When Did Burger King Stop Flame Broiling?

Burger King has not stopped flame-broiling its burgers: the chain still describes flame-grilling as its cooking method. If you’re looking for that smoky, charred flavor at home, this recipe makes flame-broiled-style burgers using a hot grill, seasoned ground beef and a simple sauce.

Ingredients

1 lb (454 g) ground beef, preferably 80% lean
1 tsp (5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
4 hamburger buns, about 2 oz (57 g) each
4 slices (about 3 oz / 85 g) American cheese, optional
4 tsp (20 ml) mayonnaise
4 tsp (20 ml) ketchup
1 cup (100 g) shredded iceberg lettuce
1 medium tomato (about 150 g), cut into 4 slices
12 dill pickle chips (about 30 g)
½ small white onion (about 50 g), thinly sliced
1 tbsp (15 ml) neutral oil, for the grill grates if needed

Instructions

Heat a gas or charcoal grill to high, about 450–500°F (232–260°C). If using charcoal, wait until the coals are glowing and covered with a light ash, then arrange them for direct heat. Clean the grates and lightly oil them with a folded paper towel held in tongs. Keep a cooler, unheated area available in case of flare-ups.
While the grill heats, divide the beef into four equal portions and gently shape each into a patty about ¾ inch (2 cm) thick and slightly wider than the buns. Press a shallow dimple into the center of each patty so it is less likely to dome. Handle the meat lightly; compacting it can make the burgers dense. Season both sides evenly with salt and pepper just before grilling.
Place the patties over direct heat. Grill for about 4–5 minutes on the first side, then flip once and cook another 3–5 minutes. Cooking time varies with grill heat and patty thickness, so use a food thermometer rather than relying on color or timing: the center of every patty must reach 160°F (71°C), the USDA FSIS safe minimum for ground beef. If a flare-up starts, move the burgers to the cooler area until it subsides.
If adding cheese, place one slice on each patty during the final minute and close the grill lid briefly to melt it. Transfer the burgers to a clean plate. Do not put cooked patties back on a plate that held raw meat.
Toast the buns cut-side down over indirect heat for 30–60 seconds, watching closely so they do not burn. Mix the mayonnaise and ketchup in a small bowl. Spread the mixture on the cut sides of the buns, then add lettuce, tomato, a patty, pickles and onion. Serve while hot.

Tips

Choose the right beef: An 80/20 blend gives a juicy burger and enough fat for good browning. Leaner beef works, but it can dry out faster; avoid pressing patties with a spatula, which squeezes out juices.
Make patties evenly: Keep the portions similar in weight and thickness so they cook at roughly the same rate. If shaping ahead, cover and refrigerate them; season just before grilling.
Manage flare-ups: Fat dripping onto flame can cause bursts of fire. Keep a clear indirect-heat zone and move the burgers there temporarily rather than letting flames scorch the outside.
Use a thermometer: Insert it from the side into the center of each patty. Ground beef can look browned before it reaches a safe temperature, and color alone is not a reliable doneness check.

Serving Suggestions

Serve these burgers with oven fries, potato wedges, coleslaw or a green salad. For a familiar fast-food-style plate, offer extra pickles, sliced onion and ketchup at the table, with the toppings arranged separately so everyone can build a burger to taste. The patties are also good without cheese; omit it for a simpler beef-and-sauce version.

Variations

For a sharper flavor, swap the American cheese for cheddar or pepper jack; melt it over the patty in the final minute. Add a teaspoon of prepared mustard to the ketchup-mayonnaise sauce for a tangier spread, or replace the sauce with plain ketchup and mustard. For a smoky note without a grill, cook the patties in a very hot cast-iron skillet, turning on the exhaust fan; they will brown well but will not have the same flame-grilled flavor.

To make a turkey version, use ground turkey and shape the patties gently. Cook each to 165°F (74°C), the USDA FSIS safe minimum for poultry, checking the center with a thermometer. Turkey is leaner, so avoid overcooking and consider adding a little mayonnaise to the mixture for moisture. Do not use the beef cooking temperature for poultry.

Storage and Reheating

Refrigerate cooked patties and toppings separately within 2 hours of cooking; keep the refrigerator at 40°F (4°C) or colder. Cooked beef patties keep for 3–4 days refrigerated. Store buns at room temperature in their package, and keep cut vegetables and sauce in covered containers in the refrigerator.

Reheat patties in a covered skillet over medium-low heat with a teaspoon of water, or in a microwave in short bursts, until the center reaches 165°F (74°C). Reheat only the amount you plan to eat, and assemble with fresh toppings after warming. For longer storage, freeze cooked patties in an airtight freezer-safe container for up to 3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C). Discard burgers left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

When did Burger King stop flame-broiling?
No date applies: Burger King has not stopped flame-broiling its burgers. The chain continues to identify flame-grilling as its burger-cooking method. This home recipe imitates some of that grilled character, but a household grill is not the same commercial cooking equipment.

Is flame-broiling the same as grilling?
Both methods cook food with intense heat, but the equipment and heat source can differ. Burger King uses commercial flame-grilling equipment; at home, a gas or charcoal grill is a practical way to get browned edges and a little char.

Can I cook these burgers indoors?
Yes. Use a heavy skillet or grill pan preheated over medium-high to high heat, and ventilate the kitchen. Cook until each patty reaches 160°F (71°C) at the center. Indoor cooking creates a good sear, though it will not reproduce the same flame-grilled aroma.

Should I press the patties while they cook?
No. Pressing forces juices and rendered fat out of the meat and can cause more flare-ups on a grill. Flip once and let the heat do the work.

Can I prepare the patties in advance?
Yes. Shape them, cover them, and refrigerate for up to 24 hours. Keep raw ground beef separate from ready-to-eat ingredients, and wash hands, utensils and surfaces after handling it. Season shortly before grilling for the best texture.

Can I use frozen patties?
Yes, if the package instructions allow grilling. They may take longer than fresh patties, so check the center of each one with a thermometer and cook ground beef to 160°F (71°C). Avoid thawing raw patties on the counter; thaw them in the refrigerator instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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