“Bring it back!” “Bring it back!” That’s what a lot of folks are saying when they think about McDonald’s Cheddar Melt, which first came out around 2000, but it wasn’t available for long. But, so far, no luck. That’s when you have to step up and make it at home. And hey, to be honest.. it’s even better than I rememeber!
The real winning flavor on these McDonald’s Cheddar Melts is the onion and teriyaki mixture. It compliments the meaty burger and creamy cheddar sauce perfectly. I grilled my burgers because, well, that’s what I do, but you can also cook the burgers in the same pan that you cook the onions. The cheese and onions are also perfect on hot dogs, so don’t be afraid to double or even triple the recipe. And hey, a dash or two of hot sauce isn’t a bad idea either. But don’t go crazy with it. You definitely do not want to hide the wonderful flavor of the toppings on these McDonald’s Cheddar Melts. Heck, you could just eat the cheese and onion with a spoon!
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.
One of my favorite things to make on my Weber Smokey Mountain smoker are smoked hamburgers. After a long smoke session (some lasting through the night), there’s usually still a good bit of charcoal burning in the smoker. No point in wasting all that fuel I say, so I toss a few burgers and a little more smoking wood into the cooker. I let the patties smoke a bit, then transfer them to a super hot grill to get a nice char on them. The end result are great, super moist, tasty burgers.
You can skip the step of finishing the burgers on a grill, but I’d suggest that you don’t. Smoked hamburgers have a different texture than burgers that have been cooked over high heat for a short amount of time. It’s not a bad texture by any means, but if you and your guests are expecting that great grill char, you’ll want to let them (the burgers) to spend a little time over high heat. Smoked burgers also freeze well. If your smoker is already going, why not load it up with a bunch of patties so you’ll have plenty to enjoy later?
Fire up your smoker for cooking 225 F- 250 F. Use a light smoking wood, such as apple.
Form beef into patties and season well with salt and pepper.
Place burgers on smoker and cook 60-990 minutes or until beef reaches desired doneness (at least 150 F).
Note: Burgers will not have a char on them like you get when cooked over high heat. To get that great char, remove the burgers from the smoker when they reach 120 F and transfer to a hot grill to finish cooking.