Whataburger-Style Burger (Copycat Recipe)

This is a homemade version inspired by the Whataburger, not the official recipe, and PlanetBurger is not affiliated with Whataburger. The Texas chain is known for a big, wide burger: a thin patty that stretches to the edge of a large toasted bun, dressed with yellow mustard, lettuce, tomato, pickles and diced onion.

The key is size. Use 5-inch buns if you can find them, and press the patty wider than the bun since it shrinks as it cooks. Add American cheese or jalapeños if you like. For more regional context, see the best burgers in Texas and why burgers shrink.

1. Prep the toppings. Dice the onion, slice the tomato and wash and dry the lettuce.
2. Form wide patties. Press each portion between parchment into a thin patty about 5½ inches across, slightly wider than the bun. Chill until ready to cook.
3. Toast the buns. Butter the cut sides of the buns and toast on a griddle over medium heat until golden. Set aside.
4. Heat the griddle. Heat a griddle or large cast-iron skillet over medium-high heat.
5. Cook the patties. Season with salt and pepper and cook 2 to 3 minutes per side until well browned. Add cheese during the last minute if using.
6. Check the temperature. The patties should reach 160°F (71°C) before you take them off the heat.
7. Assemble. Spread mustard on the top bun. On the bottom bun, layer pickles, the patty, tomato, lettuce and diced onion. Close and serve right away.

• Go wider than the bun. Beef shrinks as it cooks, so a patty that overhangs raw will fit nicely when done.
• Mustard goes on the bun. Spreading mustard on the toasted bun keeps the flavor in every bite without making the patty soggy.
• Add heat. Pickled jalapeños are a popular Texas-style upgrade.
• Use parchment squares. Stack pressed patties with parchment between them for easy handling.

Approximately 620 calories per serving. This is an estimate.