McDonald's Regular Hamburger

The McDonald's regular hamburger is the one that got it all started in 1948. It's as basic as can be... yet the ones they serve today don't even taste CLOSE! Make 'em exactly as instructed, and you can enjoy that long-lost flavor once again.

In the mid 80's, McDonald's began cooking both sides of the meat at the same time, This was to cut cooking time in half. But it also forever changed the flavor of the original hamburgers-- ALL of them!

Ray Kroc discovered the McDonald Brothers' San Bernardino, California restaurant in 1954 while selling multi-mixers. He was so impressed with their methods, he struck up a franchise deal, and in 1955 opened his first store in De Plaines, Illinois.

Ingredients

  • 1 lb. 80% lean ground chuck

  • 10 small hamburger buns

  • 10 hamburger dill slices

  • 10 teaspoons onions, chopped

  • McDonald’s Hamburger Seasoning

Directions

  • Divide beef into 10 equal sized balls

  • Form a patty with each ball about 4 inches in diameter, 1/4 inch thick

  • Do this on waxed paper

  • Freeze patties for at least 1 hour

  • Preheat oven to warm, oven’s lowest level

  • Preheat meat griddle to 375-400°

  • Lay frozen patties on grill

  • After about 20 seconds, sear by applying even pressure with metal spatula, also applying pressure to the front of spatula - being careful not to burn fingers - ONLY do for 2-3 seconds

  • Sprinkle liberally with McDonald’s Hamburger Seasoning

  • After about one minute since searing the patties, turn them over - careful not to tear the patties

  • Add another dash of Seasoning

  • Meat will be done after an additional 1 minute, 10 seconds

  • Remove the meat and tilt to side to allow excess fat to drain off