Burger King Copycat Recipes You Can Make at Home
Hi Friends!
This is a full Burger King copycat menu you can make at home. Whoppers, Royal Chicken sandwiches, fries, sauces, and sides that taste like the real thing but skip seed oils, mystery ingredients, and the post-drive-thru regret. You’ll get easy, restaurant-style recipes that hit the same salty, juicy, crispy notes you crave, just made in your own kitchen with ingredients you recognize.
This is how I make fast food work without overthinking it: Food I Keep Around So I Don’t Have to Think
How These BK Copycats Compare to the OG
These versions are intentionally close in flavor and texture. The burgers are juicy and salty, the chicken stays crisp, the sauces are sweet and tangy in the same way, and the buns still matter. The difference is how you feel after. No grease hangover, no weird aftertaste, no stomach ache.
Craving more comfort food at home? Try my Just like in my McDonald’s copycat menu post, you’re getting restaurant familiar flavors made with real, cleaner ingredients. for easy sides and bites that hit the same salty, crispy energy.
Base Sesame Seed Bun Recipe
Use this with any of the following recipes! (Make long ones for items like the Original Chicken Sandwich!)
Ingredients:
2 ½ cups all-purpose flour (organic, unbleached)
1 tbsp sugar
1 packet active dry yeast
1 tsp salt
1 tbsp butter (melted)
¾ cup warm water
1 egg (for brushing)
2-3 tbsp sesame seeds (optional)
Instructions:
Activate the Yeast: Combine ¾ cup warm water, 1 tbsp sugar, and 1 packet active dry yeast. Let sit 5 minutes until frothy.
Make the Dough: Add 2 ½ cups flour, 1 tsp salt, and 1 tbsp melted butter to the yeast mixture. Mix until a soft dough forms.
Knead: Knead on a floured surface for 5–7 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
Shape the Buns: Preheat oven to 375°F (190°C). Punch down dough, divide into 4–6 portions, shape into buns, and place on a greased baking sheet.
Egg Wash & Topping: Brush buns with beaten egg and sprinkle with 2–3 tbsp sesame seeds if using.
Bake: Bake 15–20 minutes until golden brown.
Cool: Let buns cool before slicing and using for burgers.
Note on Sesame Seeds:
Sesame seeds are high in nickel, so anyone on a low-nickel diet should avoid them and opt for a plain or other suitable bun (like soft white or whole wheat) instead. The sesame seed bun is a signature feature of the classic Whopper, but it's completely optional based on your dietary needs!
Pin this recipe collection to your kitchen board so you always have a cheat day that actually feels clean.
Limited Editions:
Steakhouse Bacon Whopper®
Ingredients:
¼ lb. Beef Patty (ground beef, seasoned with salt and pepper)
2-3 Strips of Crispy Bacon
2 Tomato Slices
Lettuce (shredded or whole leaves)
1-2 Slices of Swiss Cheese
Crispy Fried Onions
A.1. Sauce
Creamy Peppercorn Sauce:
1/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
1-2 tsp freshly cracked black pepper
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
Buns: Toasted sesame seed buns
Instructions:
Cook Beef Patty: Grill or pan-fry the patty for 4–5 minutes per side, seasoning with salt and pepper.
Cook Bacon: Fry bacon until crispy or bake at 400°F for 15–20 minutes.
Make the Sauce: Mix ¼ cup sour cream, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1–2 tsp black pepper, 1 tbsp lemon juice, 1 tbsp olive oil, and salt to taste until smooth.
Toast the Buns: Lightly toast sesame seed buns until golden.
Assemble the Burger: Spread creamy peppercorn sauce on both buns. Layer lettuce, tomato, beef patty, Swiss cheese, a drizzle of A.1. sauce, crispy bacon, and fried onions.
Serve: Enjoy immediately with fries, onion rings, or whatever feels right today.
Jalapeño Cheddar Bites
Ingredients:
Filling:
1 cup shredded whole milk cheddar cheese (or mozzarella)
2 fresh jalapeños, chopped
4 oz full-fat cream cheese
1/4 cup grass-fed butter (melted)
1/2 cup grated Parmesan
1/4 cup green onions (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
Breading:
1/2 cup organic, unbleached flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
1/4 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp black pepper
2 pasture-raised eggs, beaten
1 1/2 cups homemade sourdough breadcrumbs
Coconut oil or grass-fed butter for frying
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Instructions:
In a bowl, combine 1 cup shredded whole milk cheddar cheese, 2 chopped fresh jalapeños, 4 oz full-fat cream cheese, 1/4 cup melted grass-fed butter, 1/2 cup grated Parmesan, 1/4 cup chopped green onions (optional), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
Shape the cheese mixture into small balls or short cylinders using all of the filling.
In one bowl, mix 1/2 cup organic unbleached flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika (optional), 1/4 tsp cayenne pepper (optional), 1/2 tsp salt, and 1/4 tsp black pepper.
Place 2 beaten pasture-raised eggs in a second bowl and 1 1/2 cups homemade sourdough breadcrumbs in a third bowl.
Coat each bite in the seasoned flour, dip into the beaten eggs, then coat fully in the breadcrumbs.
Heat coconut oil or grass-fed butter to 350°F and fry the bites in small batches for 3 to 4 minutes until golden and crispy.
Transfer to paper towels to drain briefly, then serve immediately with ranch or ketchup mixed with honey.
Cheesy Tots
Ingredients:
32 oz shredded potatoes
1 cup organic full-fat cheddar cheese
2 oz cream cheese
2 tablespoons grass-fed butter (melted)
2 tablespoons organic all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder (optional)
Salt and pepper, to taste
1 large egg
1/2 cup panko breadcrumbs
Coconut oil or butter for frying
Instructions:
Shred 32 oz potatoes and press out as much excess moisture as possible.
In a bowl, combine the shredded potatoes with 1 cup organic full-fat cheddar cheese, 2 oz cream cheese, 2 tablespoons melted grass-fed butter, 2 tablespoons organic all-purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder (optional), and salt and pepper, to taste.
Crack in 1 large egg and mix until fully combined and evenly distributed.
Shape the mixture into small tots, pressing firmly so they hold together.
Roll each tot in 1/2 cup panko breadcrumbs until fully coated.
Heat coconut oil or butter in a pan over medium heat.
Fry the tots in batches for 2 to 3 minutes per side until golden and crispy.
Transfer to a paper towel briefly, then serve immediately with your favorite dip.
Churro Fries
Ingredients:
For the Fries:
1 cup organic all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon cinnamon
3/4 cup warm water
1 tablespoon honey or cane sugar
1 tablespoon butter (melted)
Coconut oil (for frying)
For the Cinnamon-Sugar Coating:
1/2 cup granulated sugar
1 tablespoon cinnamon
Instructions:
In a bowl, whisk together 1 cup organic all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon cinnamon.
In a separate bowl, combine 3/4 cup warm water, 1 tablespoon honey or cane sugar, and 1 tablespoon melted butter.
Gradually mix the wet ingredients into the dry ingredients until a smooth, slightly sticky dough forms.
Heat coconut oil in a pot over medium-high heat to 350°F.
Pipe the dough into thin strips, about 3 to 4 inches long, directly into the hot oil and fry in batches.
Fry for 2 to 3 minutes until golden and crispy, flipping halfway through, then remove and drain on paper towels.
In a small bowl, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon.
Toss the hot churro fries in the cinnamon-sugar mixture until fully coated.
Flame Grilled Burgers (Or Not!)
Burger King is known for flame-grilled patties, so if you've got a grill, break it out! Otherwise, just cook them however you normally would, it just won't be AS authentic, but still delish!
Whopper
Ingredients:
For the Patty:
1/4 lb grass-fed beef patty
Salt (to taste)
Butter (for cooking)
For the Bun:
1 burger bun
Toppings:
1-2 slices of tomato
2-3 leaves of romaine lettuce
Greek yogurt (as a mayo substitute, my personal preference, feel free to use mayo in any recipe it would normally appear)
Ketchup
Pickles (sliced)
Sliced white onions
Instructions:
Heat butter in a skillet over medium heat.
Form 1/4 lb grass-fed beef into a patty, season with salt, to taste, and cook in the butter until it reaches your preferred doneness.
Remove the patty from the skillet and let it rest briefly.
Add 1 burger bun to the same skillet with a little more butter and toast until golden.
Spread Greek yogurt on both halves of the toasted bun.
Place the cooked patty on the bottom bun.
Top with 1 to 2 slices tomato, 2 to 3 romaine lettuce leaves, sliced pickles, and sliced white onions.
Drizzle ketchup, to taste, over the toppings.
Close with the top bun and serve immediately.
For Double or Triple Whoppers:
Stack additional patties with the same toppings, adjusting as needed.
For Junior Whopper and Double Whopper:
Use smaller buns and one or two 2 oz patties for kid-friendly versions.
Bacon King
Ingredients:
2 all-beef patties
2 slices American cheese
4 strips of bacon
1 sesame seed hamburger bun (top and bottom)
2 tbsp ketchup
1 tbsp Greek yogurt
1 tbsp pickles (optional)
Directions:
Cook 2 all-beef patties on a grill or stovetop, seasoning both sides with salt and pepper, to taste, and cook to medium.
While the patties cook, crisp 4 strips of bacon in a skillet or oven until fully crunchy.
Lightly toast 1 sesame seed hamburger bun (top and bottom) in a skillet until golden.
Spread 2 tablespoons ketchup on both bun halves and add 1 tablespoon Greek yogurt to the bottom bun.
Place the first beef patty on the bottom bun and top with 1 slice American cheese.
Add the second beef patty and top with the remaining 1 slice American cheese.
Layer the crispy bacon over the second patty and add 1 tablespoon sliced pickles (optional).
Close with the top bun and serve immediately.
BBQ Bacon Whopper Jr.
Ingredients:
1 all-beef patty
1 slice of American cheese
2 strips of bacon
1 sesame seed hamburger bun
2 tbsp BBQ sauce
2 pickle slices
Lettuce
Directions:
Cook 1 all-beef patty on a grill or stovetop, seasoning with salt and pepper, to taste, until cooked through.
Crisp 2 strips of bacon in a skillet or oven until fully cooked.
Toast 1 sesame seed hamburger bun (top and bottom) until golden brown.
Spread 2 tablespoons BBQ sauce on the bottom bun.
Place the cooked beef patty on the bottom bun and top with 1 slice American cheese and lettuce, to taste.
Layer the crispy bacon over the lettuce.
Add 2 pickle slices on top.
Close with the top bun and serve immediately.
Rodeo Burger
Ingredients:
1 all-beef patty
1 slice of American cheese
2 onion rings
2 tbsp BBQ sauce
1 sesame seed hamburger bun
Directions:
Cook 1 all-beef patty, seasoning with salt and pepper, to taste, until done.
Fry 2 onion rings until golden and crispy or heat if using pre-made.
Lightly toast 1 sesame seed hamburger bun (top and bottom) until warm and golden.
Spread 2 tablespoons BBQ sauce on the bottom bun.
Place the cooked beef patty on the bottom bun and top with 1 slice American cheese.
Add the 2 onion rings on top of the cheese.
Close with the top bun and serve immediately.
Hamburger
Ingredients:
1 all-beef patty
1 sesame seed hamburger bun
Ketchup and mustard
Pickles (optional)
Directions:
Grill or pan-fry the beef patty, seasoning with salt and pepper.
Toast the sesame seed bun until lightly golden.
Spread ketchup and mustard on the bottom bun.
Place the beef patty on the bottom bun.
Add pickles (optional).
Top with the other half of the bun and serve!
Cheeseburger: Add cheese.
Double Cheeseburger: 2 all-beef patties
Add an extra patty and cheese
Bacon Cheeseburger: Add Bacon
Bacon Double Cheeseburger: 2 all-beef patties
Add an extra patty
Chicken and Fish Items
Original Chicken Sandwich
Ingredients:
Chicken & Marinade:
2 chicken breasts, sliced in half lengthwise
1 cup buttermilk (or ¾ cup milk + 1 tbsp vinegar)
1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder
Breading:
1 cup flour
½ cup plain breadcrumbs
½ tsp each: salt, garlic powder, onion powder
Optional: ½ tsp paprika
Sauce:
3 tbsp full-fat sour cream or Greek yogurt
½ tsp lemon juice
½ tsp Dijon mustard
Salt + pepper to taste
Other:
2 sesame seed sandwich buns (long style)
Shredded iceberg lettuce
Coconut oil for frying
Instructions
In a bowl, mix 1 cup buttermilk with 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder, then add 2 chicken breasts, sliced lengthwise, and marinate for at least 20 minutes.
In a separate bowl, combine 1 cup flour, 1/2 cup plain breadcrumbs, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika (optional).
Dredge each marinated chicken piece thoroughly in the breading mixture until fully coated.
Heat coconut oil in a pan to a depth of 1/4 to 1/2 inch and fry the chicken for 3 to 4 minutes per side until golden and cooked through, then drain on paper towels.
In a small bowl, mix 3 tbsp full-fat sour cream or Greek yogurt, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, and salt and pepper, to taste, until smooth.
Lightly toast 2 sesame seed sandwich buns (long style) cut-side down in a pan until warm and golden.
Spread the sauce on both bun halves, layer with shredded iceberg lettuce, add the fried chicken, close the buns, and serve hot.
Royal Crispy Chicken
Ingredients:
Chicken:
1 chicken breast (pounded to ½")
½ cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp white pepper
½ tsp smoked paprika
Breading:
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
Pinch of salt
Frying:
Refined coconut oil
Sauce:
2 tbsp sour cream
2 tbsp Greek yogurt
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
½ tsp white vinegar
Pinch of sugar + salt to taste
Toppings:
1 toasted potato bun
Shredded iceberg lettuce
2 tomato slices
Instructions
In a bowl, mix 1/2 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp white pepper, and 1/2 tsp smoked paprika, then add 1 chicken breast, pounded to 1/2 inch, and marinate for at least 2 hours.
In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, and a pinch of salt.
Dredge the marinated chicken fully in the breading mixture, then let it rest for 10 minutes to set the coating.
Heat refined coconut oil to 350°F and fry the chicken for 5 to 6 minutes per side until golden and cooked through.
In a small bowl, mix 2 tbsp sour cream, 2 tbsp Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp white vinegar, and a pinch of sugar and salt, to taste, until smooth.
Toast 1 potato bun until lightly golden.
Spread the sauce on the bun, add shredded iceberg lettuce, place the fried chicken on top, add 2 tomato slices, close with the top bun, and serve immediately.
Fiery Royal Crispy Chicken Sandwich
Ingredients
Chicken & Marinade:
1 chicken breast (pounded flat)
1/2 cup buttermilk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
Breading:
1/2 cup flour
2 tbsp cornstarch
1/4 tsp salt
Splash of ice water (optional for crispier texture)
Fiery Glaze:
1 tbsp Frank’s RedHot
1 tsp gochujang (or sriracha)
1/4 tsp cayenne
1 tbsp honey
1 tbsp butter
1/2 tsp vinegar
Sauce:
1 tbsp sour cream
1/2 tsp ketchup
1/4 tsp Worcestershire
Pinch garlic powder
Salt & pepper
To Assemble:
1 potato bun (toasted)
Lettuce
2 tomato slices
Neutral oil for frying
Instructions
In a bowl, mix 1/2 cup buttermilk, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp salt, then add 1 chicken breast, pounded flat, and marinate for 15 to 30 minutes.
In a small bowl, combine 1 tbsp sour cream, 1/2 tsp ketchup, 1/4 tsp Worcestershire, a pinch garlic powder, and salt and pepper, to taste, then chill until ready to use.
In a pan, heat 1 tbsp Frank’s RedHot, 1 tsp gochujang or sriracha, 1/4 tsp cayenne, 1 tbsp honey, 1 tbsp butter, and 1/2 tsp vinegar until melted and smooth, then set aside warm.
In a shallow bowl, mix 1/2 cup flour, 2 tbsp cornstarch, and 1/4 tsp salt, adding a small splash of ice water (optional) for extra crispness.
Coat the marinated chicken fully in the flour mixture, pressing to adhere.
Heat neutral oil to 350°F and fry the chicken for 4 to 5 minutes per side until golden and cooked through.
Brush or toss the hot chicken with the warm fiery glaze until evenly coated.
Toast 1 potato bun until golden.
Spread the sauce on both sides of the bun, add lettuce, 2 tomato slices, place the glazed chicken on top, close with the top bun, and serve immediately.
Bacon and Swiss Royal Crispy Chicken
Ingredients:
For the chicken:
1 chicken breast (pounded thin)
1/4 cup buttermilk (for marinating)
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1 egg (beaten)
1 tbsp milk
Coconut Oil for frying
For the sauce:
1 tbsp Dijon mustard
1 tsp honey
1 tsp lemon juice
1 tsp ketchup
Toppings:
1 slice Swiss cheese
2 slices crispy bacon (cooked until crispy)
1 potato bun (toasted)
Lettuce + tomato slices
Instructions:
Marinate 1 chicken breast, pounded thin in 1/4 cup buttermilk for at least 15 minutes.
In a bowl, mix 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.
In a separate bowl, whisk 1 beaten egg with 1 tbsp milk.
Dip the marinated chicken into the egg mixture, then dredge fully in the seasoned flour mixture, pressing lightly to coat.
Heat coconut oil to 350°F and fry the chicken for 4 to 5 minutes per side until golden and crispy.
In a small bowl, mix 1 tbsp Dijon mustard, 1 tsp honey, 1 tsp lemon juice, and 1 tsp ketchup.
Toast 1 potato bun until golden.
Spread the sauce on both bun halves, add lettuce, tomato slices, 1 slice Swiss cheese, 2 slices crispy bacon, and the fried chicken, then close with the top bun and serve immediately.
Chicken Jr.
Ingredients:
1 breaded chicken patty (use the same breading method from the Bacon and Swiss Royal)
1 sesame seed bun (toasted)
1 tbsp savory sauce (made with Dijon mustard, honey, and lemon, as above)
Shredded lettuce
Instructions:
Cook the chicken patty: Use the breading and frying method from the Bacon and Swiss Royal recipe for a crispy patty.
Assemble: Toast the sesame seed bun. Spread the savory sauce on the top bun and layer with shredded lettuce. Place the crispy chicken patty in between and close the sandwich.
Royal Crispy Wrap
Ingredients:
1 crispy chicken tender (from the Bacon and Swiss Royal recipe)
1 flour tortilla (6-inch)
1 tsp savory sauce (as made above)
Small handful of chopped lettuce
2–3 tomato slices
Instructions:
Cook the chicken tender: Follow the breading and frying method from the Bacon and Swiss Royal recipe for the chicken tender.
Warm tortilla: Heat the tortilla in a pan for a few seconds to soften.
Assemble: Spread savory sauce down the center of the tortilla, add chicken, lettuce, and tomato. Roll tightly to form the wrap.
Fiery Royal Crispy Wrap
Ingredients:
1 crispy chicken tender (from the Bacon and Swiss Royal recipe)
1 flour tortilla (6-inch)
1 tbsp fiery glaze (combine Frank’s RedHot, gochujang, honey, and butter)
Small handful of chopped lettuce
2–3 tomato slices
Instructions:
Cook chicken tender: Follow the crispy chicken method from the Bacon and Swiss Royal recipe.
Make fiery glaze: In a small pan, mix Frank’s RedHot, gochujang, honey, and butter. Heat on low until smooth and slightly thickened.
Assemble: Warm the tortilla, drizzle fiery glaze inside, add chicken, lettuce, and tomato. Roll tightly into a wrap.
Honey Mustard Royal Crispy Wrap
Ingredients:
1 crispy chicken tender (from the Bacon and Swiss Royal recipe)
1 flour tortilla (6-inch)
1 tbsp honey mustard sauce
A small handful of chopped lettuce
2–3 tomato slices
Instructions:
Cook chicken tenders: Follow the crispy chicken method from the Bacon and Swiss Royal recipe.
Assemble: Warm the tortilla, spread the honey mustard sauce, add chicken, lettuce, and tomato. Roll up tightly.
Chicken Fries
Ingredients:
1 chicken breast, cut into 1/2-inch thick strips
1/2 cup flour
1/4 cup cornstarch
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp salt
1 egg + 1 tbsp milk
Oil for frying
Instructions:
Bread the chicken strips: Mix flour, cornstarch, garlic powder, cayenne, salt, and pepper. In another bowl, beat the egg and milk together. Dip chicken strips into the egg wash, then dredge in the seasoned flour.
Fry the chicken strips: Heat oil to 350°F and fry chicken strips for about 3-4 minutes until golden and crispy. Drain on paper towels.
Serve: Serve the crispy chicken fries with dipping sauce.
Chicken Nuggets
Ingredients:
1/2 chicken breast, finely chopped or ground
1/4 cup flour
1 tbsp cornstarch
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 egg
Coconut Oil for frying
Instructions:
Form the nuggets: Mix ground chicken with flour, cornstarch, garlic powder, onion powder, salt, and pepper. Shape into nugget-sized pieces.
Coat and fry: Dip nuggets into the egg wash, then dredge in flour. Fry in oil at 350°F for about 2–3 minutes, until golden and crispy.
Serve: Serve with your favorite dipping sauce.
Big Fish Sandwich
Ingredients:
For the Fish:
4 Alaskan Pollock fillets
1 cup panko breadcrumbs
½ cup all-purpose flour
2 large eggs
1 tbsp lemon zest
½ tsp garlic powder
½ tsp onion powder
Salt and pepper
Coconut oil for frying
For the Sweet Tartar Sauce:
½ cup plain Greek yogurt
2 tbsp sweet relish
1 tbsp Dijon mustard
1 tbsp honey or cane sugar
1 tsp lemon juice
Salt and pepper
For the Sandwich:
4 toasted potato buns
1 cup shredded iceberg lettuce
Pickles (dill or bread-and-butter)
Instructions:
Pat 4 Alaskan Pollock fillets dry and season lightly with salt and pepper, to taste.
Set up a breading station with 1/2 cup all-purpose flour in one bowl, 2 large eggs, beaten in a second bowl, and 1 cup panko breadcrumbs mixed with 1 tbsp lemon zest, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper in a third bowl.
Coat each fillet in the flour, dip into the eggs, then press firmly into the seasoned panko until fully coated.
Heat coconut oil to 350°F and fry the fillets for 3 to 4 minutes per side until golden and crispy, then drain on paper towels.
In a bowl, mix 1/2 cup plain Greek yogurt, 2 tbsp sweet relish, 1 tbsp Dijon mustard, 1 tbsp honey or cane sugar, 1 tsp lemon juice, and salt and pepper, to taste, until smooth.
Toast 4 potato buns until golden.
Spread the sweet tartar sauce on the bottom buns, add shredded iceberg lettuce, place one crispy fish fillet on each, and top with pickles, to taste.
Close with the top buns and serve hot.
Sides:
French Fries
Ingredients:
4 large russet potatoes
1 quart refined coconut oil
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder (optional for flavor)
Instructions:
Prep Potatoes: Peel and cut the potatoes into 1/4-inch fries. Soak them in cold water with ice for at least 30 minutes to reduce starch and increase crispiness.
Par-Cook: Heat coconut oil to 325°F. Fry the potatoes in small batches for about 3-4 minutes until they soften but aren’t brown yet. Let them cool on a paper towel.
Final Fry: Increase the oil temperature to 375°F. Fry the potatoes again in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels.
Seasoning: While still hot, sprinkle with salt, sugar, and optional garlic powder.
Onion Rings
Ingredients:
2 large onions
1 cup unbleached flour (for coating)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 egg
1 cup whole milk
1 cup fine breadcrumbs (preferably from white bread)
Coconut oil for frying
Instructions:
Slice 2 large onions into 1/4-inch thick rings and separate the rings carefully.
In a bowl, mix 1 cup unbleached flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
In a separate bowl, whisk 1 egg with 1 cup whole milk until smooth.
Dip each onion ring into the flour mixture, then into the egg wash, and coat fully with 1 cup fine breadcrumbs.
Heat coconut oil in a pan over medium-high heat and fry the onion rings for 2 to 3 minutes until golden and crispy.
Remove the onion rings and drain briefly on paper towels, then serve immediately with ketchup or sauce of choice.
Mozzarella Fries
Ingredients:
8 oz mozzarella cheese (block, not shredded)
1/2 cup unbleached flour
1/2 tsp salt
1/4 tsp black pepper
1 egg
1 cup fine breadcrumbs (preferably from white bread)
Coconut oil for frying
Instructions:
Cut 8 oz mozzarella cheese (block) into sticks about 1/4-inch thick.
In one bowl, mix 1/2 cup unbleached flour, 1/2 tsp salt, and 1/4 tsp black pepper.
In a second bowl, whisk 1 egg until smooth.
Place 1 cup fine breadcrumbs in a third bowl.
Dip each mozzarella stick into the flour mixture, then into the egg, and coat fully with the breadcrumbs, pressing gently to adhere.
Heat coconut oil in a pan over medium-high heat and fry the mozzarella sticks in batches for 2 to 3 minutes until golden and crispy.
Remove and drain briefly on paper towels, then serve immediately with marinara or dipping sauce of choice.
Shakes
Classic Oreo® Shake
Ingredients:
2 cups Ice Cream for Bears Vanilla Bean Ice Cream
1 cup whole milk
4-5 Joe’s O’s (from Trader Joe’s, or any simple chocolate cookie)
1/2 tsp vanilla extract (optional)
Whipped cream (optional, made with simple ingredients)
Instructions:
Blend ice cream and milk.
Add crushed cookies and blend until mixed.
Pour into a glass, and top with whipped cream (optional).
Chocolate Oreo® Shake
Ingredients:
2 cups Ice Cream for Bears Chocolate Ice Cream
1 cup whole milk
4-5 Joe’s O’s (or any chocolate cookie)
1 tablespoon unsweetened cocoa powder
Whipped cream (optional)
Instructions:
Blend ice cream, milk, and cocoa powder.
Add crushed cookies and blend again.
Pour into a glass, and top with whipped cream (optional).
Vanilla Shake
Ingredients:
2 cups Ice Cream for Bears Vanilla Bean Ice Cream
1 cup whole milk
1/2 tsp vanilla extract
Whipped cream (optional)
Instructions:
Blend ice cream, milk, and vanilla extract.
Pour into a glass and top with whipped cream (optional).
Chocolate Shake
Ingredients:
2 cups Ice Cream for Bears Chocolate Ice Cream
1 cup whole milk
Whipped cream (optional)
Instructions:
Blend ice cream, milk, and honey/maple syrup.
Pour into a glass, drizzle extra honey or syrup if desired. Top with whipped cream (optional).
Strawberry Shake
Ingredients:
2 cups Ice Cream for Bears Strawberry Ice Cream
1 cup whole milk
1/4 cup fresh or frozen strawberries (mashed)
Whipped cream (optional)
Instructions:
Blend ice cream, milk, and mashed strawberries.
Pour into a glass and top with whipped cream (optional).
Frozen Cherry and Vanilla Shake - Throwback!
Ingredients:
For the Vanilla Shake:
Recipe shown Above
For the Cherry Icee:
1 cup ice cubes
1/2 cup 100% cherry juice (or natural cherry syrup)
1 tbsp lemon juice
2 tbsp simple syrup or cane sugar (optional)
1/2 cup club soda or lemon-lime soda
Instructions:
Vanilla Shake:
Blend vanilla ice cream, milk, vanilla extract, and sugar until smooth. Set aside.
Cherry Icee:
Blend ice cubes, cherry juice, lemon juice, simple syrup, and soda until slushy.
Assemble:
Pour the vanilla shake halfway into a glass.
Top with the cherry Icee mixture, swirling together or keeping them layered.
Frozen Coke and Vanilla Shake - Throwback
Ingredients:
For the Vanilla Shake:
Recipe shown above
For the Coke Icee:
1 cup ice cubes
1 cup Mexican Coca-Cola (uses real cane sugar)
1 tbsp lemon juice
Instructions:
Vanilla Shake:
Blend vanilla ice cream, milk, vanilla extract, and sugar until smooth. Set aside.
Coke Icee:
Blend ice cubes, Coca-Cola, lemon juice, simple syrup, and soda until slushy.
Assemble:
Pour the vanilla shake halfway into a glass.
Top with the Coke Icee mixture, swirling together or keeping them layered.
International Items:
Angry Poutine
Ingredients for Fries:
Use the French Fries recipe above.
Ingredients for Gravy:
1 cup beef broth
1 tablespoon butter
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 cup shredded mozzarella
Instructions:
Gravy: In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux, then slowly pour in the beef broth while whisking. Add Worcestershire sauce, garlic powder, and pepper. Let the gravy simmer for 5 minutes until it thickens.
Assemble: Place your homemade fries on a plate. Pour the hot gravy over them, then sprinkle mozzarella cheese on top.
Italian King
Ingredients:
2 burger buns
1 large chicken breast (breaded and fried like shown earlier)
2 slices of mozzarella cheese
2 slices of tomato
Fresh basil leaves
2 tablespoons marinara sauce
Coconut oil
Instructions:
Cook Chicken: Bread and fry the chicken breast. (You can use seasoned flour, eggs, and breadcrumbs for the coating.) Cook until golden brown and crispy, about 4-5 minutes per side, then place on a paper towel-lined plate.
Assemble: Toast the burger buns and spread marinara sauce on the bottom buns. Place the crispy chicken breast on top, add mozzarella slices, and melt under the broiler for about 2-3 minutes until bubbly. Top with fresh basil and sliced tomato.
Serve hot for a tangy, cheesy, Italian-inspired delight.
Halloumi King
Ingredients:
4 slices of Halloumi cheese
2 burger buns
2 tablespoons butter
1 tablespoon homemade honey mustard shown above
Fresh lettuce
1-2 tomatoes, sliced
Instructions:
Grill Halloumi: Heat a grill pan or skillet over medium heat. Brush the Halloumi with grass-fed butter and cook for 2-3 minutes on each side until golden brown and crispy.
Assemble the Burger: Toast the burger buns until lightly crispy. Spread homemade honey mustard on the buns, and layer with fresh lettuce, tomato slices, and your crispy Halloumi cheese.
Serve immediately for a savory, crispy Halloumi burger that’s just as good (if not better) as the original!
Frequently Asked Questions (FAQs)
1. What is a healthy alternative to Burger King if I’m avoiding seed oils and processed ingredients?
If you're trying to avoid inflammatory oils like soybean or canola (which fast food chains love), the best alternative is to recreate your favorites at home using ingredients like grass-fed butter, avocado oil, and unbleached organic flour. These swaps keep the comfort food taste without wrecking your digestion or skin.
2. Can I make Burger King-style burgers on a low-nickel diet?
Absolutely. Just skip the sesame seeds on the buns and steer clear of canned or processed condiments. Use fresh tomatoes, lettuce, and make your own sauces with safe fats like sour cream, olive oil, and lemon juice. You can also sub in white rice flour or a plain sourdough bun if you're ultra-sensitive.
3. How do I get crispy fries or fried snacks at home without industrial seed oils?
Use grass-fed butter or refined coconut oil for high-heat frying. A countertop air fryer also works well if you’re avoiding frying altogether. Bonus tip: chill your fries or cheese bites before cooking so they crisp up faster and hold their shape.
4. What’s a clean version of Burger King's A.1. Steakhouse Sauce?
Most store-bought versions have corn syrup and preservatives. A cleaner hack? Mix Worcestershire, balsamic vinegar, tomato paste, and garlic powder, then sweeten it with a dash of honey. It gives you that tangy-sweet umami without the weird additives.
5. Is it cheaper to make fast food dupes at home from scratch?
Short answer: yes. Especially if you’re cooking for more than one person. You can stretch quality ingredients like organic flour, pasture-raised eggs, and grass-fed beef across multiple meals. Plus, no tipping required and no mystery meat.
6. What’s the best cheese to use for homemade cheddar jalapeño bites?
Whole milk cheddar gives the most authentic fast food vibe, but mozzarella or Monterey Jack melt beautifully too. Always avoid pre-shredded cheese—it’s coated in anti-caking agents that mess with texture and flavor. Block cheese is the way.
7. How do I keep homemade burger buns soft and fluffy without preservatives?
Let the dough rise fully, and don’t over-bake. Adding a bit of melted butter to the top right out of the oven keeps them moist, and brushing with egg before baking gives that glossy, classic BK look. Wrap them in a clean towel while they cool to keep them pillowy.
8. Are jalapeño cheddar bites freezer-friendly?
Yes! After shaping and breading them, freeze on a baking sheet until solid, then transfer to a freezer bag. When you're ready to eat, fry them straight from frozen or bake at 375°F until crispy. They’re your homemade “snack drawer” savior.
9. What’s a good homemade peppercorn sauce for burgers?
The creamy peppercorn sauce in this post hits all the right notes—sour cream, mustard, lemon juice, and cracked black pepper. You can also add horseradish or minced shallots if you want something bolder. It works great as a dipping sauce too.
10. Can I prep these fast food copycats ahead of time?
Totally. You can mix sauces days in advance, shape burger patties and freeze, or pre-bake buns and store them in an airtight bag for 3-4 days. It’s honestly a meal prep dream if you’re trying to eat clean but still crave flavor.
If you love restaurant-style food at home, don’t miss my Taco Bell copycat menu for another fast-food remake you can make in your own kitchen.
Ready to whip up your own fast food feast without the grease crash? Bookmark this page, grab your Chronically Chic apron, and tag me on Instagram @Chronically_Chic_ when you make one of these!
I wanna see your creations, and hey, if you want even more recipes that won’t ruin your vibe, hit that subscribe for free for the good stuff! Chronically Chic Newsletter.
What’s one fast food favorite you’d love to remake at home, but just haven’t gotten around to yet?
When I feel behind and don’t want to start over, this is what I use to get momentum back: Goal Tracker
