How to Make Your Favorite Fast Food Burgers at Home
Shutterstock / TheCamdenStreet Design
The anatomy of the perfect burger varies depending on who you ask. Some prefer the taste of a thick- charbroiled burger while others want thin, seared stacked patties — and others just don’t care as long as the burger is smothered with cheese and topped with bacon. Whatever your preference, figuring out how to perfectly balance the meat-to-bun-to-condiments ratio at home takes time and practice.
So how do our favorite fast food restaurants do it day after day, night after night? The cheap, consistent product might be what we are drawn to the most, but after 1 billion served, maybe we’ve grown to appreciate the actual taste of those quick-service burgers. Nostalgia can play an important role in how we taste our food, so whether you just want that taste of something past or you genuinely think that McDonald’s makes the best hamburger in the world, we have the recipes for you.
We have taken the time to break down what gives each of these patties and buns its own unique flavor, and you just have to try these copycat recipes of your favorite fast food burgers that you can easily make at home.
Carl's Jr. Western Bacon Cheeseburger
Carl’s Jr. / Facebook
Carl’s Jr., also known as Hardee’s in some states, has quite the following, with over 32 million Western Bacon Cheeseburgers sold in 2011. Here’s a little trivia for you: Did you know that the WBCB (yes, it has a nickname) comes in three sizes (single, double, and the six-dollar version)?
Carl's Jr. Western Bacon Cheeseburger: Ingredients Roll Call
That barbecue flavor that comes through in the WBCB is a subtle nod to Carl’s Jr.’s roots when it was still named, Carl’s Drive-In Barbeque, which opened in the 1940s in Anaheim, California. The barbecue sauce is important; however, the key to this unique burger is the bacon, cooked crisp and crisscrossed so that every bite contains a mouthful.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.