Cannabis-Infused "Whopperito" Burger King-Style Burger Burrito with Infused Queso

Cannabis-Infused "Whopperito" Burger King-Style Burger Burrito with Infused Queso

A Note on Dosing: This recipe makes 2 massive Whopperitos. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a macro dose for experienced consumers. Know your tolerance. Start with half a Whopperito.

Approximate Dose (using 1.5g of 15% THC flower): ~55mg THC per Whopperito. This is a very high dose. Adjust your cannabis amount to 0.5g for a more moderate 18mg per burrito, or 0.75g for ~27mg.

---

Step 1: The Cannabis-Infused Queso

Ingredients:

· 1.5 grams cannabis flower (choose a neutral, savory strain)

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 cup whole milk

· 8 oz white American cheese, torn into pieces

· 4 oz pepper jack cheese, grated

· 1 can (4 oz) diced green chiles, drained

· 1 teaspoon cumin

· 1 teaspoon chili powder

· 1/2 teaspoon garlic powder

· 1/2 teaspoon onion powder

· 1/4 teaspoon cayenne

· Salt to taste

Decarboxylation Method:

1. Preheat oven to 225°F (107°C).

2. Finely grind cannabis flower and spread on parchment-lined baking sheet.

3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method (Roux-Based):

1. In a medium saucepan, melt the butter over low heat.

2. Add the decarboxylated cannabis. Steep for 30 minutes, maintaining temperature below 180°F (82°C). Do not simmer.

3. Strain through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Press gently. Discard solids. You now have cannabis-infused butter.

4. Return the saucepan to medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.

5. Slowly whisk in the milk. Bring to a simmer, whisking constantly, until thickened, about 3-5 minutes.

6. Reduce heat to low. Add the American cheese and pepper jack cheese one handful at a time, whisking until completely smooth between additions.

7. Whisk in the diced green chiles, cumin, chili powder, garlic powder, onion powder, cayenne, and salt.

8. Keep warm over the lowest possible heat. This is your Cannabis-Infused Queso.

---

Step 2: The Whopperito Fillings

For the Flame-Grilled Beef:

· 1 lb ground beef (80/20)

· 1 tablespoon vegetable oil

· 1 teaspoon liquid smoke

· 1 teaspoon smoked paprika

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1/2 teaspoon salt

· 1/2 teaspoon black pepper

· 1/4 cup water

For the Flame-Grilled Onions:

· 1 large white onion, sliced thin

· 1 tablespoon vegetable oil

· 1 teaspoon liquid smoke

· Salt and pepper

For the Build:

· 2 large (12-inch) flour tortillas (burrito size)

· Your Cannabis-Infused Queso

· Your flame-grilled beef

· Your flame-grilled onions

· Shredded iceberg lettuce

· Diced tomatoes

· Dill pickle chips

· Yellow mustard

· Ketchup

· Additional Cannabis-Infused Queso, for drizzling

---

Step 3: The Whopperito Assembly

Method:

1. Make the Flame-Grilled Beef:

· In a bowl, combine the ground beef with liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined. Do not overwork.

· Heat vegetable oil in a large skillet over medium-high heat.

· Add the seasoned beef and cook, breaking it up with a wooden spoon, until browned and cooked through.

· Add water and scrape up any browned bits from the bottom of the pan. Simmer until most of the liquid has evaporated.

· Keep warm.

2. Make the Flame-Grilled Onions:

· In a separate skillet, heat vegetable oil over medium heat.

· Add sliced onions and cook, stirring occasionally, until soft and caramelized, about 10-15 minutes.

· Add liquid smoke, salt, and pepper. Stir to combine.

· Keep warm.

3. Warm the Tortillas:

· Warm each flour tortilla in a dry skillet or microwave until pliable.

4. Assemble the Whopperitos:

· Lay a warm tortilla on a clean work surface.

· Spread a generous layer of Cannabis-Infused Queso in a line down the center of the tortilla.

· Top with a generous portion of flame-grilled beef.

· Add flame-grilled onions, shredded lettuce, diced tomatoes, and pickle chips.

· Drizzle with yellow mustard and ketchup.

· Add another drizzle of Cannabis-Infused Queso over everything.

5. The Roll:

· Fold the sides of the tortilla inward over the filling.

· Fold the bottom edge up and over the filling, tucking it tightly.

· Roll away from you, keeping the filling tight and secure, until the burrito is sealed.

6. Griddle (Optional but Authentic):

· Heat a clean skillet or griddle over medium heat.

· Place the burrito seam-side down and cook for 2-3 minutes until golden brown and crisp.

· Flip and cook for another 2-3 minutes on the second side.

7. Serve:

· Let rest for 2 minutes.

· Cut in half on a sharp diagonal.

· Serve immediately with extra Cannabis-Infused Queso, mustard, and ketchup on the side.

---

The Burger King "Whopperito" History:

In 2016, Burger King released the Whopperito—a burrito filled with Whopper ingredients: flame-grilled beef, onions, lettuce, tomatoes, pickles, ketchup, mustard, and mayo, all wrapped in a tortilla. It was exactly as ridiculous and wonderful as it sounds.

It was discontinued, but it should not be forgotten.

This is the homemade, hyper-dosed resurrection.

---

Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ EXTREME MACRO DOSE WARNING: This recipe as written contains approximately 55mg THC per Whopperito (assuming 1.5g of 15% flower infused into the queso, divided evenly between 2 burritos). This is an extremely potent dose intended only for experienced consumers.

⚠️ THE QUESO IS THE VEHICLE: All the cannabis is in the queso. Control your dose by how much queso you add.

⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g (18mg per burrito) or 0.75g (27mg per burrito).

⚠️ LABEL LEFTOVERS: Mark any leftover queso "CANNABIS-INFUSED - HIGH DOSE."

⚠️ DO NOT DRIVE. You will be flame-grilled.

Storage:

· Infused queso: Refrigerate up to 1 week. Reheat gently with a splash of milk.

· Flame-grilled beef: Refrigerate up to 3 days, freeze up to 3 months

· Flame-grilled onions: Refrigerate up to 5 days

· Assembled Whopperitos: Do not store. The pickles will weep.