McDonald's Quarter Pounder with Cheese

McDonald's Quarter Pounder with Cheese
Staff Writer
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
Servings
291
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Pounds  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
  • medium sized sesame seed bun
  • Ketchup, as needed
  • Mustard, as needed
  • 4  Tablespoons  chopped onion, soaked in ice cold water
  • American cheese slices
  • 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.

 

Nutritional Facts

Total Fat
15g
21%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
103mg
34%
Carbohydrate, by difference
5g
4%
Protein
32g
70%
Vitamin A, RAE
27µg
4%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
61mg
6%
Choline, total
24mg
6%
Fiber, total dietary
1g
4%
Folate, total
25µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
283mg
40%
Selenium, Se
22µg
40%
Sodium, Na
176mg
12%
Water
87g
3%
Zinc, Zn
7mg
88%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Around the Web