McDonald's Cheeseburger Recipe

This copycat McDonald's Cheeseburger tastes even better than the real thing
Staff Writer
McDonald's Cheeseburger
McDonald's

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

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
250
Calories Per Serving
Deliver Ingredients

Notes

* 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.

Ingredients

For the burger

  • 3/4 Pounds ground chuck*
  • 1/4 lean, ground beef*
  • 3 Tablespoons salt
  • 1 Teaspoon black pepper
  • 1/4 Teaspoon onion powder
  • 1/8 Teaspoon garlic powder
  • American cheese slices

For the burger

  • 4 hamburger buns
  • 8 slices dill pickles
  • 4 Tablespoons chopped onion, soaked in ice cold water
  • Mustard, to garnish
  • Ketchup, to garnish

Directions

For the burger

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. 

For the burger

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. 

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
79mg
26%
Carbohydrate, by difference
5g
4%
Protein
24g
52%
Vitamin A, RAE
27µg
4%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
59mg
6%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
32mg
10%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
220mg
31%
Selenium, Se
16µg
29%
Sodium, Na
157mg
10%
Water
68g
3%
Zinc, Zn
6mg
75%

Cheeseburger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Cheeseburger Cooking Tip

Cook your burger over high heat to form a crust that will seal in the meat's juices and flavor.