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
261
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
17g
24%
Saturated Fat
7g
29%
Cholesterol
84mg
28%
Carbohydrate, by difference
2g
2%
Protein
23g
50%
Vitamin A, RAE
3µg
0%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
18mg
2%
Choline, total
27mg
6%
Folate, total
10µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
183mg
26%
Selenium, Se
17µg
31%
Sodium, Na
126mg
8%
Water
99g
4%
Zinc, Zn
5mg
63%

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.