How to Make McDonalds Hamburger
Published: 2 years ago By: Stephanie Manley
By: Stephanie ManleyPublished: 2 years ago
3, 857 Likes 1, 107 Dislikes
McDonalds used to grill their hamburgers; they don’t anymore. You will love making your own homemade McDonalds Hamburger. Their grilled hamburgers were sold up until the 1980s when their new cooking method was used. They now cook the burgers on both sides at once. One of the benefits of searing the burgers like they used to it helped to sear in the flavor. I know if you try making one of the burgers like thy did, you will enjoy them.
The ingredients first let’s talk about what made one of the McDonald’s burgers special. The type of beef, the special seasoning, dehydrated onions, and the technique of putting the burger together.
What type of meat should you use? You should use ground chuck like they did. Ground chuck has the perfect ratio of fat and lean for a flavorful burger. Keep in mind you are going to use a griddle for these, and some of the fat will float away, so you aren’t going to consume all of the fat. It is critical for the right balance of flavor.
The McDonalds Hamburger seasoning is more than just salt and pepper. The seasoning is a blend of Accent, salt, and pepper. Accent is made from MSG (Monosodium Glutamate). Some people have an allergy to this, if you do, do not use this. Accent enhances the flavor; some people believe MSG is a neurotoxin. The FDA says it is safe. You decide for yourself.
Dehydrated onions, for me this is a flavor that was unique to McDonalds. Dehydrated onions are milder than fresh onions. These onions are not hot but have a good onion flavor. Everyone else uses raw onions, but they did not. The pickles are simple dill pickles. Nothing fancy here. Just a great classic dill taste.
The burger was put together with care, the buns were toasted on the grill, this picked up some of the burger flavors. The burger was assembled with the right amount of ketchup, mustard, pickles, and onions.
2 tablespoons salt
2 teaspoons ground black pepper
1/4 teaspoon Accent flavor enhancer or MSG
1 pound ground chuck
8 small hamburger buns
1 1/2 tablespoons dehydrated onions
dill pickle slices
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. Hydrate the onions with warm water (about 1 tablespoon). 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.