Mc Donald's Hamburgers and Big Mac Sauce Recipe

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Mc Donald's Hamburgers and Big Mac Sauce
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Ingredients
20
Count
Nutrition
811
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. -Burger Seasoning-.
  2. Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
  3. Makes about 3 ounces.
  4. Use on ALL McDonald's hamburgers.
  5. (Unless you're allergic to MSG, then just use salt and pepper.).
  6. -The Beef Patties:-.
  7. Divide 1 lb of beef into 10 equal sized balls.
  8. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
  9. Do this on waxed paper.
  10. 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 .
  11. It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
  12. -For PERFECT McDonald's® Hamburger Patties-.
  13. Forming your regular hamburger patties.
  14. Cut waxed paper into twelve sheets, about 6 x6 square.
  15. Divide the ground chuck into six equal pieces, and form each into a ball.
  16. 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.
  17. Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
  18. Scrape away the beef that's on the outside of the rim, and retain.
  19. Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
  20. 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.
  21. Eventually the beef from around the edges will pile up enough to form additional patties as well.
  22. 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.)
  23. Place the formed beef patties in the freezer and freeze at least an hour.
  24. DO NOT STACK THEM!
  25. Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
  26. After an hour, take them out, and NOW you can STACK them.
  27. Put them in a zip-lock type freezer bag, and keep frozen until needed.
  28. You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
  29. In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
  30. 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.
  31. -The Onions-.
  32. Put the dried onions in a container, like Tupperware, and add water.
  33. Water should be a few inches over the top of the onions (better to have too much water than not enough).
  34. Cover, and refrigerate about 1/2 hour.
  35. Drain the liquid, and you have McDonald's little baby onions.
  36. Cover again and refrigerate until burger time .
  37. -The Pickles-.
  38. 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.
  39. ALSO Classic original dills have that tart flavor.
  40. Make sure they're not kosher dills.
  41. Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
  42. USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
  43. -The Buns-.
  44. Use the small, plain cheapo store brand hamburger buns.
  45. When it's burger time , you'll be toasting the buns.
  46. Those instructions are coming up.
  47. -Special Sauce-.
  48. Mix everything very well in a small container.
  49. There better be no streaks!
  50. Microwave 25 seconds, and stir well again.
  51. Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to meld ).
  52. Makes nearly 1 cup, enough for about 8 Big Macs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 810.89 Kcal (3395 kJ)
Calories from fat 245.86 Kcal
% Daily Value*
Total Fat 27.32g 42%
Cholesterol 94.6mg 32%
Sodium 8426.4mg 351%
Potassium 526.74mg 11%
Total Carbs 100.6g 34%
Sugars 22.9g 92%
Dietary Fiber 3.3g 13%
Protein 43.32g 87%
Vitamin C 3.9mg 7%
Vitamin A 0.5mg 17%
Iron 4.9mg 27%
Calcium 93mg 9%
Amount Per 100 g
Calories 196.39 Kcal (822 kJ)
Calories from fat 59.54 Kcal
% Daily Value*
Total Fat 6.62g 42%
Cholesterol 22.91mg 32%
Sodium 2040.75mg 351%
Potassium 127.57mg 11%
Total Carbs 24.36g 34%
Sugars 5.55g 92%
Dietary Fiber 0.8g 13%
Protein 10.49g 87%
Vitamin C 1mg 7%
Vitamin A 0.1mg 17%
Iron 1.2mg 27%
Calcium 22.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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