McDonald's Bacon McDouble (Copycat)

Name: McDonald's Bacon McDouble (Copycat)
Cuisine: American
Ingredients: 1/4 pound (115g) ground beef (divided into two 2-ounce/55g balls); 2 slices Applewood smoked bacon; 1 slice American cheese; 1 plain soft burger bun; 1 Tablespoon (8g) dried minced onions (rehydrated in warm water); 2 dill pickle slices; 1 Tablespoon (15ml) ketchup; 1 teaspoon (5ml) yellow mustard; A pinch of salt and black pepper

The original: Bacon McDouble · McDonald's →

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About

The Bacon McDouble is the McDouble with bacon: two small beef patties, one slice of American cheese, pickles, ketchup, mustard and onion on a plain bun, plus two strips of bacon. It is one of the cheap, compact burgers McDonald’s builds from the same few parts.

This home version gets the details right. The onion is dried minced onion soaked in warm water for about fifteen minutes, which gives the soft, sharp bite of the chain’s rehydrated onions. The bacon is cooked crisp, drained and cut in half so it fits the bun. The beef, a quarter pound in total, is divided into two small balls and pressed between parchment into very thin patties a little wider than the bun, since they shrink as soon as they hit the heat, and seasoned only once they are in the pan. Cheese melts between the two patties.

Ingredients

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Ground beef1/4 pound (115g) ground beef (divided into two 2-ounce/55g balls)
Bacon2 slices Applewood smoked bacon
American cheese1 slice American cheese
Burger bun1 plain soft burger bun
White onion1 Tablespoon (8g) dried minced onions (rehydrated in warm water)
Dill pickle2 dill pickle slices
Ketchup1 Tablespoon (15ml) ketchup
Yellow mustard1 teaspoon (5ml) yellow mustard
Black pepperA pinch of salt and black pepper

Recipe

1
First things first: the onions. Soak your dried minced onions in a small bowl of warm water for about 15 minutes. This gives them that specific soft texture and pungent 'fast food' bite. Once they're plump, drain the water and set them aside.
2
Cook your bacon until it's crispy but not burnt. You want that snap when you bite into the burger. Drain the strips on a paper towel and cut them in half so they fit the diameter of the bun perfectly.
3
Roll your ground beef into two small, even balls. Don't season them yet! Place them between sheets of parchment paper and press them down into very thin patties—slightly wider than your bun, because they'll shrink the second they hit the heat.
4
Lightly toast your plain bun in a dry pan until just warm and barely golden. We want it soft and pillowy, not crunchy. Set the halves aside.
5
Get your skillet screaming hot over medium-high heat. Drop the patties on and season the tops generously with salt and pepper. Sear for about 60-90 seconds until you see a nice crust, then flip. They'll cook incredibly fast since they're so thin.
6
Immediately place a slice of American cheese on ONE of the patties. Stack the other plain patty directly on top of the cheese. This creates the 'McDouble' signature move—two meats, one slice of cheese in the middle.
7
Assemble the masterpiece: On the top bun, add five dots of mustard, a swirl of ketchup, a pinch of your rehydrated onions, and two pickles. Place your bacon strips on top of the patties, then put the whole meat stack onto the bottom bun. Crown it with the dressed top bun.
8
Pro tip: Wrap the burger in parchment paper for 60 seconds. This allows the heat from the beef to steam the bun and perfectly melt the cheese into the bacon. It’s the difference between a 'sandwich' and a true McDouble.