McDonald's Cheeseburger (Copycat)

Name: McDonald's Cheeseburger (Copycat)
Cuisine: American
Ingredients: 1 pound (450g) ground beef (80/20 lean-to-fat ratio); 8 plain soft burger buns; 8 slices American cheese; 2 Tablespoons (10g) dried minced onions; 1/2 cup (120ml) warm water (for rehydrating onions); 1/4 cup (60ml) ketchup; 2 Tablespoons (30ml) yellow mustard; 8-16 dill pickle slices; Salt and pepper to taste

The original: Cheeseburger · McDonald's →A take on the Cheeseburger · FEBO →A take on the Cheeseburger · Kewpee Hamburgers →A take on the Double Cheese Burger · Supermac’s →A take on the The Original Tasty Hamburger · Tasty Burger →A take on the Old School Cheese · Ribs & Burgers →

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About

Apart from the plain hamburger, the cheeseburger is the oldest thing McDonald’s sells. When Richard and Maurice McDonald reopened their San Bernardino drive-in in 1948 with a stripped-down menu and an assembly-line kitchen, the 15-cent hamburger and 19-cent cheeseburger were the entire point.

This home version gets its fast-food character from a detail most people miss: dried minced onion, soaked in warm water for 15 to 20 minutes until soft, instead of fresh onion. A pound of 80/20 beef makes eight thin two-ounce patties, pressed between parchment wider than the bun because they shrink as they cook. The buns are warmed in a dry pan until just golden, soft rather than crisp. Each patty gets a slice of American cheese, a squeeze of ketchup and yellow mustard, the rehydrated onion and one or two dill pickle slices.

Ingredients

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Ground beef1 pound (450g) ground beef (80/20 lean-to-fat ratio)
Burger bun8 plain soft burger buns
American cheese8 slices American cheese
White onion2 Tablespoons (10g) dried minced onions
Water1/2 cup (120ml) warm water (for rehydrating onions)
Ketchup1/4 cup (60ml) ketchup
Yellow mustard2 Tablespoons (30ml) yellow mustard
Dill pickle8-16 dill pickle slices
Black pepperSalt and pepper to taste

Recipe

1
First, we need to make the 'secret' ingredient: the onions. Place the dried minced onions in a small bowl and cover them with warm water. Let them sit for at least 15-20 minutes until they are soft and plump. Drain the excess water before using. This is what gives that specific fast-food aroma!
2
Divide your beef into 8 equal portions (about 2 ounces or 55g each). Roll them into balls and then flatten them into very thin patties between pieces of parchment paper. They should be wider than the bun, as they will shrink quite a bit on the grill.
3
Toast your buns in a dry pan over medium heat until they are just barely golden. You want them warm and soft, not crunchy like a crouton. Set them aside.
4
Crank the heat to medium-high. Place the thin patties on the hot surface and season them immediately with a generous pinch of salt and pepper. Cook for about 2 minutes until you see a nice brown sear, then flip. They only need about 1 minute on the second side.
5
Immediately after flipping, place a slice of American cheese on each patty. If the cheese isn't melting fast enough, add a tiny drop of water to the pan and cover it with a lid for 5 seconds to create steam.
6
Assemble in this exact order to match the original: On the top bun, place 5 small dots of mustard and a swirl of ketchup. Add a teaspoon of your rehydrated onions and one or two pickles. Place the cheesy patty on the bottom bun, then close it up.
7
Pro tip: Place the finished burgers in a microwave-safe container or wrap them in foil for 1 minute. This 'sweats' the bun, making it perfectly soft and melding the flavors together just like they do at the drive-thru.