Understanding that you are comparing apples to oranges, if you make a "Double Whopper" at home with the least expensive (but still good-quality) meat, your burger will cost $2.31; if you use meat priced at $3.99 per pound, your burger will cost $2.94; and if you use expensive meat at $5.99 per pound, your burger will cost $3.74. Using the last option still resulted in a lower cost than a Double Whopper at Burger King.
You can form the meat into 2 patties, but taste and juiciness will suffer, so we have opted for one. For 2 smaller burgers, start with two 3.4-ounce frozen (unthawed) patties and cook as directed; or use just one 3.4-ounce frozen patty for a single-Whopper equivalent.
- 6.7 ounces (85-15) ground beef, flattened to a 4 1/2-inch patty (or a little larger than the bun)
- 1 hamburger bun (or roll of your choice), split in half horizontally
- 1 tablespoon mayonnaise
- 1 tablespoon ketchup
- 6 to 8 small round pickle slices
- 3 slices tomato
- A few white onion rings
- 1/2 leaf iceberg lettuce
Use your thumb or the back of a spoon to make a well-like indentation in the center of one side of the patty (this will prevent it from puffing up).
Place a large skillet over high heat; when it is quite hot, add the patty and cook until browned, about 4 minutes on the first side and 2 minutes on the second side (for medium-rare), or until done to your liking.
Lay the 2 hamburger bun halves on a work surface. Spread mayonnaise on the cut side of one half and ketchup on the other. Lay the burger on top of the half with the mayonnaise and then add the pickles to taste, tomato slices, onion and lettuce. Top with the remaining bun half and serve immediately.
From cookbook author Sally Sampson.
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at firstname.lastname@example.org.