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 McDonald’s Hamburger really brought back memories. It tastes 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.
Ya Gotta Have The Fries, Too!
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 copycat McDonald’s hamburger. Top them all with a copycat of Heinz’s ketchup and you’re set for some good eats!
Simple. And Good.
You gotta keep the toppings on this burger simple. Just like the classic. Don’t be grabbing any homemade garlic aioli or imported mayonnaise or something like that. Start with the dill pickle chips. Now, I have to admit, I do something to mine first. I personally think something has happened to dill pickle chips in the last few years. They’ve gotten thicker. Like crazy thicker. Too thick for my tastes. So I take a whole dill pickle and slice it thin with a sharp knife. I don’t consider that a violation of my ‘nothing fancy on this burgers’ rule. It’s just common sense.
Next up of course is a little ketchup and mustard. Heinz ketchup. French’s mustard. That’s it. Don’t go substituting. I’m not usually a stickler for these things. I really don’t care what you put on your burgers. But for these, it seems almost wrong to mess with them. They aren’t fancy. Never will be.
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Feeling nostalgic? Try my copycat of the Arch Deluxe burger too!
Copycat McDonald’s Hamburger
Ingredients
For the burgers
- 1 pound ground chuck use 80/20 for the best results
- ¼ cup dried minced onions
- 10 small hamburger buns
- 10 slices dill pickle chips
- ketchup
- prepared mustard
For the seasoning (makes more than you’ll need)
- 4 tablespoons kosher salt
- 2 tablespoons Accent
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
Instructions
- 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.
- Toast buns.
- 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.
For the seasoning
- Combine all ingredients.
Notes
Nutrition
Nutritional values are approximate.
