This copycat McDonald’s Hamburger 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.
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
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.