Copycat McDonald’s Hamburger

Just because I don’t eat fast food doesn’t mean I can’t make it at home. The last time I had an original McDonald’s hamburger, I believe Star Wars was just out in the movie theaters. Yep it’s been a while. But you know, this copycat version really brought back memories. It takes just like I remember the original burger to be. Now mine might be a tad larger, but then, so am I. The key to this burger is the seasoning. Make a batch and keep it on hand for any burger, not just this McDonald’s burger.
To make the burger feel even more like the original McDonald’s burger I served it with a copycat of McDonald’s French fries. The fries definitely make you think you just pulled out of the drive-thru at your local McDonald’s, opened the bag, and grabbed and ate a handful of hot fries. Admit it, when they’re hot and crunchy, they’re good. Really good. And a great pairing with this hamburger.

Copycat McDonald's Hamburger
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Prep time: 
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Serves: 10 servings
 
Note: Just like the original, these hamburgers will be very thin which can be a bit challenging to make and cook. Don't be afraid to double the size of the patties.
Ingredients
For the burgers
  • 1 pound ground chuck (use 80/20 for the best results)
  • 1/4 cup dried minced onions
  • 10 small hamburger buns
  • 10 hamburger dill pickle slices
  • Ketchup and prepared mustard
  • Wax paper
For the seasoning (makes more than you'll need)
  • 4 tablespoons salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
Instructions
  1. Divide the beef into 10 equally-sized balls. Form into thin patties 4" in diameter and 1/4" thick. Place onto wax paper and freeze for 1 hour.
  2. Meanwhile, place the dried minced onions into a small resealable container. Add enough water to cover by 1". Seal and refrigerate until time to make the hamburgers.
  3. When ready to make the burgers, fire up a grill or heat a cast iron skillet over medium-high heat.
  4. Working in batches, season the patties liberally on both sides and cook until done.
  5. Toast buns.
  6. Assemble burgers by placing cooked patties on bun bottoms. Add a squirt each of ketchup and mustard, along with a slice of dill pickle and a teaspoon of the re-hydrated onions.
  7. Add the top bun and serve.
For the seasoning
  1. Combine all ingredients.

Black Bean Teriyaki Burgers

Well, I did it. I finally made vegetarian burgers using black beans. And you know, they weren’t just OK, they were great! The patties held up, stayed moist, and had a nice little kick to them. A little sweetness from pineapple rings and teriyaki, plus the crunchiness of red onion finished off the deal just perfectly.
black-bean-teriyaki-burgersI’m going to fit black bean teriyaki burgers into my regular menu more and more. And I can see myself trying other variations. I’ll skip the teriyaki and pineapple and add smoky BBQ sauce for a great southwestern black bean burger. Or maybe substitute coleslaw and vegetarian chili! Now we’re talking!

Black Bean Teriyaki Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Serves: 4 servings
 
Ingredients
  • 2 (15 ounce) cans black beans, drained, rinsed, divided
  • 1/2 medium red onion, diced, plus a few slices for topping
  • 1 tablespoon minced garlic
  • 2 tablespoon parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 1 egg, whisked
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon seasoned salt (OR salt and pepper to taste)
  • 1 cup plain breadcrumbs (you may need less)
  • Olive oil
  • 4 sesame seed burger buns
  • 1/2 cup teriyaki sauce
  • Sliced pineapple
  • A few slices red onion
Instructions
  1. Combine 1 can of the drained beans, garlic, parsley, cilantro and diced red onion in a large bowl.
  2. Transfer to a food processer and pulse until the mixture is pureed. It does not need to be smooth, a few chunks are fine.
  3. Return the mixture to the bowl and add the remaining beans, the egg, red pepper flakes and seasoned salt.
  4. Combine the mixture using your hands. You want it to be firm enough to form patties, so add breadcrumbs, a little at a time, mixing well until you get the right consistency.
  5. Divide the mixture into 4 parts and form into patties.
  6. Fire up your grill or a large skillet over medium-high heat.
  7. Lightly brush both sides of the patties with the oil. Place on the grill and cook 4-5 minutes or until a nice char is formed.
  8. Flip and cook the other side 4-5 minutes or until a nice char is formed.
  9. Remove from the grill.
  10. Serve on buns, topped with teriyaki sauce, pineapple and red onion slices.

Fire Pit Burgers

Burgers definitely don’t have to be complicated to taste great. But, they do need to be messy, in my opinion. When I take a bite I want a bit of juice running down my arm. And some tasty sauce dripping onto the plate. These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.

For a little extra kick, mix some finely minced jalapenos in with the ground beef before forming the patties. You can also substitute habanero Jack cheese for the pepper Jack. That’ll definitely up the spice level on your Fire Pit burgers!

Fire Pit Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Serves: 3 servings
 
Ingredients
  • 1 pound ground beef (I prefer 85/15 mix)
  • 3 hamburger buns
  • Chiptole mayonnaise (make your own by combining mayonnaise and chopped chiptoles in adobo sauce or pick up a bottle of Kraft Chiptole mayonnaise)
  • Green leaf lettuce
  • 3 slices pepper Jack cheese
  • 6 slices hickory smoked bacon, cooked until just starting to get crispy
  • 1 ripe tomato sliced
  • 6 thin slices red onion (I like to soak my onions in cold water for 10 minutes before draining and adding to the burgers to mellow them out a little bit.)
Instructions
  1. Form beef into 3 equally-sized patties. Cook as desired. I prefer to grill mine or cook them on a griddle.
  2. Toast the buns as desired.
  3. Slather the buns with the chipotle mayonnaise. Don't be shy with it.
  4. Add the lettuce to the buns. I like to put my lettuce under the patties. It helps keep the bottom bun from getting soggy.
  5. Top patties with cheese and add to buns.
  6. Add the bacon, tomato and onion and serve.

Bistro Burger Version 2.0

Any good bistro has good bistro burgers. And there are as many variations as there are bistros. My first favorite bistro burger was loaded with lettuce, fried egg, bacon, and a whole bunch of other things. Version 2.0 of the bistro burger takes a little simpler approach, combining delicious grilled mushrooms and onion with a fantastic sauce. The sauce absolutely pairs beautifully with the burger, and is so good that I doubled the recipe.
bistro-burger-version-2I’m a casual fan of horseradish, which means it can easily become too strong for me if there is too much of it in a dish. The amount of horseradish in the sauce on these bistro burgers was just right for me. The same sauce now finds its way onto wraps and sandwiches in our household. It’s just that good.

Bistro Burger Version 2.0
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 lb ground beef
  • Kosher salt and freshly ground black pepper
  • 4 ounces fresh button mushrooms, sliced
  • 4 ounces fresh cremini mushrooms, sliced
  • 1/2 cup red onions, sliced then
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 slices Fontina cheese
  • 4 onion burger rolls
For the sauce (we love the sauce so much that we doubled it)
  • 1/4 mayonnaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh chives, chopped (or substitute green onions)
Instructions
For the sauce
  1. Whisk together all ingredients until smooth.
For the burgers
  1. Fire up your grill.
  2. Season the burgers with salt and pepper and begin cooking.
  3. Toss the mushrooms and onion with the olive oil and place on a sheet of aluminum foil.
  4. Place foil on grill and cook until the mushrooms are starting to get tender.
  5. When the burgers are done top with the mushroom mixture.
  6. Add the cheese slices and melt.
  7. Toast the buns if desired. Slather with the sauce.
  8. Add the cooked patties.
  9. Devour.

Asian Pork Burgers

I could’ve just left off the lettuce because these Asian pork burgers require absolutely nothing else to make them even more fantastic. Every bite is packed with tender, juicy pork. Teriyaki and soy sauces and ginger bring that Asian-inspired taste. Add a few vegetables and you have what might just be the perfect pork burger.
Asian Pork BurgersI substituted a hot pepper instead of adding bell pepper. I wanted a little heat in my burgers. Nothing too overpowering. You can also just add a few pinches of red pepper flake if you want a little kick. But don’t leave out the vegetables. They add not only flavor but moisture, which pork needs.

Asian Pork Burgers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
These burgers are so packed with flavor that they really don't require any toppings.
Ingredients
  • 2 pounds ground pork
  • 1 small apple, peeled, cored, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 green or red bell pepper, finely chopped (I substituted a small chili pepper)
  • 1/4 cup teriyaki sauce
  • 1/4 cup apple cider
  • 1 teaspoon ground ginger
  • 1/2 cup bread crumbs
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 8 hamburger buns
Instructions
  1. Place the pork in a large bowl.
  2. Add the remaining ingredients except for the buns.
  3. Divide into 8 equally-sized portions and form into patties.
  4. Wrap in wax paper and refrigerate for 30 minutes.
  5. Fire up your grill.
  6. Grill the burgers for 5 minutes then flip and continue grilling until done (160 F internal temperature).
  7. Toast the buns, if desired.
  8. Serve.

Copycat Quarter Pounders with Cheese

After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess!
copycat-quarter-pounders-with-cheeseIt wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.

Copycat Quarter Pounders with Cheese
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Prep time: 
Cook time: 
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Serves: 2 servings
 
Ingredients
For the burgers
  • 2 1/4 pound burger patties (to keep it authentic use pre-made patties from your grocery store)
  • 2 sesame seed burger patties
  • 4 slices American cheese (get the deli style, it's a bit thicker and tastier)
  • Prepared yellow mustard
  • Ketchup
  • 2 tablespoons white onion, finely chopped
  • 4 dill pickle slices
For the burger seasoning (makes enough for several burgers)
  • 4 tablespoons Kosher salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
Instructions
  1. Combine the seasoning ingredients.
  2. Season both sides of the patties.
  3. Cook your patties in a hot skillet or on a griddle.
  4. Top each patty with a slice of cheese.
  5. Toast the buns.
  6. Add the patties to the bun bottoms.
  7. Squirt 5 little dots of mustard around the patties.
  8. Do the same with the ketchup.
  9. Add 1 tablespoon of onion and 2 pickle slices to each patty.
  10. Top each patty with another slice of cheese.
  11. Add bun top and serve.

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
jalapeno-onion-steak-and-burger-toppingNext time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat (the jalapenos mellow while they cook), so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

Jalapeno Onion Steak and Burger Topping
Recipe type: Sauce
Cuisine: American
Prep time: 
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Serves: 2 cups
 
Ingredients
  • 2 teaspoon unsalted butter
  • 2 medium sweet onions, sliced thin
  • 2 jalapenos, sliced thin, seeds removed if desired
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 2 teaspoon apple cider vinegar
Instructions
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  3. Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  4. Add the heave cream and stir. Cook for 2 more minutes.
  5. Add the apple cider vinegar and season with salt and pepper to taste.
  6. Stir and serve.

 

Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Buffalo Wing Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 small sweet onion, minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon (or more) crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce, optional
  • Thinly sliced ripe tomato, optional
For the mayonnaise
  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper
Instructions
For the burgers
  1. Melt butter with oil in a medium skillet over medium heat.
  2. Add the onion and salt and cook until onion starts to turn golden.
  3. Add the garlic, stir and cook another 2 minutes.
  4. Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  5. Add the ground meat and combine well. Form into 4 equally-sized patties.
  6. Fire up your grill. Oil your grates so that the patties do not stick.
  7. Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  8. Toast buns if desired.
  9. Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.
For the mayonnaise
  1. Combine all ingredients.