Did you know that McDonald’s was once called McDonald’s Bar-B-Q? Dick and Mac McDonald had no idea that at the time, but their extensive barbecue menu wouldn’t be how they made their profit. The McDonald’s Cheeseburger was there from the get-go, but the sales took off during the '60s and McDonald’s began to focus on the reliable, profitable burgers and fries
* When you’re buying meat, you have to be sure that you’re buying lean and ground chuck from your grocer aisle, because these are the cuts that McD’s uses in all of their burgers. And though McDonald's sole beef supplier, OSI, and McDonalds teams have a pact to keep the exact blend of lean to less-lean meat a secret, we have a hankering that’s its around 75 lean to 25 non lean, so feel free to thoroughly blend the meat yourself at home.
Add the meat to a large bowl and lightly blend. Mix all of the dry ingredients together in a separate bowl/
Weigh the meat mixture into exactly 1.6 oz patties for a regular 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 3 seconds. Flip the burger and repeat, remembering to season heavily. When the burgers are done, add a slice of American cheese to each one.
Place the buns loosely wrapped in a paper towl in the microwave and heat for 10-15 seconds.
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. Place 2-3 slices of pickles on top.
Remove the onions from the water and drain thoroughly. Top the burger with the onions and the other half of the bun.