Copycat McDonald's Hamburger
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.
Servings 10 servings
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
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.
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.
When ready to make the burgers, fire up a grill or heat a cast iron skillet over medium-high heat.
Working in batches, season the patties liberally on both sides and cook until done.
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.
Add the top bun and serve.