McDonald's Quarter Pounder with Cheese (Copycat)

Name: McDonald's Quarter Pounder with Cheese (Copycat)
Cuisine: American
Ingredients: 1/4 pound (115g) ground beef (80/20 lean-to-fat ratio); 1 pinch salt; 1 pinch black pepper; 1 sesame seed bun; 2 slices American cheese; 1 Tablespoon (15ml) ketchup; 1 teaspoon (5ml) yellow mustard; 2 dill pickle slices; 2 Tablespoons (15g) white onion, slivered (thinly sliced strips)

A take on the Classic ’68 Cheese · Max Burgers →The original: Quarter Pounder with Cheese · McDonald's →A take on the Classic Cheese Burger · Freshness Burger →A take on the Mega Cuarto XL · Mostaza →A take on the Tribute · Honest Burgers →

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About

The Quarter Pounder with Cheese was created in 1971 by Al Bernardin, a McDonald’s franchisee in Fremont, California, for customers who wanted a bigger, meatier burger than anything on the board. It went national within a couple of years, and in France it is the Royale with Cheese that Pulp Fiction made famous.

This home version is a single quarter pound of 80/20 beef, seasoned only with salt and pepper just before it hits a hot pan. The details that make it taste like the original are small ones: onion slivered into thin strips rather than diced, two slices of American cheese, two pickle slices, ketchup and yellow mustard, all on a toasted sesame seed bun. Toasting the bun matters more than it seems, because it keeps the sauces from soaking straight into the bread.

Ingredients

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Ground beef1/4 pound (115g) ground beef (80/20 lean-to-fat ratio)
Salt1 pinch salt
Black pepper1 pinch black pepper
Sesame seed bun1 sesame seed bun
American cheese2 slices American cheese
Ketchup1 Tablespoon (15ml) ketchup
Yellow mustard1 teaspoon (5ml) yellow mustard
Dill pickle2 dill pickle slices
White onion2 Tablespoons (15g) white onion, slivered (thinly sliced strips)

Recipe

1
First, prep the signature 'slivered' onions. Instead of dicing them like a regular cheeseburger, slice a white onion into long, thin strips. This gives the Quarter Pounder its distinct crunch and bite. Set these aside with your pickle slices.
2
Form your beef into a smooth, round ball. Since this is a 'Quarter Pounder,' you need exactly 4 ounces (115g) of beef. Don't flatten it yet—we want it to stay juicy. Season the outside generously with salt and pepper right before it hits the heat.
3
Toast your sesame seed bun in a dry pan or with a tiny bit of butter until it's light golden brown. A warm, toasted bun is the secret to keeping the ketchup and mustard from soaking in and making things mushy.
4
Heat a heavy skillet or cast iron pan over medium-high heat. Place the beef ball in the center and press it down with a heavy spatula until it's about 1/2 inch thick and slightly wider than the bun. Cook for about 2-3 minutes until a deep, dark crust forms.
5
Flip the patty. Immediately place one slice of American cheese on top. Pro tip: The real QPC actually uses TWO slices of cheese—one on top and one on the bottom bun. Place the second slice on the toasted bottom bun now so it starts to soften from the heat of the patty.
6
Time to assemble in the classic McDonald's order: On the toasted top bun, apply five small 'dots' of mustard around the edge and a healthy swirl of ketchup in the middle. Toss on your slivered onions and two pickles.
7
Place the cheesy beef patty onto the bottom bun (which already has a slice of cheese waiting). Crown it with the dressed top bun. Give it a gentle squish to bring the flavors together, and let it sit for 30 seconds to let the cheese fully 'velveetize.'