WE MADE EVERY BURGER KING WHOPPER MELT AND THIS HAPPENED… | SAM THE COOKING GUY



Classic, bacon or spicy? Which of our homemade Burger King Whopper Melts would you choose??There’s just nothing better than crushing an entire lineup of fast food items in one video…

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00:00 Intro
3:29 Cooking Onions
3:50 Making Wavy Bacon
5:21 Continuing Onions
5:39 Making a Sauce
6:23 Weighing out & Forming Burgers
7:35 Cutting Buns
9:03 Bacon Reveal & Seasoning Burger Patties
9:45 Onion Reveal
10:05 Toasting Buns
10:35 Grilling Burger Patties
11:16 Building Burgers
12:58 First Bite
13:43 Outro

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34 Comments

  1. Sam! The new Whoppers SUCK rhinoceros balls! Please make the following Whoppers the way they SHOULD be made: Mexican Street Corn Whopper & Fried Pickle Ranch Whopper. I just tried them on 11/19/24.

  2. Hey, ah, yeah… instead of using a chopstick to get the bacon into the spaces of the rack, why not just invert another rack over the first with the bacon in-between. The rack you used looks like it'll 'nest' with another rack just like it, so inverting one of the other and lining them up to fit together with the bacon between them should achieve about the same effect as fussing around with a chopstick.

  3. When I worked at burger king, we put the bacon on a plastic rack and microwaved in on its side. That's why it was πŸ‘‹ . But that was 20 plus years ago and in Washington St.

  4. If you have another grill rack just place it on top of bacon and push it down that will give you the waves and the bars will heat up and cook the bacon low valleys as well πŸ™„

  5. Yes there was a BK Stacker! 😊 Idk if they still have Stackers but back in 2012 they were very popular and cheap, on the dollar menu lol so a lot were sold, as a matter of fact.

    I worked at Burger King, they have a WEIRD grill lol. Its literally fully covered and on a conveyor belt and cooks VERY fast. So you drop your frozen 100% all beef burger patties down into the grill in between two racks/grill bars or whatever you call the dang thing, (vertically, yes πŸ‘€), that holds them in place, it runs through the grill process over the intense high grill heat and you hear the sizzling like a regular outside grill, then you don't see it again until the conveyor belt spits it out when it's cooked lol. It cooks them SO fast, makes grill marks, smells great and tastes great. Thier burger grill is impressive and ive worked at many restaurants over the past 20+ years and ive never seen a grill like BKs anywhere else. πŸ€·πŸ½β€β™€οΈ I wish I had a grill like that for my house! Lol…
    The Bacon was precooked, we just heated it back up and then all cooked meats go into heated storage trays for each individual meat that are dated and time stamped, usually keep about 4 or 5 pieces of each meat because we dont want them to get old or dried out etc. 😊 Thats what I know. Its been quite a while, since 2012, so Idk if BK has changed anything, tbh, I doubt it lol….that grill is actually bomb. πŸ˜‚

  6. Hey Sam
    Long time watcher here. How about doing a version of the Angus 1/3 pounder burgers McDonald's had back in 2009. They had the Bacon And Onion, the Deluxe, and the Mushroom Swiss. The Mushroom Swiss was my personal favorite. Guaranteed your viewers will be making their own versions after watching it

  7. Thanks Sam and fam – this is now our go-to Saturday lunch every week now since this was published! So damn good that I now buy bulk ground beef, bag it pounds & freeze; chop tons of onions, bag em too and freeze; and double-batch the stacker sauce w/siracha for weeks ahead! You can barely get one "ok" hamburger for $14 anymore yet I can squeeze 3 doubles or six singles out this recipe. <3

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