McDonald's Quarter Pounder with Cheese Deluxe (Copycat)

The original: Quarter Pounder with Cheese Deluxe · McDonald's →

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About

The Quarter Pounder with Cheese Deluxe is the Quarter Pounder with Cheese dressed with fresh toppings: shredded lettuce, tomato and mayonnaise added to the usual ketchup, mustard, pickles and slivered onion. It is the version for people who like their burger to have some crunch and cool against the beef.

This home version builds it in the same order as the original, which matters more than it seems. Mayonnaise goes on the toasted top bun as a barrier, then the lettuce and tomato, so the wet toppings never touch the bread directly. The quarter pound of 80/20 beef is shaped into a tight ball, rested for ten minutes and pressed into a thick patty in a hot pan rather than smashed thin. One slice of cheese melts on the patty and a second sits on the bottom bun, and a minute of rest lets the steam soften everything together.

Ingredients

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Ground beef1/4 pound (115g) ground beef (80/20 lean-to-fat ratio)
Salt1/2 teaspoon salt
Black pepper1/4 teaspoon black pepper
Sesame seed bun1 sesame seed bun
American cheese2 slices American cheese
Mayonnaise1 Tablespoon (15ml) mayonnaise
Ketchup1 Tablespoon (15ml) ketchup
Yellow mustard1 teaspoon (5ml) yellow mustard
Tomato2 slices tomato
Iceberg lettuce1/4 cup (15g) shredded iceberg lettuce
White onion1 Tablespoon (8g) slivered white onions
Dill pickle2 dill pickle slices

Recipe

1
Get your 'Deluxe' components ready. Slice the white onion into thin slivers, shred the iceberg lettuce into fine ribbons, and cut two consistent slices of a ripe tomato. This version of the Quarter Pounder adds freshness, so make sure your lettuce is ice-cold and crisp.
2
Shape your beef into a tight 4-ounce (115g) ball. Don't press it into a patty yet! Let it sit at room temperature for about 10 minutes so it sears better when it hits the pan. Season the surface generously with salt and pepper right before cooking.
3
Toast the sesame seed bun. Heat a skillet over medium heat and place the bun halves face down until they are golden brown. Spread the mayonnaise onto the top bun and set it aside—this acts as a barrier to keep the veggies from making the bread soggy.
4
Turn the heat up to medium-high. Place the beef ball in the skillet and use a heavy spatula to press it down into a thick patty (about 1/2 inch). You aren't making a thin smash burger here; you want that classic 'quarter pound' thickness. Sear for 2-3 minutes until a crust forms.
5
Flip the patty. Immediately place one slice of American cheese on the meat. Place the second slice of cheese on the toasted bottom bun. This 'double cheese' sandwiching is the secret to the Quarter Pounder's richness.
6
Assemble the top half: over the mayo on the top bun, add the shredded lettuce and the tomato slices. On the patty (still in the pan), add the slivered onions, pickles, ketchup, and mustard.
7
Lift the patty (with its melted cheese, onions, and sauce) and place it directly onto the bottom bun's cheese slice. Close it with the prepared top bun. Let it rest for 60 seconds so the steam from the patty softens the bun and wilts the lettuce just slightly.