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McDonald's burger

Homemade McDonald's-Style Hamburger

Homemade, seriously delicious, and great for the whole family! A McDonald's-style hamburger made at home tastes better — and is more wholesome — than the fast-food version. A soft, fresh-baked bun, a juicy all-beef patty, and plenty of fresh vegetables — you're going to love it!

wella

Recipe author

Composition / ingredients

Servings:

Wheat flour

650

Milk

100

Water

300

Butter

Dry yeast

Sesame seeds

Sugar

Salt

0.5

Beef

500

Egg

Breadcrumbs

Dried oregano

Cumin

Ground coriander

Ground black pepper

Salt

Mayonnaise

Ketchup

Prepared mustard

Paprika

Soft cheese

100

Tomatoes

150

Pickles

Lettuce leaves

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 10 g

Fats 22 % 9 g

Carbohydrates 54 % 22 g

199 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

How do you make a McDonald's-style burger? Start by baking the buns. To make the dough, add the yeast, salt, sugar, and melted butter to the mix of warm water and milk. Stir. Add a few spoonfuls of flour, stir, then add more.
Step 2:

Gradually adding flour, knead a smooth, uniform dough and roll it into a ball. Put it in a bowl, cover with a towel, and set it in a warm spot to rise for 1 hour.
Step 3:

By then the dough should have doubled in size. Punch it down and knead it briefly again. Divide it into equal pieces and shape them into balls. Place the buns on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with sesame seeds.
Step 4:

Bake the buns in an oven preheated to 400°F (200°C) for about 30 minutes. They should turn golden and rise well.
Step 5:

Meanwhile, make the sauce from mayonnaise, mustard, and paprika.
Step 6:

Make the patties. Grind the beef and mix in the breadcrumbs and the spices.
Step 7:

Crack the egg into the ground beef and mix well.
Step 8:

Divide the beef mixture into portions. For a McDonald's-style burger, use about 100 grams of beef per patty.
Step 9:

Shape the patties into thin, flat rounds. Fry them in a hot skillet with vegetable oil, flipping a few times. The patties should brown and cook through — when you press one with a spatula, the juices run clear.
Step 10:

Let the baked buns cool and cut them carefully in half crosswise. Spread the sauce on the bottom half and add a lettuce leaf (letting it hang slightly over the edges).
Step 11:

Top the lettuce with thin slices of tomato and pickle.
Step 12:

Add a still-hot patty on top.
Step 13:

Spread a little ketchup on the patty and top it with thinly sliced cheese.
Step 14:

Cap the burger with the top half of the bun. Serve right away. Enjoy!

Buns. To save time, you can use store-bought buns. Cut them very carefully when assembling the burger so you don't tear the edges. Patties. They should be thin and made of ground beef. Remember they shrink as they cook, so make them a little bigger than the bun. Fry the patties right before assembling. You can work a little butter into the beef to make them even juicier. Sauce. The ingredients can vary — you can even use vegetable, tomato, or other sauces. Assembly. Keep the slices very thin, and for a cheeseburger, put the cheese on the hot patty right away.
The liquid you dissolve the yeast in should feel pleasantly warm, no hotter than about 105°F (40°C). Why does this matter? Yeast activates well in warm liquid, dies in hot liquid, and simply won't work in cold. To avoid surprises, test the yeast before mixing it with everything else. Pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and set it in a warm, draft-free spot for 10–15 minutes. A foamy cap should form on the surface. If it doesn't, fermentation hasn't started (the yeast is expired or dead), and you should use different yeast, or the baking won't work.
Be ready to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than a fixed amount of flour. To avoid mistakes, read up on flour and its properties!
Keep in mind that every oven is different. Temperatures and times may vary from what's given here. For any baked dish to come out well, learn how your own oven behaves.
Important: how to swap dry yeast for fresh, which liquid is best to dissolve it in, why it helps to tell active yeast from instant, and other useful tips — read the article on yeast.