Homemade McDonald’s Hamburger, Cheeseburger, Bacon Cheeseburger or McDouble. These are your Classic 45 g Hamburger Patties with Ketchup (Heinz Chili Sauce), Mustard, and Cheese. Topped off with sliced Dill Pickles & Rehydrated Onions.

If you’re craving some Mickey D’s, this copycat recipe for Homemade McDonald’s Burgers will hit the spot! And the great thing is, if you have the Burger patties all made up previously, you can enjoy a Homemade McDonald’s Hamburger at any time in minutes.

McDonalds Burger Patties

McDonald’s uses 45 g Burger Patties. For us at home, 1 lb. of Ground Beef will make 10 patties. If you take the time to prepare a few pounds of these and freeze them, a burger can be whipped up in about 10 minutes whenever the craving hits.

Standard Burger Information

Check out my post on How to Make Burgers. Which discusses how to make the Burger Patties, their Sizes, How to cook, and the Seasonings for Burger Patties. Other topics include Toasting the Buns and Wrapping the Burgers, as well as freezing the Patties.

It’s an informative post outlining the various components that come together to create your burger. The Toppings & Sauces are up to you.

Burger Mixin

I use the below to make the burger patties. The image below is a Quarter Pound Patty. For the McDonald’s Burgers weigh and shape at 45 g.

McDonald’s states that they only use 100 % pure Beef. I find the Burger Mixin below to be absolutely fantastic not only for Flavor but Texture too. Especially in the case where you are using prepackaged ground beef and not selecting certain types of cuts to deliver those Flavors & Texture. The below Burger Mixin definitely improves the Burger when using prepackaged ground beef.

The Beef Powder added does an excellent job at upping the Beef flavors in the Hamburgers. Additionally, Chopped Beef Suet can be added in for fat content and extra Beefiness.

Burger Seasoning

McDonald’s states they use nothing but Salt & Pepper. The blend below I use in quite a few places, and it’s an excellent Burger Seasoning.

McDonalds Hamburger

The Standard McDonald’s Hamburger is just a single 45 g Burger Patty with Small Diced Onions, Pickles, Ketchup & Mustard.

McDonalds Cheeseburger

The Cheeseburger is the same as the Standard Hamburger above, but with a Slice of Cheese added.

McDonalds Double Cheeseburger

This is the same as a Cheeseburger with an extra Burger Patty & Cheese Slice added.

McDonalds McDouble

The McDouble is a Cheeseburger with an extra Hamburger Patty. It only has 1 slice of Cheese. With an extra Slice of Cheese, this becomes the Double Cheeseburger.

McDouble vs. Double Cheeseburger

The difference between a McDouble and a Double Cheeseburger is an extra slice of Cheese on the Double Cheeseburger. Because of one less slice of cheese, the McDouble remains as one of their cheaper Burgers. Both have two Burger Patties and are topped with the same toppings of Pickles, Onions, Ketchup and Mustard.

McDonalds Bacon Cheeseburger

Adding bacon prefixes the Hamburger Type with Bacon.

• Hamburger
• Cheeseburger
• Double Cheeseburger
• McDouble

Toasted Hamburger Buns

Butter the hamburger Buns up and Toast them in a skillet over medium heat. After these are all toasted up, the pan should be hot enough to start searing the burgers.

Burger Cheese Slices

The Cheese Slice used is the American Style Cheese Slice. Although, I use Velveeta Cheese. Which I quite like, and sometimes Real Cheddar Cheese slices.

McDonalds Burger Toppings

McDonald’s top their Burgers with Sliced Pickles, Rehydrated Onions, Ketchup & Mustard.

Sliced Pickles

Sliced Kosher Dill Pickles are used for McDonald’s Burgers, with the number of slices varying depending on the burger. I usually just pick up Dill Pickles and slice them.

McDonald Onions

I use to just dice the Onions and add them to the burgers. Rehydrated Onion Flakes will offer a taste very close if not the same as McDonald’s.

Pick up Dehydrated Onion Flakes and rehydrate them in water. However many tsp of Dehydrated Onions you want to rehydrate, add double the amount of water. Set it aside to rehydrate and squeeze the water out before topping the burgers. This is just crazy how close it mimics the real thing.

McDonalds Ketchup

To me, this makes all the difference in the world. It just has that taste that is really good anywhere you would normally use Ketchup.

Mustard

For the Mustard, I use French’s Mustard.

Wrapping the Burgers

I don’t know what it is, but I really like these wrapped up in waxed paper. Even better is to buy the thin wrapping papers at a local Cash & Carry that are designed for this.

Wrapping the burgers up also helps to keep everything warm and in effect steams everything together, blending the flavors even more, plus it’s just nice unwrapping like a present.