This is a copycat of Burger King’s Extra Long BBQ Cheeseburger — two thin beef patties on an oblong sesame roll, loaded with BBQ sauce, American cheese, crispy fried onions, and pickles. The honest reason to make it at home: you control the quality of every component, and it costs a fraction of the drive-through price.
Before you start
The two things that actually matter here are patty shape and cheese timing. Because you’re working with an oblong bun rather than a standard round one, you need to form each patty to match the bun’s footprint before it hits the heat — beef shrinks as it cooks, and a round patty on a long roll leaves you with dry bread at both ends and a meat pile in the middle. Press the raw patties thin and long before cooking. The second thing: lay the cheese on each patty the moment it comes off the heat, then tent loosely with foil for 60 seconds. That brief rest melts the cheese fully without steaming the bun soggy — and it’s the step most people skip.
If something goes sideways
- Can’t find a long sesame roll: Two standard hamburger buns placed end-to-end and toasted cut-side down in a dry pan work fine. Nobody at the table will complain once the BBQ sauce is on.
- Crispy fried onions went soft: They absorb moisture fast once the burger is assembled. Add them last, right before you close the bun — not while the patties are still hot on the pan.
- BBQ sauce is too thin and runs everywhere: Simmer it in a small saucepan for 3–4 minutes to reduce it slightly before spreading. A thicker sauce stays put and doesn’t soak through the bottom bun.
- Patties are sticking to the grill or pan: Thin patties need a properly preheated surface. Give your grill or cast-iron at least 5 minutes to come up to temperature before the beef goes on. A cold surface guarantees sticking.
- Beef isn’t reaching 160°F before the outside overcooks: This usually means the patties are too thick. If you’re hitting this problem, flatten them more aggressively — these should be closer to smash-burger thickness than a standard patty.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low with a splash of water — about 2 minutes per side — and they stay moist. Skip the microwave if you can; it toughens thin patties fast. For freezing, wrap individual cooked patties tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Store the fried onions, BBQ sauce, and buns separately and only assemble once everything is hot — pre-assembled burgers turn into a soggy mess by the next day.
Burger King Extra Long BBQ Cheeseburger (Copycat)
Ingredients
For the Quick Smoky BBQ Sauce:
- ½ cup ketchup preferably a thick, tangy brand
- 1 tbsp molasses unsulfured for clean flavor
- 1 tbsp apple cider vinegar unfiltered adds extra depth
- 2 tsp light brown sugar packed
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika Spanish pimentón for best aroma
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp freshly ground black pepper fine grind
- ¼ tsp liquid smoke optional, for extra “flame-grilled” character
- 1 pinch kosher salt to taste
For the Patties:
- 12 oz ground beef (80/20) cold; higher fat for juiciness
- 1 tsp kosher salt for seasoning patties
- ½ tsp freshly ground black pepper for seasoning patties
- 1 tsp neutral oil for grill grates or skillet; canola or avocado
To Assemble:
- 2 whole long sesame hoagie rolls (about 8 inches), split look for soft, sesame-topped long buns
- 2 tbsp unsalted butter, softened for toasting buns
- 4 slices American cheese good melt; deli-cut if possible
- 1 cup crispy fried onions store-bought for ease; or see optional homemade tip
- 8 pieces dill pickle chips optional but recommended for tang
Instructions
- Preheat Your Cooking Surface: Heat a grill to medium-high (about 450°F / 232°C) or set a cast-iron skillet over medium-high heat until lightly smoking, 3–5 minutes. Lightly oil grates or pan just before cooking.
- Make the Smoky BBQ Sauce (5 minutes): In a small saucepan, combine ketchup, molasses, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, black pepper, liquid smoke (optional), and a pinch of kosher salt. Bring to a lazy simmer over medium heat, then cook 3–5 minutes, stirring, until glossy and slightly thick. It should smell sweet-smoky with a gentle vinegary lift. Keep warm on low.
- Shape the Oblong Patties: Divide the ground beef into 4 equal portions (about 3 oz each). With cool hands, form each into a slim oval roughly 6 x 2.5 inches and about 1/3 inch thick. Press a shallow dimple along the center to prevent doming. Season both sides evenly with kosher salt and black pepper. Tip: Chill patties 10 minutes to help them hold their shape.
- Toast the Buns (1–2 minutes): Spread the cut sides of the sesame hoagie rolls with softened butter. Toast cut-side down on the grill or skillet until golden and fragrant, 1–2 minutes. Set aside, warmed side up.
- Cook the Patties (5–6 minutes total): Add the patties to the hot grill or skillet. Cook 2–3 minutes per side until well browned with crisp edges. For food safety, cook ground beef to an internal temperature of 160°F / 71°C. In the last 30–60 seconds, top each patty with a slice of American cheese and cover briefly to melt.
- Assemble the Extra Long BBQ Cheeseburgers: Spread 1–2 tablespoons of warm BBQ sauce on each bottom bun. Layer one cheesy patty, then a generous handful of crispy fried onions (about 1/4 cup). Add the second cheesy patty, drizzle more BBQ sauce to taste, tuck in 4 dill pickle chips per sandwich (optional), and crown with the top bun. Press gently so the sauces kiss the bun.
- Rest and Serve: Let the sandwiches rest 1 minute so the juices settle, then serve immediately while the cheese is molten and the onions remain crisp.
Notes
Chef’s Tips:
- Shape Matters: The slim, oblong patties maximize crust and match the long bun. A quick 10-minute chill helps them keep their form.
- Smoky Balance: If skipping liquid smoke, increase smoked paprika slightly or finish patties with a pinch of smoked salt.
- Better Browning: Pat patties dry before seasoning; moisture inhibits crust. Avoid pressing with the spatula once the sear begins.
- Bun Upgrade: A light swipe of mayonnaise browns buns quickly if you’re out of butter.
- Dietary Swaps: Use turkey (93/7) or a plant-based patty; cook to 165°F / 74°C for turkey. Choose gluten-free long rolls if needed. Swap cheddar or pepper jack for a sharper bite.
- Crispy Onions Shortcut: Store-bought fried onions are fast. For homemade, thinly slice 1 small onion, toss with 1/3 cup all-purpose flour, 1/2 tsp kosher salt, and shallow-fry in 3/4 cup oil at 350°F / 177°C until golden, 2–3 minutes. Drain and salt lightly.
Nutrition
Common questions
Can I use a store-bought BBQ sauce instead of making one from scratch?
Yes, any smoky-sweet store-bought BBQ sauce works perfectly here. If the bottle sauce tastes a little flat, stir in a small pinch of smoked paprika and a teaspoon of apple cider vinegar to sharpen it up.
What can I use instead of crispy fried onions if I don’t have them?
French’s crispy onions from the canned goods aisle are the easiest swap and the closest match. If you don’t have those either, thinly sliced raw shallots give you some crunch and bite without any frying.
Do I need an oblong bun, or can I use what I already have?
Standard round hamburger buns work fine — just overlap the two patties slightly to fit. The shape is part of the original’s look, but it has no effect on how the burger tastes.
What’s the minimum internal temperature I need to hit for the beef patties?
Ground beef must reach 160°F (71°C) — use an instant-read thermometer to be sure. Unlike a whole-muscle steak, ground beef can carry bacteria throughout, so there’s no safe option for serving these patties pink.