How To Make The Perfect McDonalds Cheeseburger

Instructions

1. Step #1 Using ground beef with a 20% fat content, make 1/3 pound patties. If you start with 1/3 lbs. Of uncooked beef, the finished patty after cooking will be closer to ¼ lbs. I like to use wax paper for best results.
2. Step #2 Heavily salt one side of the patty. I like to use sea salt, but any salt is fine. Only salt one side.
3. Step #3 Cook the salted side first (flip it facing down on the pan). And be sure to use a frying pan/flat cooking surface for this. An open flame grill is not the McDonald way. Cook each side 3 or 4 minutes on medium to medium-high heat. Remember, DO NOT SALT THE OTHER SIDE. 15-30 seconds before the second side finishes cooking, thrown a slice of cheese on the patty for the perfect melt.
4. Step #4 Be sure to use Kraft Deli Deluxe American cheese slices. This is really important, as the cheese McDonald’s uses is proprietary, and without this particular cheese it’s really hard to get the overall flavor right. Luckily for us, and after MUCH testing of various brands of American cheese, I’ve discovered that Kraft Deli Deluxe American cheese is incredibly close to what McDonald’s uses. In fact, I wouldn’t be surprised if it’s actually the same stuff (it’s that close!).
5. Step #5 Prepare the buns by toasting them on the inside. Basically, just set them face down on a clean pan, and fry them on high for 30 seconds to a minute, or until they brown around the edges.
6. Step #6 After the bun is browned, place the condiments on the inside of the top bun in small evenly spaced dabs/dots. That’s 3 dabs of ketchup, and 3 dabs of mustard.
7. Step #7 After the burger patty is cooked, and cheese is melted on, place it on the bottom bun. Then place two thin pickle slices on top of the patty (this has been skipped in the video, since I don’t like pickles).
8. Step #8 Last but definitely not least, add the diced onions. This is very important to the McDonald’s flavor and burger aesthetic. If you’re really brave, and want the full-on experience, you can dehydrate and re-constitute the minced onions before hand. I prefer to use freshly chopped onions.