In 1963 the busiest clown in America, Ronald McDonald, made his debut in Washington, D.C. But beneath that red wig and 14 1/2-inch shoes was someone who would later become the portly weatherman on NBC's "Today" show. It was Willard Scott.
Future Ronald McDonald wanna-be's get their training at McDonald's "college," just as many of the chain's managers and franchise owners do. It is a surprisingly busy institution. By 2001 the 40,000th student was granted a Hamburgerology Degree from McDonald's Hamburger University in Oak Brook, Illinois. Hamburger University was set up to provide instruction for McDonald's personnel in the various aspects of their business—equipment, controls, human relations skills, and management skills.
Nearly 3,000 students pass through the halls of the school each year as they continue to grow in their McDonald's careers. And the American council on Education has approved eighteen of the university's courses for college credits.
One more chapter in the studies of H.U. graduates came in 1985, when the "hot side" and "cool side" of the McD.L.T. found their way onto McDonald's menu. It lives on only here, for five years after it was introduced, the McD.L.T. was dropped and replaced with the McLean Deluxe.
Source: Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 1 sesame seed hamburger bun
- 1/8 teaspoon prepared mustard
- 1 teaspoon ketchup
- 2 medium onion rings, quartered
- 3 dill pickle slices
- 1/4 cup chopped lettuce
- 1 tablespoon mayonnaise
- 1 slice American cheese
- 2 tomato slices
- 1/4 pound ground beef
- Pinch salt
- Do This
1. Lightly brown both halves of the hamburger bun, face down, in a hot pan. Set aside and keep the pan hot.
2. Build the "cool side" of the McD.L.T. in the following stacking order from the bottom up:
chopped iceberg lettuce
American cheese slice
3. With your hands, form the ground beef into a thin patty slightly larger in diameter than the bun.
4. Cook the patty in the hot pan for 2 to 3 minutes per side. Lightly salt and pepper the patty.
5. Build the "hot side" in the following stacking order from the bottom up:
6. When you are ready to eat, slap the "cool side" and the "hot side" together, and do the eating.
Makes 1 hamburger.
I'm Todd Wilbur,
Chronic Food Hacker
For 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.