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McDonald's Hamburger copycat recipe by Todd Wilbur

McDonald's Hamburger

Score: 5.00 (votes: 3)
Reviews: 3
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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.

Source: Top Secret Recipes by Todd Wilbur.

Get This

_main
  • 1/8 pound groud beef
  • 1 plain hamburger bun
  • Salt
  • 1 tablespoon ketchup
  • 1/2 teaspoon prepared mustard
  • 1/2 teaspoon finely minced onion
  • 1 dill pickle slice
Do This

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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Reviews
simon
Feb 14, 2014, 22:00
Excellent and spot on ! Thank you.made double cheeseburgers with it. Next time I will pop some bacon in :))))) better than the real for sure. The bun you use and salt quantity is defiantly important. I found a slightly sweeter ready made bun was best.
tara
Jul 16, 2013, 22:00
It turned out to be amazing. Better than the real actually.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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