Mcdonalds Hamburger Copycat Food

MCDONALD'S HAMBURGER

Steps:

• Combine salt, pepper, and accent in a small bowl. Use this to season the meat. You will not use all of this. You can store the remaining and use another time.
• Place the dehydrated onions into a small bowl and add 2 tablespoons of warm water. These will hydrate and be ready by the time you finish cooking the burgers.
• For this recipe I like to use a griddle, it is important for the juices to float away from the burger while cooking. If you do not have one, you can use a very large skillet. Preheat the griddle to 375 degrees.
• Form 8 small round patties with the ground chuck. Place the patties on the hot grill. Use a spatula and press the patty into the grill for 4 to 5 seconds to sear in the juices.
• You know you have pressed the patty into the grill hard enough when you have to scrape it from the griddle. Season the patties liberally.
• Cook the patties on both sides. When you flip the burger, season the other side well. When the burgers are done place the buns on the hot griddle and toast the buns until they begin to brown.
• To assemble the burgers you will want to place 5 small squirts of mustard on the bottom bun. Follow the mustard with 5 larger squirts of ketchup. Add some onions, and a dill pickle slice or two. Place the hamburger patty on top of the pickle. Place the top bun on top of meat patty.
• If you would like to make a McDonald's cheeseburger, simply add a slice of American cheese to the burger patty once you have flipped it over. Cook for another minute or so, and remove from the grill. Dress the burger with ketchup, mustard, pickle slices and onion.

MCDONALD'S HAMBURGER COPYCAT RECIPE

Steps:

• Bring a skillet or non-stick frying pan to medium heat, then place the bun halves into the dry skillet to toast. Once the buns reach a light golden color and the texture feels toasted, remove from the skillet and set aside.
• McDonald's burger product photos show fresh white onion pieces, but it's thought that the company uses rehydrated dried minced onion, which provide a more "authentic" McDonald's copycat. To rehydrate dried minced onion, add 1/2 tablespoon of the dried onion to 1 cup of boiling water, then cut the heat and allow the onion to set and absorb the water until there is no longer a hard center. Drain and set aside.
• Salt one side of your burger patty, then place the patty with the salted side down into your skillet.
• Salt the upward-facing patty as the other side cooks, and cook for 2 to 3 minutes on each side, then remove from heat.
• Assemble the hamburger by starting with the bottom bun and the burger patty. On the top half of the bun, add ketchup, then mustard, then onions, and lastly the sliced pickles. Then close the burger up with the top bun.
• Optionally, to closely mimic the texture of the wrapped burgers, microwave your burger for 10 to 15 seconds to get that "steamed bun" effect.

THE ULTIMATE MCDONALD'S BURGER RECIPE COMPLETE WITH SECRET SAUCE

Steps:

• Sauce:
• Mix all ingredients and then microwave for approximately 20 seconds on high to melt sugar.
• *****Then refrigerate at least 1 hour before serving, allowing flavors to blend.***** This is the most crucial yet overlooked step!
• while waiting on sauce, gather burger ingredients.
• Pickles: Slice Vlasic original or Heinz genuine dills into small slices (cut at angle) and set aside.
• Onions: Place dried onions in tupperware container and cover in water (should be just barely submerged) set aside (in refridgerator).
• Patties: Mix salt, msg, pepper, and onion together in a shaker or small container. Lightly season beef, kneading about 1/3 of the seasoning into the meat. divide meat into 8 small patties about 4 in by 1/4 in for 1/8 lb patties, 1/2 - 3/4 in for 1/4 pound patties. Press flat onto wax paper and then freeze for approximately 30 minutes. (This prevents the patties from breaking apart when grilled)
• Once frozen, cook patties at about 400 degrees on a griddle, george forman grill, or if necessary, pan fry them on high. They are thin, so they should cook quickly, about 2 minutes each will do. Sprinkle generously with premade burger seasonings, remove and top with 1 slice of Kraft American cheese.
• Then open and place both crown and heel of burger bun on same griddle, allowing bun to toast and soak in burger flavor. Make sure that griddle is not wet enough to dampen bun! You want to allow bun to pick up residual burger flavors, without soaking or dampening. Toast for approximately 1-2 minutes.
• Remove bun and seperate two pieces, crown and heel.
• Crown: top with 5 small squirts of Heinz tomato ketchup, 5 squirts of yellow French's mustard, and then add your onions and pickle slices. (amounts will vary depending on tastes, I use just under 1 tsp onion and 3 pickle slices).
• Heel: top generously with Mac Sauce before topping with patty and prepared crown.
• "Big Mac Style:" If desired, this recipe can be used for larger 1/4 lb patties and/or layered "Big Mac" style. If this is desired, toast two buns per burger, discarding second crown on each. Top each heel with Mac sauce, burger patty, and 1 slice kraft american cheese, then stack one on top of the other. Prepare one crown as described above and then top burger with onions, pickle, toasted crown, and any additional desired ingredients (such as lettuce or tomato).
• And presto! The ultimate Mcdonalds style cheeseburger! This recipe can be made very quickly with practice. Additionally, making sauce and patties in advance really speeds up the process. Your thoughts are always welcome and appreciated, enjoy!

MC DONALD'S HAMBURGERS AND BIG MAC SAUCE

Steps:

• ----------Burger Seasoning-----------.
• Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
• Makes about 3 ounces.
• Use on ALL McDonald's hamburgers.
• (Unless you're allergic to MSG, then just use salt and pepper.).
• ---------The Beef Patties:-------------.
• Divide 1 lb of beef into 10 equal sized balls.
• Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
• Do this on waxed paper.
• Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
• It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
• ----------For PERFECT McDonald's® Hamburger Patties------------.
• Forming your regular hamburger patties.
• Cut waxed paper into twelve sheets, about 6"x6" square.
• Divide the ground chuck into six equal pieces, and form each into a ball.
• Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
• Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
• Scrape away the beef that's on the outside of the rim, and retain.
• Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
• Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
• Eventually the beef from around the edges will pile up enough to form additional patties as well.
• You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
• Place the formed beef patties in the freezer and freeze at least an hour.
• DO NOT STACK THEM!
• Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
• After an hour, take them out, and NOW you can STACK them.
• Put them in a zip-lock type freezer bag, and keep frozen until needed.
• You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
• In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
• NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
• ----------The Onions-----------.
• Put the dried onions in a container, like Tupperware, and add water.
• Water should be a few inches over the top of the onions (better to have too much water than not enough).
• Cover, and refrigerate about 1/2 hour.
• Drain the liquid, and you have McDonald's little baby onions.
• Cover again and refrigerate until "burger time".
• --------The Pickles----------.
• McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
• ALSO Classic "original" dills have that tart flavor.
• Make sure they're not "kosher" dills.
• Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
• USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
• -----------The Buns-------------.
• Use the small, plain cheapo store brand hamburger buns.
• When it's "burger time", you'll be toasting the buns.
• Those instructions are coming up.
• ----------Special Sauce-------------.
• Mix everything very well in a small container.
• There better be no streaks!
• Microwave 25 seconds, and stir well again.
• Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
• Makes nearly 1 cup, enough for about 8 Big Macs.