This is as close as I think you could ever get to the real thing. I found it in a posting on a newsgroup about a year ago, a former Mc D's employee I think.
My Private Note
Units: US | Metric
McDonalds regular Hamburger
- 1 lb ground chuck (80% lean)
- 10 small hamburger buns
- 10 slices dill pickles
- 10 teaspoons dried onion flakes
McDonalds Hamburger Seasoning
The Hamburger Seasoning
- 4 tablespoons salt
- 2 tablespoons Accent seasoning (MSG)
- 1 teaspoon ground black pepper
- 1/4 teaspoon onion powder
BIG MAC SAUCE
- 1/4 cup Miracle Whip
- 1/4 cup mayonnaise
- 2 tablespoons Wishbone Deluxe french salad dressing (the orange stuff)
- 1/2 tablespoon Heinz® sweet relish
- 2 teaspoons Vlasic dill pickle relish (Heinz dill relish also works)
- 1 teaspoon sugar
- 1 teaspoon dried onion flakes
- 1 teaspoon white vinegar
- 1 teaspoon ketchup
- 1/8 teaspoon salt
- 1----------Burger Seasoning-----------.
- 2Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
- 3Makes about 3 ounces.
- 4Use on ALL McDonald's hamburgers.
- 5(Unless you're allergic to MSG, then just use salt and pepper.).
- 6---------The Beef Patties:-------------.
- 7Divide 1 lb of beef into 10 equal sized balls.
- 8Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
- 9Do this on waxed paper.
- 10Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
- 11It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
- 12----------For PERFECT McDonald's® Hamburger Patties------------.
- 13Forming your regular hamburger patties.
- 14Cut waxed paper into twelve sheets, about 6"x6" square.
- 15Divide the ground chuck into six equal pieces, and form each into a ball.
- 16Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
- 17Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
- 18Scrape away the beef that's on the outside of the rim, and retain.
- 19Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
- 20Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
- 21Eventually the beef from around the edges will pile up enough to form additional patties as well.
- 22You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
- 23Place the formed beef patties in the freezer and freeze at least an hour.
- 24DO NOT STACK THEM!
- 25Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
- 26After an hour, take them out, and NOW you can STACK them.
- 27Put them in a zip-lock type freezer bag, and keep frozen until needed.
- 28You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
- 29In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
- 30NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
- 31----------The Onions-----------.
- 32Put the dried onions in a container, like Tupperware, and add water.
- 33Water should be a few inches over the top of the onions (better to have too much water than not enough).
- 34Cover, and refrigerate about 1/2 hour.
- 35Drain the liquid, and you have McDonald's little baby onions.
- 36Cover again and refrigerate until "burger time".
- 37--------The Pickles----------.
- 38McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
- 39ALSO Classic "original" dills have that tart flavor.
- 40Make sure they're not "kosher" dills.
- 41Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
- 42USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
- 43-----------The Buns-------------.
- 44Use the small, plain cheapo store brand hamburger buns.
- 45When it's "burger time", you'll be toasting the buns.
- 46Those instructions are coming up.
- 47----------Special Sauce-------------.
- 48Mix everything very well in a small container.
- 49There better be no streaks!
- 50Microwave 25 seconds, and stir well again.
- 51Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
- 52Makes nearly 1 cup, enough for about 8 Big Macs.
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Nutritional Facts for Mc Donald's Hamburgers and Big Mac Sauce
Serving Size: 1 (1229 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 286.2
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 4.2 g
- Cholesterol 34.4 mg
- Sodium 3256.7 mg
- Total Carbohydrate 26.6 g
- Dietary Fiber 1.2 g
- Sugars 5.5 g
- Protein 12.2 g
The following items or measurements are not included: