THE MOST TRUSTED COPYCAT RECIPES
THE MOST TRUSTED COPYCAT RECIPES
McDonald's McD.L.T. copycat recipe by Todd Wilbur

McDonald's McD.L.T.

Score: 5.00 (votes: 1)
Reviews: 1
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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.

Get This

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  • 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:

bottom bun
mustard
ketchup
chopped onion
pickle slices
chopped iceberg lettuce
mayonnaise
American cheese slice
tomato slices

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:

top bun
beef patty

6. When you are ready to eat, slap the "cool side" and the "hot side" together, and do the eating.

Makes 1 hamburger.

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Reviews
Anonymous
Aug 14, 2020, 13:48
I absolutely love tasting the hot and the cool together with the McDLT. It makes for the perfect burger in my opinion. Thanks for the recipe, it’s so delicious!

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    Exclusive signed copy. America's best copycat recipes! Save money and amaze your friends with all-new culinary carbon copies from the Clone Recipe King!

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    Baja Fresh Salsa Baja

    You won't find freezers, can openers, or microwave ovens at this national Mexican food chain. Since 1990 Baja Fresh has been serving up great food, made fresh with each order. As you're waiting for your food to come out, that's when you hit up the salsa bar, where you'll find several varieties of delicious fresh salsa, from hot to mild, ready to be spooned into little tubs that you can take to your table or to your car. One of the most popular selections is called Salsa Baja—its medium spiciness, smoky flavor, and deep black color make the salsa unique and mysterious. That is, until now, since I've got a Top Secret formula for you right here. But the recipe wasn't as easy to create as I first thought. I figured the tomatoes would have to be extremely blackened over a hot grill, but I wasn't sure how to get them dark enough to turn the salsa black without the tomatoes getting all mushy and falling apart on the barbecue.

    So, I went back to Baja Fresh before they opened to peer through the window to see if I could catch some hot salsa production action. I waited and waited. After several hours, as the lunch rush was beginning to wind down and no fresh salsa was in the pipeline, it was time for extreme measures to get things moving. I went in and ordered 30 tubs of Salsa Baja to go, and that did it. I ended up with a big bag filled with 2 gallons of salsa (thankfully they poured those 8-ounce portions into bigger bowls), and the restaurant went immediately into "salsa red alert" to replenished the now-dwindling salsa reserve. It was perfect. As I was grabbing my bag of salsa, a dude come out from the kitchen with a huge box of tomatoes and placed them all on the grill. I ordered a giant Diet Pepsi and parked myself at a close table to watch the process. That's when I discovered the secret. For super-charred tomatoes, they start with firm, chilled tomatoes, that aren't too big or too ripe. I also found out that the tomatoes must start roasting on the grill with the stem-side down. Crafting the rest of my Baja Fresh Salsa Baja copycat recipe was simple...

    Find more cool dips and salsa recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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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 copycat recipes for you to use at home. Welcome to my lab.

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