PULP FICTION: royale with cheese, big kahuna, and durwood kirby burgers (inc. bun & patty recipes)

Three different burgers laid out on a table in a casual setting. Interpretations of the three different burgers form the movie Pulp Fiction: Royale With Cheese, Big Kahuna Burger, Durwood Kirby Burger

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Welcome back to DINNER AND A MOVIE, your go to series for cinema themed dinner parties and movie inspired recipes that bring the silver screen to your table. In every episode, we recreate iconic food moments from film so you can host the ultimate movie night feast at home. Today we’re flipping the spotlight onto a food that Pulp Fiction practically revolves around: burgers. There are no fewer than three distinct burgers featured in Tarantino’s classic, each one associated with a different character.

First up: the Royale with Cheese, made famous in one of the film’s most quoted conversations. Vincent Vega schools Jules on the quirks of European fast food in a now legendary car scene, and we couldn’t resist bringing to life this international twist on a quarter pounder with cheese. We served these up classic diner style, in these food baskets, lined with this perfectly 'on theme' paper.

The Royale With Cheese from Pulp Fiction. Cheeseburger with sesame seed bun, american cheese, and pickles in a red checkered basket on a light wooden table.

Next is the Big Kahuna Burger, the juicy bite Jules Winnfield’s steals, before he delivers the most intense fast-food review in cinema history. This fictional Hawaiian themed fast food joint doesn't have just a one-time cameo, it’s part of the Tarantino cinematic universe, making appearances in several of his films including Reservoir Dogs and Death Proof. We had some Big Kahuna themed stickers printed, and served up our burgers in these classic takeaway boxes.

Burger with lettuce and bacon in a box, labeled "Big Kahuna Burger," alongside a bowl of creamy sauce with a spoon on a wooden table. An interpretation of the infamous burger from the movie Pulp Fiction.

And finally, we’ve got the Durwood Kirby Burger, ordered by Mia Wallace at Jack Rabbit Slim’s. She chows down on a classic burger with all the trimmings, and bizarrely, a side of watermelon... We will leave it up to you if you want to follow suite on that one... We served our ode to Mia in these super cute car shaped boxes, as an homage to her fave restaurant.

The Durwood Kirby burger from Pulp Fiction. Burger and fries in a red car-shaped tray with watermelon pieces, set on a table. Condiments in the blurred background. Fun and playful.

We've based all three incarnations around the same recipes for homemade burger buns and beef patties, completely from scratch, but simple enough for a weekend cook. The real differences are in the toppings, and we’ve broken down all three builds so you can recreate each burger at home.

The buns are made with an enriched dough, meaning they include fat for that extra soft, fluffy texture. You might recognise this dough from our How I Met Your Mother hot dog buns, it's the same recipe, new shape! We did half with sesame, and half without, so we could recreate exactly what is seen on screen.

To accompany our burger recipes from Pulp Fiction, check out our recipe for the perfect homemade Cajun fries. And be sure to watch the full episode for a step-by-step guide on how to pull off the perfect trio of burgers. Because this movie? That's what it's really about 🍔

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BURGER BUNS

Burger buns with sesame seeds on a black rack beside a red ketchup bottle on a light wood surface.

INGREDIENTS (makes 6)

400 g strong white bread flour
7g fast action dried yeast
1 tbsp sugar
150 ml warm milk
80 ml luke warm water
2 eggs (1 reserved for egg wash)
50g melted butter
½ tsp kosher salt
Sesame seeds - optional

METHOD

THE DOUGH

Mix together the water and milk. Add the yeast and sugar and leave to aside to bloom for around 10 mins until frothy.

Meanwhile, mix together the flour and salt. Make a well in the middle, crack in one egg and pour in the melted butter.

Slowly pour the yeast mixture, into the well, mixing as you go until it starts to come together.

Turn the dough onto a lightly floured work surface or, place in a stand mixer and knead for around 8-10 mins until it is smooth and elastic. nb: this is a very wet dough, so it's best to use a stand mixer if you can. If the dough is too sticky to handle, let it rest for 15 mins and then continue to knead.

Transfer the dough to a greased bowl, cover and leave to prove in a warm place for about an hour until doubled in size. nb: Alternatively, for a more developed flavour, and a less sticky dough, slow proof in the fridge overnight and the next day bring back to room temp for around half an hour before shaping.

SHAPING

Punch down the proofed dough, turn onto a lightly floured worktop and divide evenly into 6.

Shape into 6 tight balls, with no visible seams. Place on a lined baking tray 1-2 inches apart.

Cover loosely, and leave to prove for 30 mins until almost doubled in size.

BAKING

Preheat the oven to 200°C / 180°C fan.

Make an egg wash: whisk the second egg with 1 tsp of cold water.

Brush the egg wash over the rolls using a pastry brush. Optionally, sprinkle with sesame seeds.

Bake the buns for around 15 mins until they are golden on top and sound hollow when you tap the bottom.

Cool on a wire rack to prevent dreaded soggy bottoms.

Sesame seed and plain burger buns on a cooling rack with a diner sign partially visible. Ketchup and mustard bottles in the background.

BURGER PATTIES

Raw hamburger patties on brown parchment paper, set on a baking tray. Close-up, natural pink and red colors, kitchen setting.

INGREDIENTS (serves 6)

800g beef mince (12-20% fat)
2 tbsp fine breadcrumbs
1 large egg
1tsp pepper
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tbsp Worcestershire sauce

METHOD

In a large mixing bowl, crack in the egg, and whisk together with the worcestershire sauce and all the seasonings.

Add the breadcrumbs and the beef mice to the bowl.

Mix together by hand until smooth and combined, avoiding over mixing. The less you work the mixture, the juicier and more tender your patties will be.

Line a baking sheet with greaseproof paper

FOR TRADITIONAL PATTIES:

Divide the meat mixture into evenly into 6 and gently shape into balls, placing spaced out on the lined baking sheet. Lightly press down the balls to form a patty, be gently as this will result in juicier patties.

Heat a frying pan on a high heat, and once hot, add 1 tbsp of oil. Fry the patties for 2-3 mins until you achieve a good crust. Flip, add sliced cheese, cover, and cook for another 2 mins until the cheese is melted and the patty is cooked through. Serve 1 patty per burger.

FOR SMASH PATTIES:

Divide the meat mixture into evenly into 12 and gently shape into balls, placing spaced out on the lined baking sheet. Lightly press down the balls to form a patty.

Heat a frying pan on a high heat, and once hot, add 1 tbsp of oil. Add the patties, and press them down using a griddle press, or the bottom of a glass, to create thin lacy patties.

Fry for 1-2 mins until you achieve a good crust. Flip, add sliced cheese, cover, and cook for another 1 minute until the cheese is melted and the patties are cooked through. Serve 2 patties per burger.