Foodie claims he’s replicated the ‘perfect McDonald’s cheeseburger’ at HOME – here’s the recipe he used after years of perfecting it
- A home cook has revealed how to make a McDonald’s cheeseburger at home
- The cook’s recipe calls for beef, pickles, onion, mustard and tomato sauce
- He freezes the shaped patty for an hour before cooking it for four minutes
A McDonald’s lover has revealed how to make the chain’s iconic cheeseburger at home
A home cook has revealed how to make a ‘McDonald’s cheeseburger’ at home.
Fast food fan Ki Ryu-Tatsu’s recipe calls for ground mince, mustard, pickles, onions and square cheese, just like the fast food giant’s burger.
However, he makes his patty 40 per cent larger and adds two pieces of cheese instead of one.
‘Classic cheeseburger begins with a 100% pure Aussie beef burger seasoned with just a pinch of salt and pepper. The McDonald’s Cheeseburger is topped with a tangy pickle, chopped onions, ketchup, mustard, and a slice of melty Cheddar cheese,’ he wrote.
Both burgers have beef, cheese, pickles, onion, mustard and tomato sauce
How can I make McDonald’s style cheeseburgers at home?
1 Regular Burger Bun
60g Aussie Beef Thin (100g for me)
1 Slice Cheddar cheese (2 for me)
½ Tbsp. Onions, finely diced
1 Dill Pickle Chip (3 for me)
1 Tbsp. Heinz Tomato Ketchup
1 Tbsp. Heinz Yellow Mustard
1. Make beef patty, season with a pinch of salt & pepper, then place in the freezer for one hour
2. Finely dice the onion, slice dill pickle chip, and set aside
3. After the patty is frozen, pre-heat Cuisinart Clamshell Griddler to 240℃, remove patty from the freezer and cook patty for 4 ¼ minutes or until done
4. While patties are cooking, bring a non-stick frying pan to medium heat, then place the burger bun into the frying pan to toast. Once the buns reach a light golden color and the texture feels toasted, remove from the frying pan and set aside
Assemble the Cheeseburger
Starting with the bottom bun and the burger patty. On the top half of the bun, add tomato ketchup, then yellow mustard, then onions, sliced pickle, and lastly the Cheddar cheese slice. Then close the burger up with the top bun
To closely mimic the texture of the wrapped burgers, microwave your burger for 10 to 15 seconds to get that “steamed bun” effect, this is called “Q-ing” it was a term McDonald’s used for helping the flavors to meld via mechanical means ; ie heat lamp in the old days or a microwave in 2022.
Taste Rating 5 out of 5 Stars
The first step is to make the patties before popping them in the freezer for an hour, he explained.
He prepares the pickles and onions and sets them aside until it is time to assemble the burger.
Once the meat has been in the freezer for long enough Ki fire’s up his grill, and cooks the patty for four and a half minutes.
The home cook said it is important to shape the patties before putting them back into the freezer
He starts to assemble the burger once the meat has been cooked
The cheese is put between the meat and the sauce – just like at the restaurant
While the meat is cooking he toasts his buns in the frypan.
‘To closely mimic the texture of the wrapped burgers, microwave your burger for 10 to 15 seconds to get that ‘steamed bun’ effect, this is called ‘Q-ing’ it was a term McDonald’s used for helping the flavors to meld via mechanical means; ie heat lamp in the old days or a microwave in 2022,’ he wrote in the notes.
He then dresses the burger.
‘Starting with the bottom bun and the burger patty. On the top half of the bun, add tomato ketchup, then yellow mustard, then onions, sliced pickle, and lastly the Cheddar cheese slice. Then close the burger up with the top bun,’ he said.
Ki gave his recipe five out of five stars for taste and posted it alongside pictures of his creation alongside a store-bought burger.