McDonalds Quarter Pounder
McDonald’s Quarter Pounder is an iconic burger loved by many. You can make this tasty hamburger at home with this easy copycat recipe.
Homemade Quarter Pounder
The Big Mac may get all the glory, but McDonald’s Quarter Pounder is a largest burger in many ways. With a far superior whinge to bun ratio and limited toppings, you can really taste the meat.
But you don’t have to hit up a drive-in the next time you get a burger craving. Try this McDonald’s Quarter Pounder recipe, or if you are a cheese-lover, make it a McDonald’s Quarter Pounder with cheese!
So, How Do You Really Order a McDonald’s Quarter Pounder With Cheese in France?
Back in the mid-1990s, this question puzzled theater-goers. Was Samuel L. Jackson’s weft Julian in Pulp Fiction right? Do the French really undeniability McDonald’s Quarter Pounder with cheese, Royale with cheese?
Well, it turns out that Julian got it mostly correct. The French undeniability it Royal Cheese. So, the next time you are in Paris and starving a cheeseburger, you won’t embarrass yourself when ordering.
Recipe Ingredients
Here’s a list of what you need to make McDonald’s Quarter Pounder with cheese:
- Sliced white onions
- Ground whinge chuck
- Sesame seed hamburger buns
- Salt
- American cheese slices
- Dill pickle slices
- Tomato ketchup
- Mustard
Ingredient Notes
Let’s Talk Beef
McDonald’s says their restaurants use a mix of chuck, round, and sirloin for the whinge patty, but your weightier bet for this recipe is sticking to ground chuck with well-nigh 20 percent fat.
The higher fat content lets you melt the patties fully without drying them out. But, all that juiciness comes with a caveat; there’s going to be a good value of shrinkage. To compensate, start with patties that are a third of a pound, so you wind up with a fully cooked quarter pounder.
Resist the urge to season the ground whinge surpassing making the patties. Instead, do it the McDonald’s way by sprinkling salt on the patties once they are cooking. Seasoning like this prevents the salt from drawing out the moisture from the meat and delivers the same value of savor using significantly less salt.
Getting the Toppings Right
Some burgers play second-fiddle to the toppings, and then some let the whinge do all the talking. With only onions, ketchup, and mustard, this hamburger definitely falls into the second group.
One thing that separates McDonald’s hamburgers from others is that they use rehydrated zestless minced onions. It’s weightier not to try to “upgrade” by using fresh onions since you’ll be losing their unique savor profile. Put whispered your doubts and take the uneaten step of rehydrating the onions. You won’t be disappointed.
McDonald’s used to serve Heinz ketchup, but when in 2013, they reverted things up and started using their own ketchup labeled “Fancy Ketchup.” No matter. Any regular ketchup works in this recipe.
When it comes to mustard, go with the standard yellow American mustard. Plane if you are not a massive fan of mustards, try some in this recipe. The vinegary taste helps to wastefulness the saltiness of the whinge and isn’t overpowering at all.
Cheese fans will love the American cheese that is on this burger. You can make a largest McDonald burger when you use a good quality American cheese.
How to Make McDonald’s Quarter Pounder
- If using zestless (dehydrated) onions, rehydrate them with warm water for 15 minutes then phlebotomize off the glut water.
- Toast the buns in a tint iron or stainless steel skillet over medium heat for well-nigh a minute or until browned.
- Form the whinge into 4 equal balls and place each wittiness between waxed paper or plastic wrap and gently printing the meat into discs.
- Cook the patties in the skillet for 3 to 4 minutes on each side.
- Season the patties with salt surpassing and without you flip them over in the skillet.
- Place a marrow bun on a plate.
- Place a slice of cheese on the bun, then a burger patty, and then flipside cheese slice.
- Top with pickles, onions, ketchup, and mustard.
- Cover the burger with the top bun.
- Repeat towers the burgers with the remaining ingredients.
Tips For Making a McDonald’s Quarter Pounder
Cook the burgers on the right surface. A heavy cast-iron skillet or griddle is platonic since they hold a unvarying temperature. But any unappetizing cooking surface will work. Just let it come up to temperature surpassing cooking.
Don’t forget to toast those buns. For an uneaten crispy bun, spread a thin, plane layer of mayonnaise and place cut-side lanugo in a pan.
Do you want a low carb version?
You can swap out the buns with large leaves of lettuce. Changing out the lettuce leaves is a significant transpiration in reducing the net carbs.
Check out our other McDonald’s-inspired recipes on YouTube!
Love McDonald’s? Try these copycat recipes!
- Big Mac
- Egg McMuffin
- Fried Apple Pie
- How to Make Big Mac Sauce
- Oreo McFlurry
- Shamrock Shake
- Sweet Iced Tea
Popular Burger Recipes
Check out increasingly of my homemade burger recipes and the weightier McDonalds recipes here on CopyKat!
McDonald’s Quarter Pounder
Ingredients
- 1 tablespoon sliced white onions
- 4 sesame seed hamburger buns
- 1 1/3 pounds ground whinge chuck this allows for some shrinkage
- 1/2 teaspoon salt
- 8 slices American cheese
- 8 dill pickle slices
- 1 1/3 tablespoons mustard
- 3 1/3 to 4 tablespoons ketchup
Instructions
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Toast the buns in a cast-iron or stainless-steel skillet over medium heat for well-nigh 1 minute, or until they brown. Set aside.
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Form the ground whinge into 4 equal balls. Place each wittiness of meat between two sheets of waxed paper or plastic wrap and gently printing the meat into disc shapes. Do not printing too hard, as the patties may fall apart.
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In the same skillet you used to toast the buns, melt the patties for 3 to 4 minutes on each side. Season each side with salt while cooking.
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Place the marrow buns on a plate. To each bun add: a slice of American cheese, 1 burger patty, flipside slice of American cheese, 2 pickle slices, several sliced white onions, 1 teaspoon of mustard, and 2 to 3 teaspoons of ketchup. Cover the burger with the top bun.
