[ad_1]
McDonald’s Cheeseburger Replication Guide
Ingredients:
- Bun:
- McDonald’s uses a soft, enriched, and slightly sweet bun. Commercial "hamburger buns" can be used but may differ slightly.
- Ingredients to aim for if baking from scratch: Flour, water, yeast, sugar, salt, shortening/oil, and dough conditioners.
- Beef Patty:
- 100% Ground beef, typically an 80/20 blend (80% lean, 20% fat) for flavor.
- No fillers or seasonings are added before cooking at McDonald’s.
- Cheese:
- Pasteurized process American cheese slices. It should melt well and have a mild, creamy flavor.
- Pickles:
- Dill pickle slices. McDonald’s uses a specific recipe, but commercially available dill pickles can be substituted. Look for ones that aren’t overly sour or sweet.
- Onions:
- Rehydrated dehydrated onions. This gives them a milder flavor and softer texture.
- Ketchup:
- Standard ketchup.
- Mustard:
- Yellow mustard.
Equipment:
- Griddle or large skillet.
- Spatula.
- Bowls for rehydrating onions.
- Toaster or oven (optional, for toasting buns).
- Small condiment spreaders or spoons.
Procedure:
-
Prepare Onions:
- Place dehydrated onions in a bowl.
- Add cold water to cover the onions.
- Let them rehydrate for at least 15-20 minutes, or until softened.
- Drain the water thoroughly.
-
Prepare Beef Patty:
- Form the ground beef into thin patties, slightly larger than the bun’s diameter (as they will shrink during cooking). McDonald’s patties are around 1.6 ounces (45 grams) before cooking.
- Do not season the patties at this stage.
-
Cook the Patty:
- Heat the griddle or skillet over medium-high heat. No oil is needed, as the fat in the ground beef will prevent sticking.
- Place the patties on the hot surface.
- Smash the patties very thin with a spatula to maximize surface contact and create a crust.
- Cook for approximately 1-2 minutes per side, or until browned and cooked through (internal temperature of 160°F/71°C).
- Season with salt and pepper immediately after flipping.
-
Toast the Bun (Optional):
- Lightly toast the cut sides of the hamburger bun in a toaster, oven, or on the griddle. Toasting helps prevent the bun from becoming soggy.
-
Assemble the Cheeseburger:
- Heel (Bottom Bun): Apply a squirt of ketchup (approximately 1/2 tablespoon) and yellow mustard (approximately 1/4 teaspoon).
- Sprinkle a small amount of rehydrated onions (about 1 teaspoon) over the ketchup and mustard.
- Place two dill pickle slices on top of the onions.
- Place the cooked beef patty on top of the pickles.
- Place one slice of American cheese on top of the hot patty to allow it to melt slightly.
- Crown (Top Bun): Place the crown on top.
- Serve:
- Serve immediately. Wrapping the cheeseburger in wax paper for a minute or two will help the cheese melt further and meld the flavors.
Important Notes for Accuracy:
- Patty Size and Thinness: The thin patty is crucial for the texture and cook time.
- No Seasoning Before Cooking: McDonald’s does not season their patties before cooking, only with salt and pepper after they are flipped.
- Rehydrated Onions: Using rehydrated onions provides a milder flavor than fresh onions.
- Condiment Placement: The order of condiment placement affects the overall taste experience.
- Steaming (Optional for Enhanced Melting): If you want the cheese to melt more completely, you can add a small amount of water to the griddle after placing the cheese on the patty, then cover it briefly with a dome or lid to create steam.
[ad_2]