How does fuddruckers make their burgers

Nobody does it better than you. Customize your burger masterpiece at our legendary toppings bar. Crisp lettuce. Juicy tomatoes. Pickles and onions. Hey, if you want something done right you have to do it yourself. Once they call your name and hand over that juicy masterpiece of a burger, head on over to Fuddruckers legendary market fresh produce bar to truly make that burger yours with fresh sliced tomatoes, hand leafed or shredded lettuce, sliced onions, pickles and more plus all the burger condiments you can imagine.

And if you're already a Fuddruckers fan, you know all about Fudds Cheese Sauce - you just have to try it to know how delicious this is on a burger or as a dipping sauce. Better Buns, Better Burger. Our sesame-topped buns are baked on-site at each of our locations all day long. Not fresh from a truck taste like everyone else. Our chefs have created some great tasting Specialty Burgers and we are sure there something to please everyone. Please note that selection will vary by location. In a world where burgers are dime a dozen, it can be difficult for a burger-focused restaurant chain to differentiate itself in a way that really matters.

For Fuddruckers, the key to standing out from the pack is a commitment to the freshest ingredients possible. And it goes way beyond the toppings bar at each location, which is full of fresh produce. Fuddruckers also bakes their sesame seed buns in-house every day. Of course, for a burger joint, the freshness factor comes down to the meat more than anything else. Fuddruckers boasts that it only uses premium cut beef that is always fresh and never frozen.

And to prove that, for a long time the restaurants used to feature big glass windows that allowed customers to peer into the kitchen and watch butchers freshly trim and grind beef into burger patties via The New York Times.

You won't find that in Fuddruckers restaurants these days — perhaps squeamishness got the best of many diners — but the chain's dedication to fresh quality food remains. Fuddruckers strives to serve up the best burgers you've ever had, and they've come up with a pretty clever way to do it — by letting customers themselves " be the maker " of their own burger. After cooking up your burger exactly to your liking, Fuddruckers sends hungry diners to a toppings bar to load up on all the veggies, condiments, and cheese sauce that their heart desires.

Basically, you can customize the burger of your dreams at Fuddruckers. Of course, if your dream burger is one you don't want to have to think that hard about, Fuddruckers also offers a range of specialty burger creations to choose from. You can try out fully made orders like the Bourbon Burger, loaded with special sauce, bleu cheese, and caramelized onions, or the Southwest Burger, which is topped with bacon, pepper jack cheese, and guacamole.

Furthermore, regional Fuddrucker franchises may also offer up their own unique burgers that you can't get anywhere else. Sometimes when a burger craving strikes, it takes a whole lot of beef to hit the spot, and so Fuddruckers is here to help make it happen. Make it a double and you could wind up with over a pound of meat to chow down on, if you're up for the challenge.

And if you're up for something even bigger, Fuddruckers has you covered, too. Just keep an eye out for their occasional burger challenges.

Is it worth it? That's up to you, your stomach capacity, and maybe your doctor to decide. If you miss your chance in February, the chain also offers the same massive burger and fries challenge on National Cheeseburger Day in September. Rest assured that you're going to get a tasty burger on a freshly baked bun and all the topping combinations you can imagine when you go to Fuddruckers. But you're not gonna get fries with that.

That's because the chain doesn't serve traditional french fries at its restaurants. But, if you're missing what's normally a classic burger accompaniment, don't worry, as you can still get a starchy side to go with your burger.

Instead, Fuddruckers offers thick-cut potato wedges on their menu, which get you pretty close to thick-cut steak fries, but arguably better. These wedges are crispy on the outside, soft on the inside, and they're even better when dipped in Fuddruckers cheese sauce. For potato lovers looking for a trendier and somewhat healthier alternative, there are also sweet potato fries on the menu. And if potatoes aren't your thing at all, you can always go for Fuddruckers onion rings, which Serious Eats says are even better than the wedges.

The truth is that you won't be able to get french fries at Fuddruckers though you can get pretty close , but you can definitely get cheese sauce. And honestly, that just might be enough to console you if you're still really upset about the french fries thing. The restaurant serves up an unlimited amount of its original, signature cheddar cheese sauce at its toppings bar, and you should definitely take advantage. It's good on burgers, it's good on potato wedges If you haven't tried the cheese sauce, the word on the street is that you're seriously missing out.

People seriously rave about this stuff. One Reddit user called it "killer. Serious Eats even goes so far as to call the cheese sauce a fundamental part of the Fuddruckers experience. And if that's not enough to convince you, this cheese sauce is so beloved it even has its own Twitter fan account. Fuddruckers promises exceptional quality beef that tastes great and is cooked to perfection. But they also know that the "World's Greatest Hamburgers" might need to be made with something more exciting than regular old beef, and we're not just talking about turkey burgers although Fuddruckers has those , too, if you're interested.

More amazing Cheesecake Factory copycat recipes here. Hope your crew is hungry because this recipe makes four Mexican Pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato, and chopped green onion.

Slice it like a pizza and serve it with a smile. Prepare to blow your diners away with this Taco Bell Mexican pizza recipe if they're at all familiar with the real thing. Make some Diablo , hot , or mild sauce for that authentic Taco Bell experience. They're the world's most famous French fries, responsible for one-third of all U. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's.

One-quarter of all meals served today in American restaurants come with fries; a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside.

This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary.

If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color. Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat. One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken.

I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done. Menu Description : "Fresh vegetables, beans and pasta in a light tomato broth—a vegetarian classic.

Canned vegetable broth found in the soup aisle of most markets works as a base here in this secret formula that bursts with flavor as a purely vegetarian dish. Check out my other Olive Garden copycat recipes here. Outback makes their sauces and salad dressings from scratch every day following master formulas in a corporate cookbook. Now you've got a secret recipe of your own that will duplicate the taste of their hugely popular house honey mustard recipe. You'll need just three basic ingredients and only about two minutes of free time for this Outback honey mustard dressing recipe.

It was in that Starbucks stores started selling this frozen drink, one of the company's most successful new products. The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard. The drinks come in several different varieties, the most popular of which Ive cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure.

Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup serving in your coffee maker. The clone will be even more authentic if you use Starbucks beans and grind them yourself just before brewing. Check out my Starbucks copycat recipes for more coffee drinks and baked goods here.

You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious.

That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa thankfully they poured those 8-ounce portions into bigger bowls , and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve.

It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down.

The rest was simple The packet of Taco Bell spices you buy in grocery stores makes delicious spicy beef for tacos, but don't expect it to taste exactly the same as the beef at the giant Mexican food chain. For a better clone, use this recipe. Once the meat is prepped, it's simple to build soft tacos the Taco Bell way using these steps. If you want crispy tacos, replace the soft flour tortillas with crunchy corn shells. In Zagat's New York City Restaurant Survey, Le Cirque , one of the city's most upscale restaurants, received a 25 rating out of a possible That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.

It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Mexican Chicken Chili recipe was always on the menu.

The first two days it was sold out before I got to the front of the line. Here is a hack for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.

Find more of my Soup Nazi hacks here. Menu Description : "A true taste of the tropics. National award-winning recipe. That's probably because those recipes are designed around one ounce can of sweetened condensed milk. The clone recipe for the pie is a simple one, that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including an easy way to make mango sauce by reducing a couple cans of Kern's mango juice.

And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

Find more of your favorite Margaritaville copycat recipes here. The little red packets of viscous hot sauce at the fast food giant have a cult following of rabid fans who will do whatever it takes to get their hands on large quantities. One such fan of the sauce commented online, "Are there any Wendy's employees or managers out there who will mail me an entire case of Hot Chili Seasoning?

I swear this is not a joke. I love the stuff. I tip extra cash to Wendy's workers to get big handfuls of the stuff. The ingredients listed on the real Hot Chili Seasoning are water, corn syrup, salt, distilled vinegar, natural flavors, xanthan gum, and extractives of paprika. We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum a thickener to get the slightly gooey consistency right.

For the natural flavor and color we'll use cayenne pepper, cumin, paprika, and garlic powder, then filter the particles out with a fine wire-mesh strainer after they've contributed what the sauce needs. This recipe makes 5 ounces of sauce— just the right amount to fit nicely into a used hot sauce bottle—and costs just pennies to make. Claim Jumper restaurants may only be found in the West, but the chain can claim national recognition for its delicious garlic cheese bread and toast.

That's because you can find boxed loaves of the stuff ready for baking in the frozen food section of your well-stocked local supermarket. The recipe is such a simple one though, that it doesn't take much longer to make the cheesy goodness from scratch, and you save a few shekels to boot. Plus, it's nice to use fresh bread—your choice of either Texas toast or your favorite French loaf. The restaurant serves the Texas toast version, and the supermarket version is a French loaf.

All you have to do for a clone is mix together a few basic ingredients, spread it generously on the bread of your choice, and pop it in the oven. Click here for more of your favorite dishes from Claim Jumper! The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff.

I ordered the ribs naked without sauce so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper.

So that's the way I designed the recipe, and it works. Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs. Menu Description : "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over units.

While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients.

Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper.

You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on the beef patty.

And there's no ketchup on the regular version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've just cloned Fatburger's popular Turkeyburger. Menu Description : "Nearly world-famous. Often imitated, hardly ever duplicated. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in chose a classic recipe for chicken wings as their signature item.

But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts. Today there are over Hooters across the United States serving more than tons of chicken wings every week. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

Plus you can easily double the recipe by sending in a larger ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here. Jerrico, Inc. Then, with determination, he began rebuilding. In Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country.

Then he took a chance on what would be his most successful venture in , with the opening of the first Long John Silver's Fish 'n' Chips. Make my McDonald's French Fries recipe for the classic fish 'n chips experience. Menu Description : "Lightly-dusted, stir-fried in a sweet Szechwan sauce.

Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Check out my other P. Chang's clone recipes here. Now you can make zucchini that tastes just as good, as long as you know the secret step that other fried zucchini recipes miss. It makes all the difference. The secret is a brine. I found that this fried zucchini tastes best when it takes a salted water bath before breading.