McDonald's Quarter Pounder with Cheese Recipe


Nutrition

Cal/Serving: 434
Daily Value: 22%
Servings: 4

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat20g31%
Saturated10g51%
Trans0g0%
Carbs26g9%
Fiber1g5%
Sugars3g0%
Protein36g73%
Cholesterol100mg33%
Sodium1771mg74%
Calcium303mg30%
Magnesium48mg12%
Potassium632mg18%
Iron4mg24%
Zinc8mg50%
Vitamin A305IU6%
Vitamin C1mg2%
Thiamin (B1)0mg24%
Riboflavin (B2)0mg27%
Niacin (B3)8mg38%
Vitamin B61mg34%
Folic Acid (B9)55µg14%
Vitamin B123µg53%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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McDonald's

The McDonald’s Quarter Pounder was first introduced into the United States in 1973. Outside of the United States, the ‘QP’ also goes by the names of the McRoyal, or the McRoyal with cheese. Although varieties exist, most people in the United States enjoy a delicious quarter pound of beef with cheese, kisses of mustard and ketchup, raw onion, and pickles. This burger is so simple and delicious it’s almost too good to be true.

Click here to see How to Make 10 Iconic McDonald’s Dishes at Home

Click here to see 10 Iconic McDonald's Menu Items Recipes

4.25
Ratings8

INGREDIENTS

  • 3/4 pound ground chuck
  • 1/4 pound lean, ground beef
  • 3 tablespoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 4 medium sized sesame seed bun
  • Ketchup, as needed
  • Mustard, as needed
  • 4 tablespoons chopped onion, soaked in ice cold water
  • 8 American cheese slices
  • 8 dill slices

DIRECTIONS

Add the meat to a large bowl and lightly blend. Mix all of the dry ingredients together in a separate bowl for McDonald's burger seasoning. Weigh the meat mixture into exactly four 4-ounce patties for a quarter pound McDonald’s patty.

Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 ½ hours.

Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them. Heat a large, nonstick griddle to high. Place the patties on the griddle, season heavily with the seasonings, and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 6 seconds. Flip the burger and repeat, remembering to season heavily. 

Place the bun on a clean part of the flat top and toast until warm.

On the crown of the bun, place 5 nickel-sized dollops of ketchup on the cooked burgers, four in each corner, and one in the center. In the empty spaces, place five smaller dots of mustard. Remove the onions from the water and drain thoroughly, placing them on the ketchup and mustard. Place 2-3 slices of pickles on top, and then a slice of cheese. Place another slice of cheese on the bottom bun, then the cooked patty on top of the cheese. Assemble together and serve.

 

Recipe Details

Servings: 4

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1 Comments

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Dehydrated onions reconstituted are used on the small regular hamburger. Real, raw diced onions are used on the Quarter pounder.

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