McDonalds Burgers

[slcolman]

McDonalds Burgers

McDonalds regular Hamburger
1 lb ground chuck (80% lean)
10 small hamburger buns
10 slices dill
10 teaspoons dried onion flakes

McDonalds Hamburger Seasoning
mustard
ketchup

The Hamburger Seasoning
4 tablespoons salt
2 tablespoons Accent seasoning (MSG)
1 teaspoon ground black pepper
1/4 teaspoon onion powder

----------BurgerSeasoning-----------.
Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
Makes about 3 ounces.
Use on ALL McDonald's hamburgers.
(Unless you're allergic to MSG, then just use salt and pepper.)
---------The Beef Patties:-------------.
Divide 1 lb.
of beef into 10 equal sized balls.
Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
Do this on waxed paper.
Now freeze the patties for at least an hour.
(This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
----------ForPERFECT McDonald's® Hamburger Patties------------.
Forming your regular hamburger patties.
Cut waxed paper into twelve sheets, about 6"x6" square.
Divide the ground chuck into six equal pieces, and form each into a ball.
Press the meatballs into a 1/4" thick circular patty.
It will be about 6" in diameter.
Make sure the thickness is uniform.
It doesn't have to be perfectly round.
Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
Scrape away the beef that's on the outside of the rim, and retain.
Remove the tumbler, leaving the perfectly round patty on the waxed paper.
(Clear away any excess from the edge) Place the now finished meat patty on a flat surface that will fit in the freezer.
(Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
Eventually the beef from around the edges will pile up enough to form additional patties as well.
You should come out with ten perfectly round, perfectly thick regular patties.
(You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.) Place the formed beef patties in the freezer and freeze at least an hour.
DO NOT STACK THEM!
Put them in as if they were cookies being placed in an oven.
Why?
Because they'll stick together if you stack them.
After an hour, take them out, and NOW you can STACK them.
Put them in a zip-lock type freezer bag, and keep frozen until needed.
You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
----------TheOnions-----------.
Put the dried onions in a container, like Tupperware, and add water.
Water should be a few inches over the top of the onions.
(better to have too much water than not enough) Cover, and refrigerate about 1/2 hour.
Drain the liquid, and you have McDonald's little baby onions.
Cover again and refrigerate until"burger time".
--------ThePickles----------.
McDonald's® pickle slices are unique in flavor, very sour dills.
The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills.
(Original sour dill.) But they don't come in slices, so slice your own VERY thin.
I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
ALSO Classic"original" dills have that tart flavor.
Make sure they're not"kosher" dills.
USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
-----------TheBuns-------------.
Use the small, plain cheapo store brand hamburger buns.
When it's"burger time", you'll be toasting the buns.
Those instructions are coming up.