The Ultimate Mcdonald's Burger Recipe Complete With Secret Sauce

"After sifting through tons of copycats and after a great deal of personal trial and error, I've come up with a pretty mean Micky D's Style burger. The best part of the recipe is by far the secret sauce, the ultimate burger enhancer. (And no, it's NOT thousand Island). I hope your family enjoys this as much as mine does! Note: You will want to mix and refridgerate both patties and sauce prior to cook time Doing this in advance makes for a super quick and easy dinner"
photo by a user photo by a user
Ready In:
8 burgers




  • Sauce:

  • Mix all ingredients and then microwave for approximately 20 seconds on high to melt sugar.
  • *****Then refrigerate at least 1 hour before serving, allowing flavors to blend.***** This is the most crucial yet overlooked step!
  • while waiting on sauce, gather burger ingredients.
  • Pickles: Slice Vlasic original or Heinz genuine dills into small slices (cut at angle) and set aside.
  • Onions: Place dried onions in tupperware container and cover in water (should be just barely submerged) set aside (in refridgerator).
  • Patties: Mix salt, msg, pepper, and onion together in a shaker or small container. Lightly season beef, kneading about 1/3 of the seasoning into the meat. divide meat into 8 small patties about 4 in by 1/4 in for 1/8 lb patties, 1/2 - 3/4 in for 1/4 pound patties. Press flat onto wax paper and then freeze for approximately 30 minutes. (This prevents the patties from breaking apart when grilled)
  • Once frozen, cook patties at about 400 degrees on a griddle, george forman grill, or if necessary, pan fry them on high. They are thin, so they should cook quickly, about 2 minutes each will do. Sprinkle generously with premade burger seasonings, remove and top with 1 slice of Kraft American cheese.
  • Then open and place both crown and heel of burger bun on same griddle, allowing bun to toast and soak in burger flavor. Make sure that griddle is not wet enough to dampen bun! You want to allow bun to pick up residual burger flavors, without soaking or dampening. Toast for approximately 1-2 minutes.
  • Remove bun and seperate two pieces, crown and heel.
  • Crown: top with 5 small squirts of Heinz tomato ketchup, 5 squirts of yellow French's mustard, and then add your onions and pickle slices. (amounts will vary depending on tastes, I use just under 1 tsp onion and 3 pickle slices).
  • Heel: top generously with Mac Sauce before topping with patty and prepared crown.
  • "Big Mac Style:" If desired, this recipe can be used for larger 1/4 lb patties and/or layered "Big Mac" style. If this is desired, toast two buns per burger, discarding second crown on each. Top each heel with Mac sauce, burger patty, and 1 slice kraft american cheese, then stack one on top of the other. Prepare one crown as described above and then top burger with onions, pickle, toasted crown, and any additional desired ingredients (such as lettuce or tomato).
  • And presto! The ultimate Mcdonalds style cheeseburger! This recipe can be made very quickly with practice. Additionally, making sauce and patties in advance really speeds up the process. Your thoughts are always welcome and appreciated, enjoy!

Questions & Replies

Got a question? Share it with the community!


  1. It's a useful patty recipe, but it uses a ton of salt, so much so that I couldn't even get through the burger. I would recommend reducing it down to 1 tablespoon at the very least, if not more. I also did not use msg, and the flavor profile was fine but for the salt amount.
  2. 4 TABLESPOONS of salt, and 2 TABLESPOONS msg, in a pound of mince? No way, dude. You've effwhoozled your amounts.
  3. I made these for my husband and he raved about them. They will definitely make an appearance again.
  4. The sauce is excellent! I used 1 teaspoon of salt in the patty mix and omitted the msg as I don't use it. I did the rest of the recipe as written and used a griddle. The finished product is a lot like McDonald's. This is a lot of work and takes a lot of time so I doubt if I'll be making them again. Thanks for sharing. Made for Spring Pac 2012.



Find More Recipes