McDonald's McFeast (Copycat)

Name: McDonald's McFeast (Copycat)
Cuisine: American
Ingredients: 1/4 pound (115g) ground beef (80/20 lean-to-fat ratio); 1 large sesame seed bun; 1 slice American cheese; 1 slice tomato; 1/2 cup (25g) shredded iceberg lettuce; 1 Tablespoon (8g) white onion, finely diced; 2-3 dill pickle slices; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup (60ml) mayonnaise; 1 teaspoon (5ml) yellow mustard; 1 teaspoon (5ml) ketchup; 1/2 teaspoon (2ml) Worcestershire sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; A tiny dash of liquid smoke (optional, for that flame-grilled vibe)

8.7community · 2 votes8.5BM score

8.7

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About

This is a home version of the McFeast from McDonald's, rebuilt from scratch rather than reheated out of a box. Beef does the work here, so the seasoning stays light and the cooking stays hot. The shopping list that matters: ground beef, arge sesame seed bun, american cheese and tomato. The step that decides how it turns out: form your beef into a ball and then press it into a wide, flat patty. There is a separate mcfeast sauce to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead. It scored 8.5 out of 10 here after cooking it exactly as written. The full method runs to 7 steps below, with the ingredient list above it. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

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Ground beef1/4 pound (115g) ground beef (80/20 lean-to-fat ratio)
Sesame seed bun1 large sesame seed bun
American cheese1 slice American cheese
Tomato1 slice tomato
Iceberg lettuce1/2 cup (25g) shredded iceberg lettuce
White onion1 Tablespoon (8g) white onion, finely diced
Dill pickle2-3 dill pickle slices
Salt1/2 teaspoon salt
Black pepper1/4 teaspoon black pepper

mcfeast sauce

Mayonnaise1/4 cup (60ml) mayonnaise
Yellow mustard1 teaspoon (5ml) yellow mustard
Ketchup1 teaspoon (5ml) ketchup
Worcestershire sauce1/2 teaspoon (2ml) Worcestershire sauce
Garlic powder1/4 teaspoon garlic powder
Onion powder1/4 teaspoon onion powder
Liquid smokeA tiny dash of liquid smoke (optional, for that flame-grilled vibe)

Recipe

1
Let's start with the sauce, the real star of the show. In a small bowl, whisk together the mayo, mustard, ketchup, Worcestershire sauce, garlic powder, and onion powder. If you want that deep savory flavor, add a tiny drop of liquid smoke. Let it hang out in the fridge while you prep everything else — it needs time for the flavors to socialize.
2
Prep your garden! Shred the iceberg lettuce into thin ribbons, dice the white onion as small as you can get it, and slice a nice thick round of tomato. Pat the tomato dry with a paper towel so it doesn't make your bun soggy.
3
Form your beef into a ball and then press it into a wide, flat patty. Aim for about 1/2 inch thickness. Make it slightly wider than your bun, as it will shrink on the heat. Don't season it until right before it hits the pan to keep the texture tender.
4
Toast the sesame seed bun. Heat a skillet over medium heat and place the bun halves face down until they are golden brown. This creates a crispy barrier so the sauce stays on the bread, not in it.
5
Crank your skillet to medium-high. Once it's hot, place the patty down and season the top generously with salt and pepper. Cook for about 3 minutes until you see a dark, crispy crust. Flip it, add the American cheese slice, and cook for another 2 minutes. Pro tip: put a lid over the pan for the last 30 seconds to get that cheese perfectly gooey.
6
Time to build: Spread a generous amount of that McFeast sauce on both the top and bottom buns. On the bottom bun, place the cheesy patty, followed by the pickles and diced onions. On the top bun side, stick the lettuce and the tomato slice.
7
Flip the top bun onto the bottom and give it a very gentle 'love tap' squish. Wrap it in some parchment paper for a minute to let the steam soften the bun and marry all those flavors together. Dig in!