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Copycat Mc Donalds Hamburgers/Cheeseburgers

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Ingredients

Adjust Servings:

	1/2 teaspoon dried onion flakes
	2 teaspoons boiling water
	1/8 lb ground beef (i have used extremely lean ground beef for this, like 5% fat kind)
	1 plain hamburger bun (use hot dog/hamburger buns/rolls/cinnamon buns dough cycle a.b.m.)
	salt, to taste
	1 tablespoon ketchup
	1/2 teaspoon prepared mustard (american yellow)
	1 dill pickle, slice (sour kind, not sweet)

	1 slice american cheese (i have used those plastic cover cheese singles with good success if other american cheese is unavail)

Nutritional information

314.9

Calories

126 g

Calories From Fat

14.1 g

Total Fat

6 g

Saturated Fat

47.6 mg

Cholesterol

1145.2 mg

Sodium

28.5 g

Carbs

1.8 g

Dietary Fiber

7.2 g

Sugars

18.2 g

Protein

207 g

Serving Size

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Copycat Mc Donalds Hamburgers/Cheeseburgers

Name: Copycat Mc Donalds Hamburgers/Cheeseburgers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4
Cuisine: American
Ingredients: : 1/2; : 2; : 1/8; : 1; : 1; : 1/2; : 1; : 1

Features:

Cuisine:

American

McDonald's burger is simple, however, things have changed and they are different than before the processes in their kitchens changed. They used to fry the burgers and flip them, then they turned to a system that the patty cooked from top and bottom, a clamped system that keeps the patty against the heated surfaces which retained the taste, and cooked twice as fast, however the top did not char up like they did when frying and flipping them on the grille. This recipe uses reconstituted onion flakes, McDonald's uses 1/2 tsp of pickled onions per burger, which was premade and bagged for delivery when I worked there. The cheese is unique to McDonalds that can't easily be duplicated, but it will be close to the original. The other thing that was original with McDonald's is they changed where the onion is placed. It was originally placed under the patty and had a specific flavor when it hit the palate that way, also changed when they married the onion with the cheese, ketchup, mustard and pickles. It has a toasted inner bun and the top and bottom remain as they were, except they come out warm. The cheese is put on after it is off the grille, and to top it off, two dill pickle chips are placed on top of the cheese with 1 teaspoon of ketchup and one teaspoon of yellow mustard, close to French's, which are separated into 3 1/3 tsp dots in triangular shape, mustard/ketchup oscillated arrangement to be consistently flavored with every bite, then it is wrapped and served. There isn't any additional salt and pepper added to the burger, unlike their 1/4 pounders which were salted and peppered on one side after they juiced up from open frying.

35 min
Serves 3
Easy

Ingredients

Directions

Copycat Mc Donald’s Hamburgers/Cheeseburgers,My friend found this for me(when I was having a McDonalds burger obsession) in one of her cookbooks and it’s delicious.,McDonald’s burger is simple, however, things have changed and they are different than before the processes in their kitchens changed. They used to fry the burgers and flip them, then they turned to a system that the patty cooked from top and bottom, a clamped system that keeps the patty against the heated surfaces which retained the taste, and cooked twice as fast, however the top did not char up like they did when frying and flipping them on the grille. This recipe uses reconstituted onion flakes, McDonald’s uses 1/2 tsp of pickled onions per burger, which was premade and bagged for delivery when I worked there. The cheese is unique to McDonalds that can’t easily be duplicated, but it will be close to the original. The other thing that was original with McDonald’s is they changed where the onion is placed. It was originally placed under the patty and had a specific flavor when it hit the palate that way, also changed when they married the onion with the cheese, ketchup, mustard and pickles. It has a toasted inner bun and the top and bottom remain as they were, except they come out warm. The cheese is put on after it is off the grille, and to top it off, two dill pickle chips are placed on top of the cheese with 1 teaspoon of ketchup and one teaspoon of yellow mustard, close to French’s, which are separated into 3 1/3 tsp dots in triangular shape, mustard/ketchup oscillated arrangement to be consistently flavored with every bite, then it is wrapped and served. There isn’t any additional salt and pepper added to the burger, unlike their 1/4 pounders which were salted and peppered on one side after they juiced up from open frying.,With burgers becoming so complicated and my love for the McDonalds cheeseburgers, but not the processed food taste, this seemed like the perfect remedy. It was and now is. My only variation was adding garlic salt to season the patty, and microwaving for 30.seconds. perfect blend of tomatoe sauce and mustard and the onions (soaked in cold water for an hour) were the clincher. Thanks Heather. 85% Mcdonalds 15% Me 🙂

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Steps

1 Done	Mix the Dried Onion With the Boiling Water and Let Sit Until Re Hydrated and No Longer Dry & Crunchy.
2 Done	Roll Ground Beef Into a Ball and Press Flat on Waxed Paper Until About 1/8 Inch Thick.
3 Done	Brown Faces of Bun in a Dry Frying Pan Over Medium Heat. Remove Bun and Cook Burger in the Same Pan For 2 Min Per Side, Salting Each Side Lightly During Cooking.
4 Done	on the Top Bun-Half Spread the Ketchup, Mustard, and Onion, in the Order, and Top With the Pickle Slice.
5 Done	Put the Beef Patty on the Bottom Bun and Quickly Slap the Top and Bottom Together. Microwave the Burger on High For 10-15 Seconds. For Cheeseburgers: Follow the Above Recipe, but Add a Slice of American Cheese on Top of the Beef Patty in the Final Assembly. Microwave For 15 Seconds on High to Help Steam the Bun and Simulate Being Wrapped in Paper.