what my “secret” burger patty recipe is, which I’m more than happy to share, but the answer often surprises people.
See, the perfect burger patty should be no more than: quality ground beef, salt and pepper for seasoning.
If you choose your beef properly and treat it correctly it will have more flavour than any ingredient-heavy patty and will have no need for any traditional binders.
The perfect patty starts with meat selection. Pictured above is navel end brisket on the left and chuck on the right.
Brisket and chuck are my two favourite options for burgers. Short rib has always been quite popular and is excellent however I find can be a bit too expensive. There’s no need for expensive prime cuts like porterhouse or scotch fillet you will get far more flavour from these secondary cuts and once minced will be just as tender.
What you are looking for when you purchase your meat is a good fat ratio. The golden rule of burgers is in the vicinity of 70/30 meat/fat to 80/20. Just ensure there is a good amount of visible fat.
In the picture above the chuck is a bit on the lean side, the brisket a bit on the fatty side. Combined they will be spot on.
Storebought mince will never have the right fat ratio and your patties will be dry and fall apart. If you’re concerned about fat then burgers aren’t for you, go eat a chicken breast or something.
Mincing your own beef is honestly life changing. The flavour you get from it makes you realise how messed up supermarket mince is because it is just worlds apart. I can’t stress this enough.
I use the Kenwood MG700 – it powers through meat in no time, is all stainless steel for easy cleaning. If the budget doesn’t allow you can get hand mincers pretty cheap online. Your butcher will also generally be happy to grind some up for you in the shop.
Use a coarse grind for the meat – I use a 10mm plate, the largest option with the Kenwood.
Once you have your mince give it a bit of a mix around with your hands – if you’ve used different cuts you want to make sure they are mixed through. Be careful not to overwork the meat.
Form the mince in to balls. In terms of size I broadly have two types of burger patty: thick ones and thin ones. The thick ones are about 220g, thin around 150g. Once you’ve weighed your meat a few times you will get pretty good at doing it by sight.
On the thickness I use different patties for different applications, thin patties are great for if you feel like a double or want to load up with a variety of toppings. Thick patties are for when you want the beef to really take centre stage. If it’s your first time mincing your own beef go the thick patty.
Press down your balls with your hand (why is BBQ full of so many innuendos!) to form the patty. Again, don’t overwork the meat or it will be too dense. Don’t stress if it it’s not a perfect circle #allburgersarebeautiful
I usually put the patties in the fridge while I get everything else ready – I find having an hour in the fridge in patty form helps them keep their form on the BBQ.
No seasoning yet. Salting too early will cause the muscle proteins to dissolve, resulting in a dense, sausage like patty (Kenji from Serious Eats explores this in great detail in his Food Lab book – well worth the read).
There are a number of great ways to cook your burger – you can smoke them, reverse sear them, sear on a flat plate – but as this is about the perfect burger patty I’m going to use my favourite method: grilled direct over charcoal.
This is my favourite because you it maximises that crunchy exterior formed by the maillard reaction while still extracting the extra flavours that come with charcoal and woodfire based cooking.
Once your BBQ or chosen cook method is hot and ready to go take your patties out of the fridge and season with salt and pepper. I put the lightest smear of oil on the patties just to help the seasoning stick – it’s such a small amount it doesn’t really matter what oil you choose.
Be liberal with your seasoning, especially the pepper, as this is what will form that delicious crust. I don’t generally add much more than salt and pepper as a proper burger should be about letting the meat shine through, however I must say I have been getting into the charcoal based rubs such as Hardcore Carnivore Black, they give a wonderful blackened colour and a tasty crust. If it’s your first time just salt and pepper though!
Put your patties on the grill, flipping once a good crust has formed. Make sure you have a solid scraper/spatula as you need to be confident when sliding it under the patty or else you’ll leave half of it on the grill.
Cook to your desired doneness – I’m a medium guy when it comes to burgers which is around 135-140f (57-60c). Due to the fat content of these burgers if you or your guests prefer well done it’s not a dealbreaker (but if you ever ask for your steak well done get out of my house).
If you opted for the thick patty you may find you need to pop the weber lid on for a touch to help the patty cook through a little faster.
Apply cheese once you’re a couple of degrees off your desired doneness and pop the lid back on to melt.
Once you’ve cooked these a few times you likely won’t need to check internal temperatures, I only do if I’m catering.
From here it’s really up to you what direction you go with building your burger, however if it’s your first time following this sort of method I strongly recommend keeping it simple so you can fully experience the wonder that is house ground beef.
For the perfect patty article I went with a classic cheeseburger, pickles and onion only (white onion is the best!) and special burger sauce* – I went through a massive brioche phase but these days I’ve been getting back in to the trusty white roll.
Once you’ve tried that, start experimenting – I’m in love with kimchi on burgers at the moment so give my Seoul Smash Kimchi Burger a try!
If you’ve got any great burger tips I’d love to hear them!
*special burger sauce: at its most basic a typical burger sauce is mayo & ketchup. This sauce was two parts mayo to one part ketchup, diced pickles and a splash of pickle juice.
How Long to Cook Burgers on the Grill
One of the keys to the perfect burger is knowing how long to cook burgers on the grill. According to this article, you should cook your burger patty to 165 degrees F. This means, you’ll want to pull it off the grill when the burger temperature is around 155 degrees F because the meat will continue to cook while resting. The best way to know when you’re burger is at the perfect temperature is to use a meat thermometer.
Which brings me to my next tip. Let the burger rest for a few minutes before digging in. You want all of the juices to redistribute throughout the burger. If you cut or bite right into it, all of the delicious juice will come pouring out.
You also want to make sure you don’t press down on the burger while it’s cooking. This will cause all of the juices to drip out of the burger into your grill. Not only will your burger be dry, but it will also cause flare-ups on your grill.
The BEST Burger Sauce
This is the BEST burger sauce recipe you’ll ever try! It goes great on burgers, fries and more.
This post contains sponsored links from Sandwich Bros., however all opinions are 100% my own.
Put down the ketchup bottle. It’s time for you to try a new topping on your next burger.
I know. I know. It’s scary to break away from old faithful. After all, most of us grew up on ketchup. We squirt it on fries. Slather it on burgers. Smear it on meatloaf.
But, I’m going to tell you, you need to step away from the ketchup bottle and try this sauce.
It’s life changing. Wait, can a burger sauce really be life changing?
This sauce is a magical concoction of flavors that, when allowed to mellow in the fridge, become one with each other. They blend harmoniously with each other and turn into this luscious sauce.
I use this sauce on everything! Fries become tastier. Meatloaf gets an unexpected flavor boost. Deli sandwiches get a flavor injection like no other. And, burgers…well, they become something you would find on Diners, Drive ins and Dives.
This amazing burger sauce recipe is similar to the secret sauce you find at certain restaurants. I can’t really say if it’s the actual recipe, because, well, their recipe is a secret.
But I can tell you that this burger sauce this BEST burger sauce you will ever try.
And, it goes perfectly when you season your burger with my homemade Burger Seasoning Blend. This is one of the most popular recipes on It Is a Keeper.
We recently tried this sauce on Sandwich Bros Angus Cheeseburgers. These flatbread pocket cheeseburgers can be found in the freezer section of your grocery store.
You simply microwave them for a short time and they’re ready to eat. No cooking. No mess. Just a great tasting sandwich.
They come individually wrapped so you can make as many as you need when you want them. They are perfect for a quick meal or an easy snack.
I love that they are 100% angus beef and are made with real cheese. It really makes a difference in the flavor and quality. Plus, I can feel good about serving them to my family.
I also love that the flatbread has a pocket. It makes it so easy to fill it with all of your favorite toppings — like this amazing burger sauce!
Sandwich Bros. has several different varieties available – including chicken and breakfast sandwiches. Be sure to check out the Sandwich Bros. website for more recipes and ideas. They also have a store finder so you can find them in your area. You can even find coupons and more inspiration on their Facebook, Twitter, Instagram channels.
These are definitely a keeper in my book! And, so is this incredible sauce! It definitely is the BEST burger sauce recipe you’ll ever try!
Skip the drive-thru and satisfy your family&rsquos burger cravings at home with a hearty, stick-to-your-ribs entrée that feels just right for cold weather. Our Cheeseburger Casserole is winter&rsquos answer to summertime&rsquos backyard cookouts: The dish offers everything you love about a cheeseburger that&rsquos fresh off the grill, but you can quickly throw it all together in the comfort of your kitchen, no patty-flipping required. Plus, the casserole is more portable than a platter of burgers, so you can easily ferry it to the basketball team party or deliver it to the sleep-deprived new parents who live down the street. Ground round combined with all the usual suspects (onion, chiles, tomatoes, and Worcestershire sauce) creates a satisfying base, but it&rsquos the finishing layer of crispy tater tots, two types of cheeses, and thick-cut bacon bits that makes our Cheeseburger Casserole the ultimate crowd pleaser. Just don&rsquot count on having leftovers this one is sure to disappear the second it hits the table.
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the sandwich was good, but the sequel with the new maple spread is great.
And that’s right where this clone starts. The hack here for the buttery maple spread is just three ingredients and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.
The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.
Check out more of my Burger King copycat recipes here.
It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.
To make four cloned McGriddles at home you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.
Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.
This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.
Get more of my McDonald's copycat recipes here.
In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m.
Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just 4 ingredients!
One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce so creamy.
Find more of my Wendy's copycat recipes here.
When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full month ahead of schedule.
But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone and cranked out a Popeyes Chicken Sandwich copycat recipe so you can now know how to make the Popeyes fried chicken sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch.
The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it.
To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbits below. If you'd like to kick up your Popeyes
Chicken Sandwich copycat recipe, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes Spicy Mayonnaise.
Watch the video: BURGER KING XL FEAST!! Cheesy BBQ Burgers, Whopper, Chicken Fries, Onion Rings. Mukbang Eating Show (November 2021).