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Ronald McDonald is an international hero and celebrity. In Japan, since the "R" sound is not part of the Japanese language, everyone knows the burger-peddling clown as "Donald McDonald." And in Hong Kong, where people place a high value on family relationships, he is called Uncle McDonald, or in their language, "McDonald Suk Suk."
These burgers were the original hallmark of the world's largest fast-food chain. In 1948, when brothers Dick and Mac McDonald opened their first drive-in restaurant in San Bernardino, California, it was this simple sandwich that had hundreds of people driving in from miles around to pick up a sackful for just 15 cents a burger.
Try my McDonald's Hamburger copycat recipe below, and find more of my McDonald's copycat recipes here.
Source: Top Secret Recipes by Todd Wilbur.
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- 1/8 pound ground beef
- 1 plain hamburger bun
- Salt
- 1 tablespoon ketchup
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon finely minced onion
- 1 dill pickle slice
1. Roll the ground beef into a ball and then press it flat on wax paper until about 1/4 inch thick. You can also prepare the burger ahead of time and freeze it for easier cooking.
2. Brown the faces of the bun in a saute pan over medium heat.
3. Remove the bun and cook the burger in the same pan for 2 minutes per side. Salt both sides during the cooking.
4. On the top bun, spread the ketchup, mustard, and onion, in that order, and top with the pickle slice.
5. Put the beef patty on the bottom bun and slap the top and bottom together.
6. Microwave the burger on high for 10 to 15 seconds.
Makes 1 hamburger.
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Recently, Taco Bell changed their seasoned beef recipe. I cloned that version in my recipe here.
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Find more copycat recipes for your favorite Panda Express dishes here.
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Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. My McDonald's French Fries recipe requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed, they contain enough sugar on their own to make a good clone with great color.
Now, how about a Big Mac or Quarter Pounder to go with those fries? Click here for a list of all my McDonald's copycat recipes.
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Read moreWhat is the McDonald's sign referring to when it says "Over 100 billion served?" That's not the number of customers served, but the number of beef patties sold since McDonald's first opened its doors in the forties. A hamburger counts as one patty. A Big Mac counts as two.
McDonald's sold its 11 billionth hamburger in 1972, the same year that this sandwich, the Quarter Pounder, was added to the growing menu. That was also the year large fries were added and founder Ray Kroc was honored with the Horatio Alger Award (the two events are not related). In 1972, the 2,000th McDonald's opened its doors, and by the end of that year McDonald's had finally become a billion-dollar corporation.Use my McDonald's Quarter Pounder recipe below and start your own count at home.
Find more of my McDonald's copycat recipes here.
Source: More Top Secret Recipes by Todd Wilbur.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.