Health The Menu: Burger King
Hi Friends!
Craving some Burger King but don’t want to deal with the greasy aftermath? I get it. So for our next stop in our Try Guys: Eat The Menu-inspired series where I healthify fast food recipes, we’re having it our way! These recipes give you all the crispy, cheesy goodness you’re after, but with ingredients that won’t leave you feeling gross afterward. They’re just as satisfying (if not more), and you can actually feel good about eating them. Let’s make these BK favorites right at home!
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:
Prepare the Dough:
In a bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
Knead the dough for 5-7 minutes on a floured surface until smooth.
Place the dough in a greased bowl, cover with a damp towel, and let it rise for about 1 hour, or until it doubles in size.
Shape the Buns:
Preheat your oven to 375°F (190°C).
Punch the dough down and divide it into 4-6 equal portions, depending on your desired bun size.
Shape the portions into round buns and place them on a greased baking sheet.
Brush each bun with a beaten egg and sprinkle sesame seeds on top (optional).
Bake:
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown.
Let them cool before slicing and using for your Whopper or any other burger.
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!
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 on each side. Season with salt and pepper.
Cook Bacon: Fry bacon until crispy (or bake at 400°F for 15-20 minutes).
Make sauce: Mix sour cream, Dijon, mustard, black pepper, lemon juice, olive oil, and salt.
Assemble Burger:
Toast the buns.
Spread creamy peppercorn sauce on both buns.
Layer lettuce, tomato, beef patty, Swiss cheese, A.1. Sauce, bacon, and crispy onions.
Serve: Enjoy your homemade Steakhouse Bacon Whopper® with your favorite side!
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
Instructions:
Make the Filling: Combine all filling ingredients in a bowl until smooth.
Form the Bites: Shape the cheese mixture into small balls or cylinders.
Prepare Breading: Mix flour, spices, and salt. Dip each bite in the seasoned flour, then in beaten eggs, and coat with breadcrumbs.
Fry the Bites: Heat coconut oil or butter to 350°F. Fry the bites in small batches for 3-4 minutes until golden and crispy. Drain on paper towels.
Serve: Serve immediately with homemade 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:
Prepare Potato Mixture: Shred the potatoes and press out excess moisture.
In a bowl, mix the potatoes, cheddar cheese, cream cheese, garlic powder, onion powder (optional), salt, pepper, and flour.
Add Egg: Crack in the egg and mix everything until well combined.
Shape Tots: Form small tots with your hands, pressing firmly to hold them together.
Coat Tots: Roll the tots in panko breadcrumbs until fully coated.
Fry: Heat coconut oil or butter in a pan over medium heat.
Fry tots in batches for 2-3 minutes on each side until golden and crispy.
Serve: 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:
1. Make the Dough:
Whisk together flour, cornstarch, salt, baking powder, and cinnamon.
In another bowl, combine warm water, honey (or sugar), and melted butter.
Gradually mix the wet and dry ingredients until a smooth dough forms. The dough should be slightly sticky.
2. Shape and Fry:
Heat coconut oil in a pot over medium-high heat to 350°F (175°C).
Pipe the dough into thin strips (about 3-4 inches long) directly into the hot oil. Fry in batches.
Fry for 2-3 minutes until golden and crispy, flipping halfway through. Remove and drain on paper towels.
3. Coat in Cinnamon-Sugar:
Mix sugar and cinnamon in a small bowl.
Toss hot churro fries in the cinnamon-sugar mixture until well 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:
Cook the Patty:
Heat butter in a skillet over medium heat.
Form the beef into a patty, season with salt, and cook to your preferred doneness.
Let the patty rest after cooking.
Toast the Bun:
Toast the bun in the same skillet with a little butter until golden.
Assemble the Burger:
Spread Greek yogurt on both the top and bottom of the bun.
Place the cooked patty on the bottom bun.
Add tomato slices, lettuce, pickles, and onion slices.
Drizzle ketchup on top, if desired.
Close the burger with the top bun.
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 the beef patties on a grill or stovetop, seasoning both sides with salt and pepper. For best results, cook to medium.
While the patties are cooking, crisp up the bacon on a skillet or in the oven until it’s nice and crunchy.
Toast the sesame seed buns lightly on a skillet until golden.
Assemble the burger: spread ketchup on both top and bottom buns. Add yogurt to the bottom bun.
Place the first beef patty on the bottom bun, and add a slice of cheese, followed by the second beef patty and another slice of cheese.
Layer the crispy bacon on top of the second patty, then top with pickles (optional).
Place the top bun on and enjoy!
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 the beef patty on a grill or stovetop until cooked through, seasoning with salt and pepper.
Crisp up the bacon on a skillet or in the oven.
Toast the sesame seed buns until golden brown.
On the bottom bun, add the BBQ sauce.
Place the beef patty on the bottom bun, add the cheese slice, and lettuce, and layer on the bacon.
Add the pickles.
Top with the other half of the bun and serve!
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 the beef patty until done, seasoning with salt and pepper.
Fry the onion rings or use pre-made ones.
Toast the sesame seed bun lightly.
Spread BBQ sauce on the bottom bun.
Place the beef patty on the bottom bun, top with the cheese, and add the onion rings.
Top with the other half of the bun and enjoy!
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
Marinate Chicken: Mix buttermilk + seasonings. Add chicken. Let sit 20+ mins.
Bread Chicken: Combine breading ingredients in a bowl. Dredge each piece well.
Fry: Heat ¼–½ inch oil in a pan. Fry chicken for 3–4 min per side until golden. Drain on paper towels.
Make Sauce: Mix sour cream, lemon juice, mustard, salt, and pepper.
Toast Buns: Lightly toast the insides of buns in a pan.
Assemble: Spread sauce on both buns, layer with lettuce, add chicken, close, 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
Marinate: Mix marinade. Soak chicken in it for 2+ hours.
Bread: Mix dry ingredients. Dredge chicken. Let sit for 10 min.
Fry: Heat coconut oil to 350°F. Fry chicken for 5–6 min per side.
Make Sauce: Mix all sauce ingredients.
Assemble: Toast bun. Add sauce, lettuce, chicken, tomato, and top bun.
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
Marinate Chicken – Mix buttermilk + spices. Add chicken. Marinate 15–30 min.
Make Sauce – Mix all sauce ingredients. Chill.
Make Glaze – Heat all glaze ingredients in a pan until smooth.
Bread Chicken – Coat marinated chicken in flour mix. Add ice water to flour for extra crunch if you want.
Fry Chicken – Fry in 350°F oil for ~4–5 min per side, or until golden + cooked through.
Glaze Chicken – Toss or brush chicken with warm fiery glaze.
Assemble – Spread sauce on both sides of the bun. Add lettuce, tomato, chicken, and top bun.
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 the chicken: Marinate the chicken breast in buttermilk for at least 15 minutes to tenderize and enhance flavor.
Bread the chicken: Combine flour, cornstarch, garlic powder, salt, pepper, and paprika in a bowl. In another bowl, whisk together egg and milk. Dip marinated chicken into the egg wash, then dredge in the seasoned flour mixture, pressing lightly to coat.
Fry the chicken: Heat oil in a pan to 350°F. Fry the chicken for about 4-5 minutes on each side until golden and crispy.
Make the sauce: Mix Dijon mustard, honey, lemon juice, and ketchup.
Assemble: Toast the potato bun. Spread the savory sauce on both halves of the bun. Layer the lettuce, tomato, cheese, crispy bacon, and fried chicken. Close it up and enjoy!
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 (combine Dijon mustard, honey, and lemon juice)
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 honey mustard sauce: Combine Dijon mustard, honey, and lemon juice.
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 Tartare 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:
Prepare the Fish: Pat fillets dry. Set up a breading station: flour, eggs, and panko breadcrumbs.
Coat fillets in flour, dip in eggs, then cover with panko.
Fry in hot oil (350°F) for 3-4 minutes per side until golden and crispy. Drain on paper towels.
Make Sweet Tartar Sauce: Mix yogurt, relish, mustard, honey, lemon juice, salt, and pepper.
Assemble the Sandwich: Toast potato buns. Spread tartare sauce on the bottom bun.
Add shredded lettuce, a crispy fillet, and pickles. Top with the other bun.
Serve & Enjoy: Serve hot and crispy!
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:
Prep the Onions: Slice onions into 1/4-inch thick rings. Separate the rings carefully.
Make the Batter: In a bowl, mix flour, garlic powder, salt, and pepper. In another bowl, whisk the egg and milk together.
Coat the Rings: Dip onion rings in the flour mixture, then the egg wash, and coat with breadcrumbs.
Fry: Heat coconut oil in a pan over medium-high heat. Fry onion rings for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
Serve: Enjoy immediately with a simple ketchup or sauce of your 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:
Prep the Cheese: Cut the mozzarella cheese into sticks (about 1/4-inch thick).
Coat the Cheese: In one bowl, mix flour, salt, and pepper. In another bowl, whisk the egg. In a third bowl, add the breadcrumbs.
Breading: Dip each mozzarella stick first into the flour mixture, then into the egg, and finally coat with breadcrumbs. Press the breadcrumbs firmly to stick.
Fry: Heat coconut oil in a pan to medium-high. Fry mozzarella sticks in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
Serve: Serve immediately with marinara sauce or your choice of dipping sauce.
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!
If you try any of these, I’d love to hear how it goes! What worked, what didn’t, or if you switched things up a bit. Seriously, I want to know how it all turned out for you. Leave a comment or tag me if you share it, I’ll definitely be checking it out. And if you’re into easy, delicious recipes that don’t make you feel awful afterward, you should sign up for my newsletter. It’s free and I promise it’s full of helpful stuff I only share there: Chronically Chic Newsletter. What’s one fast food favorite you’d love to remake at home, but just haven’t gotten around to yet?
