Mcdonalds Style Quarter Pounder Hamburger With Cheese Recipes
MCDONALD'S STYLE QUARTER POUNDER HAMBURGER WITH CHEESE
The McDonald's Quarter Pounder was first introduced into the United States in 1973. Outside of the United States, it also goes by the names of the McRoyal, or the McRoyal with cheese.
Provided by Broke Guy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all of the dry ingredients together in a separate bowl for McDonald's burger seasoning.
- Add the meat to a large bowl and lightly blend. Weigh the meat mixture into exactly four 4-ounce patties for a quarter pound McDonald's patty.
- Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 1/2 hours.
- When ready to cook, remove the onions from the water and drain thoroughly.
- Heat a large, nonstick griddle to high. Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them.
- Place the bun on a clean part of the flat top and toast until warm.
- Place the patties on the griddle, season heavily with the seasonings and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 6 seconds. Flip the burger and repeat, remembering to season heavily.
- When buns are warm, remove to work station. On the crown of each bun, place 5 nickel-sized dollops of ketchup, four in each corner and one in the center. In the empty spaces, place five smaller dots of mustard.
- Divide the onions between the buns placing them on the ketchup and mustard.
- Place a slice of cheese on each bottom bun then the cooked patty on top of the cheese.
- Add another slice of cheese to each hamburger patty and place 2-3 pickles chips on top of the cheese.
- Assemble the top and bottom portions of the hamburger and serve.
Nutrition Facts : Calories 439.8, Fat 31.3, SaturatedFat 15.7, Cholesterol 113.5, Sodium 5971.4, Carbohydrate 6.6, Fiber 0.5, Sugar 0.6, Protein 31.9
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- Bring a skillet or non-stick frying pan to medium heat, then place the bun halves into the dry skillet to toast. Once the buns reach a light golden color and the texture feels toasted, remove from the skillet and set aside.
- Mince the fresh onion and set aside or, if using dried, to rehydrate dried minced onion, add 1/2 tablespoon of the dried onion to 1 cup of boiling water. Allow the onion to set and absorb the water until there is no longer a hard center, then drain and set aside.
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- Assemble the quarter pounder by starting with the bottom bun, adding another slice of the American cheese, and topping that with the burger and cheese. On the top half of the bun, add ketchup, then mustard, then the diced onions, and lastly the sliced pickles, then close the burger up with the top bun.
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