“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.
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! It 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.
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. The 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!
Now, it has been a long time since I had a McRib sandwich. Years. Decades, actually. But, boy did I eat a lot of them in my younger years. So I was happy to run across this copycat version that really brings back (food) memories.
These copycat McRib sandwiches come out very tender, and very tasty. The great taste is thanks to a fantastic sauce. The sauce is so good that I doubled the ingredients to make a bigger batch, enough to serve over boneless wings (awesome!) later. Even if you don’t make these sandwiches, make the sauce. It’s the boss.
The addition of chipotle peppers to the sauce is what gives it that fantastic smokey flavor, with just a little kick. Real McRib sandwiches are also topped with chopped onion, which I omitted because I felt that there was enough onion in the sauce.
Add the onions and saute until soft, about 4 minutes.
Add the garlic and cook another minute.
Add remaining ingredients and stir.
Bring to a simmer and continue simmering until the sauce is thick, 15-20 minutes.
I prefer the sauce to be chunky, so I used the sauce as it was at this point. If you want a less chunky version, blend the sauce using an immersion blender or transfer (after cooling) to a blender to puree.
For the sandwiches
Preheat a large skillet or Griddler to medium-high heat.
Form the pork into thin rectangular patties that are the size of the buns. Season with salt.
Cook 3-5 minutes on one side then flip and cook until pork reaches 165 F.
Brush pork with sauce and flip. Brush other side with sauce. Cook another 2-3 minutes or until the sauce sets up.
Meanwhile, combine butter and garlic salt and brush onto insides of the rolls. Place rolls butter side up under broil for a minute or two to get a little brown.
Serve pork patties on rolls topped with dill pickle slices and onion, if using.
Yep, it tastes just like the stuff you get for your nuggets at the fast food chain. We made a batch of this copycat of McDonald’s sweet and sour sauce for dipping some homemade chicken nuggets. As a teen, and when I was in college, I ate my share of McDonald’s chicken nuggets. I always had them with the sweet and sour sauce, and I wasn’t shy about dipping either. Times have changed. Now I make my own nuggets and sauce.
This sauce freezes well, so make an extra batch and keep some on hand for those times when you want a quick chicken nugget snack with a great dipping sauce.