Copycat McDonald’s 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.

I like to enjoy a big ole glass of ice-cold homemade Snapple tea with my quarter pounder with cheese.

Copycat Quarter Pounders with Cheese

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Mike

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

  • Combine the seasoning ingredients.
  • Season both sides of the patties.
  • Cook your patties in a hot skillet or on a griddle.
  • Top each patty with a slice of cheese.
  • Toast the buns.
  • Add the patties to the bun bottoms.
  • Squirt 5 little dots of mustard around the patties.
  • Do the same with the ketchup.
  • Add 1 tablespoon of onion and 2 pickle slices to each patty.
  • Top each patty with another slice of cheese.
  • 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, 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

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Author Mike

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

  • Melt the butter in a large skillet over medium heat.
  • Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  • Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  • Add the heave cream and stir. Cook for 2 more minutes.
  • Add the apple cider vinegar and season with salt and pepper to taste.
  • 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!

Also try my campfire burgers or my crazy-great west coast burgers.

Buffalo Wing Burgers

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 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

  • Melt butter with oil in a medium skillet over medium heat.
  • Add the onion and salt and cook until onion starts to turn golden.
  • Add the garlic, stir and cook another 2 minutes.
  • Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  • Add the ground meat and combine well. Form into 4 equally-sized patties.
  • Fire up your grill. Oil your grates so that the patties do not stick.
  • Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  • Toast buns if desired.
  • Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.

For the mayonnaise

  • Combine all ingredients.

Oklahoma Fried Onion Burgers

The tastiest burgers are cooked on a flat-top griddle or in a hot skillet. Unlike a grill, the fat doesn’t drip down into the fire below. Instead, it stays on the burger, keeping it moist. And the added plus of a griddle is that you get that wonderful char. These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.
Oklahoma Fried Onion BurgersI use a griddle insert that fits into my Weber charcoal and gas grills to griddle burgers like Oklahoma fried onion burgers. It not only gets super hot, it gets hot consistently across the entire griddle. This ensures that I get nice evenly cooked burgers no matter how many I am cooking at once.

Also try my super-cheesy queso burgers.

Oklahoma Fried Onion Burgers

Course Main
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 1 large white onion peeled, halved, sliced thin
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 4 slices American cheese
  • Mayonnaise
  • Prepared yellow mustard
  • Pickle slices
  • 4 hamburger buns

Instructions

  • Place the onion slices in a large bowl.
  • Toss with 1 teaspoon of salt and let rest for 30 minutes to extract as much liquid out of the onions as possible.
  • Transfer the onions to a towel or a few sheets of paper towels, roll up tightly and squeeze to remove as much liquid as you can.
  • Divide the onion slices into 4 equal piles on a cutting board or flat surface.
  • Divide the beef into 4 patties and form into balls.
  • Place beef on top of the onions and, using the palm of your hand or the bottom of a small skillet, flatten the beef into patties. The onions will stick to the bottom of the patties. That's what you want.
  • Season patties with salt and pepper.
  • Heat up a griddle or cast iron skillet on your stove top or grill over medium-high heat.
  • Add the butter and swirl it around to coat the griddle or skillet.
  • Add the patties, onion side down, and cook for 6-8 minutes. You'll see the onions starting to turn golden brown and get crispy around the sides.
  • Flip and continue cooking until the burgers are done, about 2 more minutes.
  • Top with cheese and remove.
  • Toast the buns, if desired.
  • Add the patties, mayonnaise, mustard, and pickles.

Copycat McDonald’s Arch Deluxe Burgers

Probably no one besides me remembers McDonald’s Arch Deluxe burgers. They were a more grown up burger, launched in the 1990s. They were a flop, but honestly, I’m not sure why. I love making copycat versions of the burger at home. They are your pretty-much-standard burgers, but with a sauce that is totally different than the special sauce you find on a Big Mac.
copycat-arch-deluxe-burgersThe star of the show is definitely the sauce and the special seasoning that McDonald’s uses on all of their burgers, from the Arch Deluxe of old to the classic Quarter Pounder. I always thought that the Arch Deluxe should’ve been a hit (along with the McDLT). Well, I guess I can’t call them all correctly!

After you devour your copycat Arch Deluxe Burgers you’ll want to make copycats of McDonald’s Cheddar Melt and a Quarter Pounder with Cheese. Trust me.

Copycat Arch Deluxe Burgers

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Author Mike

Ingredients

For the burger

  • 1 sesame seed hamburger bun
  • 1/4 pound beef patty
  • 1 slice American cheese
  • 1-2 medium thin tomato slices
  • 1-2 lettuce leaves chopped
  • 1 tablespoon ketchup
  • 1 tablespoon chopped white onion

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

For the special sauce

  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Grey Poupon mustard
  • 1 pinch freshly ground black pepper

Instructions

For the burger

  • Toast the buns.
  • Season the patty with the burger seasoning from below. Cook as desired.
  • Top the hot beef patty with the cheese.
  • Slather the insides of the bun halves with the special sauce.
  • Add the beef patty to the bottom bun.
  • Add the tomato, lettuce, ketchup, onion and top bun and serve.

For the burger seasoning

  • Combine all ingredients.

For the special sauce

  • Combine all ingredients until smooth.

Dallas Burgers

My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).

Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me.
Dallas BurgersI used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.

Also try my Oklahoma fried onion burgers.

Dallas Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8 servings

Ingredients

  • 2 pounds ground beef formed into 6-8 patties
  • Garlic salt
  • Freshly ground black pepper
  • 6-8 hamburger buns
  • 6-8 slices extra sharp Cheddar cheese
  • Your favorite BBQ sauce
  • 1 pound prepared coleslaw you may have a bit leftover to serve on the side
  • Dill pickle slices
  • Potato chips

Instructions

  • Fire up your grill.
  • Season beef patties with garlic salt and black pepper.
  • Cook burgers as desired and toast the buns if you wish.
  • Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you're certainly welcome to put the cheese on top!).
  • Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
  • Serve with lots of paper towels.
  • Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
  • Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
  • Grill the patties until fully cooked.
  • Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
  • Assemble burgers on the buns and top with the remaining ingredients.

Chili Crunch Burger

I’ve been jonesin’ really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I fired up my grill and proceeded to make a big ole chili crunch burger. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!
Chili Crunch Burger

There is nothing but goodness in every bite of this chili crunch burger. Chili and yummy burger juices will run down your arm. Melted cheese will drip onto your plate. That’s why you want to keep a few extra Fritos around so you can scoop up the fallen chili and cheese.

Although I prefer fresh jalapenos, sometimes they aren’t available. That’s when I substitute canned (not pickled) chopped jalapenos. My favorite are fire-roasted. The roasting adds a great sweet charred flavor to any dish.

Also try my creamy mushroom burger.

Chili Crunch Burger

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 2 pounds ground beef
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 8 hamburger buns
  • 8 slices Habanero Jack cheese
  • 1 15 ounce can Hormel Hot No Bean chili warmed
  • 1 medium onion red, white or sweet, chopped
  • 4 jalapenos seeded, chopped
  • A few handfuls of Fritos Chili Cheese corn chips

Instructions

  • Place beef in a large bowl.
  • Season with salt, pepper and cayenne and mix well. Form into 8 1/4 pound patties.
  • Grill burgers as desired.
  • Place cooked patties on bun bottoms.
  • Top with cheese, a few tablespoons of the chili, the onion, and jalapeno.
  • Add a few corn chips and the bun top and serve (with paper towels!).

Bistro Burgers

I was jonesin’ for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers were so good that Anita said “You’re making these again, and soon” after only one bite. Of course, there’s bacon. And a fried egg (burgers and fried eggs were meant for each other). But the kicker? Frisee lettuce tossed with Dijon, shallots and a bit of the drippings from the bacon. My goodness they were great!
Bistro BurgersThere is nothing I can think of that could possibly make these Bistro burgers any better other than to have made more of them. The Dijon wasn’t too strong (sometimes, too much mustard can be a bad thing), and in fact it was outstanding. Every bite was packed with the perfect tastes.

Also try my version 2.0 of the Bistro Burger. It has the added kick of horseradish!

Bistro Burgers

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers

Ingredients

  • 4 slices thick-cut bacon
  • 1 1/2 pounds ground beef divided into 4 patties
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 4 hamburger buns
  • 1 tablespoon Dijon mustard plus more for spreading
  • 1 shallot sliced thin
  • 1 small bunch frisee lettuce torn

Instructions

  • Fire up your grill.
  • Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate.
  • Reserve all but 1 tablespoon of the bacon drippings.
  • Season the burger patties and place on the grill.
  • While the burgers are cooking fry the egg in the skillet. Remove.
  • Cook burgers until they reach the desired doneness.
  • Toast buns as desired.
  • Whisk 1 tablespoon of the Dijon and 1 tablespoon of the reserved bacon drippings. Stir in the shallots then toss the frisee into the mixture, coating
  • Slather buns with a bit more of the Dijon.
  • Add the cooked patties, bacon, egg, frisee and bun tops. Enjoy!

Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers. Sure, the cheese sauce is amazing (it’s actually a bit beyond amazing, and would also be fantastic on hot dogs), but the patties are the star of the show. Any burger patty I make in the future will be just like these. Tender, juicy, smoky, and incredibly tasty. With a bit of a kick. Tremendous. And not meatloafy, either. You know the kind of burgers I’m talking about. They’re more like meatloaf than burger. Don’t worry, these do not cross the line into meatloafness.
Tex-Mex Bacon CheeseburgersGrating onions can take a bit of time, but it’s well worth the effort on these Tex-Mex bacon cheeseburgers. Although you can sort of duplicate the texture by pureeing the onions in a blender, I’ve found it’s best to get out a box grater, grab an onion, and just get to work.

Also try my Tex-Mex corn chip chili.

Tex-Mex Bacon Cheeseburgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

For the patties

  • 12 slices cooked bacon
  • 1 pound ground beef
  • 4 tablespoons grated white onion
  • 2 cloves garlic minced
  • 2 tablespoons pureed chipotles in adobo sauce
  • 2 tablespoons Worcestershire sauce
  • Kosher salt and freshly ground pepper

For the cheese sauce

  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar
  • 1 14 ounce can diced tomatoes with green chiles drained

For the burgers

  • 4 burger buns
  • Garnishes as desired onion, tomato, jalapeno, etc

Instructions

For the patties

  • Fire up your grill.
  • Chop 4 pieces of the bacon and place in a large bowl.
  • Add the beef, onion, garlic, chipotles, Worcestershire sauce and salt and pepper to taste.
  • Mix well and divide into 4 equally sized portions, then form into patties.
  • Transfer to the grill and cook as desired.

For the cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the flour and continue whisking while cooking for 1 minute.
  • Continue whisking while slowly adding the milk. Cook until warmed but not simmering, whisking often.
  • Stir in the cheese until melted.
  • Add the tomatoes, stir, and cook until warm. Reduce heat to low until ready to use.

Finally assembly

  • Top each bun bottom with two slices of the bacon.
  • Add patties and plenty of cheese sauce.
  • Add desired garnishes.
  • Serve.
  • Devour.

Mount Vesuvius Burger

The Mount Vesuvius burger was available at Red Robin for a limited time years ago. It was ‘invented’ by a 12-year old. At 12 I was not inventing crazy-good burgers, or even horribly-bad burgers. Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smoky flavors of bacon and provolone, and the serious kick of a spicy sauce.
Mount Vesuvius BurgerAs I’ve said before, the sign of a good burger is just how messy it is when you eat it. Well, you don’t have to look at this burger for too long to realize just how good (er…. messy) it is going to be when you bite into it.

Want a cool variation to this already great Mount Vesuvius burger? Add some French fried onions for a great crunch.

Mount Vesuvius Burger

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Author Mike

Ingredients

For the burgers

  • 4 4 ounce beef burger patties
  • 2 hamburger buns
  • 4 strips smoked bacon cooked
  • 4 slices provolone cheese
  • Crumbled bleu cheese or substitute Gorgonzola

For the lava sauce

  • 1/4 cup sweet BBQ sauce
  • 1/4 cup hot sauce I used Cholula
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 dash garlic powder

Instructions

For the burgers

  • Cook patties as desired. Toast buns if desired.
  • Assemble burgers by first slathering the bottom buns with the sauce.
  • Add a burger, a slice of provolone and the bacon.
  • Add the other patty and the remaining provolone cheese.
  • Add more sauce and the cheese crumbles. Add the bun top and serve with plenty of napkins.

For the lava sauce

  • Combine all ingredients. Heat in a small saucepan if you wish to serve the sauce warm.