McDonald’s Quarter Pounder

1 tablespoon dehydrated minced onion
1 1/3 pounds ground beef chuck (this allows for some shrinkage)
4 sesame seed hamburger buns
1/2 teaspoon salt
8 slices American cheese
8 dill pickle slices
2 tablespoons ketchup
1 tablespoon mustard

Onions and Buns:
Rehydrate the minced onion with ½ cup of warm water for 15 minutes. Drain off the excess water. You can use fresh chopped white onion in place of the dehydrated minced onion.
Toast the buns in a cast iron or stainless steel skillet over medium heat for about 1 minute or until they brown. Set aside.

Hamburger Patties:
Form the meat into 4 equal balls.
Place each ball of meat between two sheets of waxed paper or plastic wrap and gently press the meat into disc shapes. Do not press too hard, the patties may fall apart.
Cook the patties in the same skillet you toasted the buns. Cook for 3 to 4 minutes on each side.
Season the patties with salt before and after flipping them over in the skillet.

Build the Burger:
Place a bottom bun on a plate
Place 1 slice of American cheese on top.
Place 1 burger patty on top.
Place another slice of American cheese on top.
Place 2 pickle slices, a teaspoon of rehydrated onions or freshly chopped white onions, ¾ teaspoon of mustard, and 2 to 3 teaspoons of ketchup on top.
Cover the burger with the top bun.
Repeat with remaining ingredients.