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McDonald's Teriyaki McDouble (Copycat)
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About
• 1 pound (450g) ground beef (80/20 blend)
• 1/2 teaspoon (3g) salt
• 1/2 teaspoon (1g) black pepper
FOR THE TERIYAKI GLAZE:
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin (Japanese sweet rice wine)
• 2 Tablespoons (30ml) sake (or water if you don't have it)
• 2 Tablespoons (25g) brown sugar
• 1 teaspoon (5g) freshly grated ginger
• 1 clove garlic, finely grated
• 1 Tablespoon (8g) cornstarch mixed with 1 Tablespoon (15ml) cold water (slurry)
FOR THE SWEET LEMON MAYO:
• 1/4 cup (60ml) Kewpie mayonnaise (Japanese mayo is a must here!)
• 1 teaspoon (5ml) fresh lemon juice
• 1/2 teaspoon (2g) white sugar
FOR ASSEMBLY:
• 4 regular, soft hamburger buns
• 1 cup (50g) shredded iceberg lettuce
• Butter for toasting
Recipe
- 1Start with the signature Teriyaki glaze. In a small saucepan, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and garlic. Bring it to a gentle simmer over medium heat until the sugar dissolves. Pour in your cornstarch slurry and whisk constantly for about 1 minute until the sauce becomes thick and glossy. Turn off the heat and keep it warm.
- 2Make the sweet lemon mayo. McDonald's Japan uses a specific slightly sweet, citrusy mayo that perfectly cuts through the rich teriyaki. Whisk the Kewpie mayo, lemon juice, and sugar together in a small bowl until the sugar dissolves. Set aside in the fridge.
- 3Portion your ground beef into 8 equal balls, about 2 ounces (55g) each. Place them between sheets of parchment paper and press them out into very thin patties — slightly larger than your bun, as they will shrink when cooked. McDonald's patties are notoriously thin, so don't hold back on the pressing.
- 4Toast your buns! Butter the insides of the hamburger buns and toast them face-down in a hot skillet until golden brown. This creates a barrier so the heavy teriyaki sauce doesn't immediately turn the bread into mush.
- 5Heat a large skillet or griddle over medium-high heat. Cook the thin beef patties for about 1 to 2 minutes per side. Season lightly with salt and pepper while they cook. Because they are so thin, they will cook extremely fast. You want a little bit of browning, but don't dry them out.
- 6Here is the crucial McDonald's Japan technique: immediately take your hot, cooked patties and dip them directly into the warm saucepan of Teriyaki glaze. You want them completely coated and dripping in that sticky, sweet sauce.
- 7Assembly time: Lay down the toasted bottom bun. Stack two of your glaze-dripping teriyaki beef patties right on top of each other. Take the top bun and spread a generous layer of your sweet lemon mayo on it. Stick a handful of shredded iceberg lettuce directly onto the mayo (this acts as a glue to hold the lettuce in place), and close the burger. Have napkins ready!