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How to make an authentic tasting 'McDonalds' Quarter Pounder with Cheese at home
Here in the Channel Island of Guernsey we are sadly short of decent fast food restaurants, i.e. we don't have McDonald's, Burger King, Kentucky Fried Chicken, Pizza Hut or any of those delicious (if somewhat unhealthy) takeaways. For me, the one I miss the most (from when I lived away from Guernsey), has got to be McDonald's, and more specifically the McDonald's quarter pounder with cheese. Every time I get on a plane to go to the UK mainland or to visit Jersey (our neighbouring island), I make a beeline for the nearest McDonald's and order myself a quarter pounder with cheese. For the next ten minutes I am in heaven, and wondering how long it will be before I can squeeze another one down in the time I have left with access to a McDonald's restaurant nearby.
One day I decided to try to recreate a McDonald's Quarter Pounder with Cheese at home, but to get me started I did a bit of online research to try and get the recipe just right. This hub is show the results of my efforts, and I have to say, the resulting burger really does taste about as close to the real Quarter Pounder with Cheese as you can get, as has been confirmed by various human 'guinea-pigs' I have tried this on. If you too are a fan of the McDonald's Quarter Pounder with Cheese, I hope you will give this a try and then let me know what you think.
What you will need.
A non stick frying pan
A microwave oven
A burger flipper or fish slice
A burger mould unless you simply want to use your hands to shape the meat
A small bowl
Method with Pictures
Ingredients to make 4 Quarter Pounders with Cheese
1lb or 450g of beef or steak mince approximately 5-10% fat content
4 sesame seeded burger buns
8 processed cheese slices, preferably the 'very yellow' ones like Kraft rather than the anaemically white ones.
1 pickled gherkin
Several tablespoons of dried onion flakes (it is important to use dried not fresh onion as it really does make a difference)
American style mustard (e.g. French's)
Tomato ketchup (ideally Heinz)
Salt and Pepper
Place the onion flakes into the bowl and cover with cold water. Leave these in the fridge to soak for at least half an hour.
Meanwhile divide the minced beef into four portions and either mould into burger shapes by hand or place in a burger mould, compress, and then release the newly formed burgers on to a plate. Chill these for half an hour in the fridge.
Place your dry frying pan on to the stove and heat on a moderate heat.
Take your halved burger buns and place them cut side down in the frying pan. Use the burger flipper or fish slice to press each roll down firmly enough to ensure the entire cut surface is in contact with the pan. Continue to do this, (periodically lifting up each bun to check the underside) until the cut side has turned golden brown and is toasted. Remove the buns from the pan and set to one side.
Now retrieve your burgers from the fridge and add them to the hot pan, pressing each down firmly with the back of the flipper or fish slice in order to sear them.
Season the top surface of each burger with salt and pepper.
Flip the burgers over and repeat the above two steps.
Flip and compress the burgers several more times for the next three minutes or so until they are cooked through. Remove pan from the heat.
Place each pair of toasted bun halves on to a sheet of greaseproof paper to assemble the burger.
On the lower half of each burger bun place one slice of the processed cheese.
On top of the slice of cheese place one of the hot burgers.
On top of the hot burger place a second slice of the processed cheese.
Remove your bowl of soaked onion flakes from the fridge and drain.
Slice your pickled gherkin thinly.
Get the top half of each burger bun and in the following order place upon it about 2 teaspoons of tomato ketchup, half a teaspoon of mustard, a teaspoon of onion and two or three slices of gherkin.
In one deft movement quickly flip the top half of the buns on to the bottoms that already have the burgers on them.
In a further deft movement invert the burger so it is upside down on the greaseproof paper.
Wrap each burger in the sheet of greaseproof paper, turn the resulting parcel back over to the correct way up again, and then place on a plate.
Microwave each burger parcel for about 15-20 seconds to create the authentic McDonald's 'steamed' taste. If you are microwaving more than one burger at a time add an extra 5 seconds or so per burger. Personally I prefer to only microwave a maximum of two at a time, in which case I microwave for about 25 seconds.
Allow a few minutes to cool slightly and then serve along with skinny fries if you really want the authentic experience.