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Important Cooking Tips The All Beef Patties The ground beef you use is a critical factor in duplicating the McFlavor. McDonald's uses only USDA certified100% ground beef.Well, if your supermarket is like mine, there are 5 or 6 different kinds to choose from. Ground round? GroundSirloin? Ultra-lean? Ground beef? Ground Chuck?McDonald's uses ground chuck. This is the exact fat to lean ratio. Ground chuck is 80% lean. So if yoursupermarket doesn't offer ground chuck, then buy ground beef that's 80% lean. It is the same. Searing The Beef Patties A very important step to recreating the McDonald's burger flavor is searing them properly.Searing is the process of applying pressure to the frozen patties as they cook on the griddle. This is doneabout 20 seconds after laying the patties on the grill by pressing down with the back of a spatula, while addingpressure from your free hand.Press down firmly for about 2-3 seconds on regular sized patties, and 5-6 seconds on quarter pound patties.Searing seals in the juices and flavors. But it also makes the burger hard to turn. Properly seared patties willstick to the griddle, and you must actually "cut" the meat off of the surface as you turn them.Non-stick surfaces help, but they also make it hard to get the even dark searing you need for greatMcBurgers. I suggest a cooking surface that is not non-stick... and a very strong, sharp spatula. Seasoning your Hamburgers Use the Special Seasoning described in this site, and use it liberally. Don't be stingy, put a lot on the pattieswhile they're cooking. A good amount of it will "float" away with the fat. This is an important factor in the"McFlavor."You'll need to use even more on the Quarter-Pounder patties. Toasting the Buns The buns on all of the McDonald's burgers must be toasted. (The only exception is the Filet-O-Fish?.This is done by laying the buns face down on a pre-heated 375?electric griddle. You need to apply lightpressure to the buns in order to achieve uniform, even toasting. This toasting process only takes about aminute. The buns can be toasted in advance, tops (crowns) and bottoms (heels). They will be re-heatedanyway. Toasting them in advance allows you extra time to dress them, as the meat patties cook very fast. Dressing your Burgers Each recipe is very specific in regards to what condiments are added to the bun. The amounts varydepending upon what recipe you are performing.On the burgers that use ketchup and mustard, the mustard is always applied first. Five small "kisses" thediameter of a pencil go evenly around the toasted crown (top) of the bun about 1/2 inch from the edge. (If youconnected the dots, it would make a pentagon)The ketchup also is applied using five "squirts". The diameter is much larger, about the size of a nickel. Andthe pattern is easy - four evenly spaced "squirts" around the edge of the crown, and one in the middle. Itshould look like what a "5" looks like on dice.For the other condiments, consult the specific recipe you are making.The KetchupFrom the 1950's through 1980, McDonald's used Hunt's?tomato catsup. In 1980 the company proceededwith plans to produce all of their condiments at their own plants. Hunt's?lost a big account, and it nearlythrew them into bankruptcy.McDonald's basically did what you're doing by visiting this site: They cloned Hunt's?catsup.Hunt's?catsup (they now spell it ketchup) has a subtle, tangy zip that Heinz?doesn't have. This is due to anextra ingredient not found in Heinz?- garlic powder. It is also a little thinner in consistency, allowing for bettercoverage on your burgers.The MustardMcDonald's hamburgers uses such a small amount of mustard, honestly any classic yellow mustard will workjust fine. For you die-hards, I suggest French's?classic yellow. Once again, French's?contains an ingredientthat adds a small, extra zip to the flavor. You got it: garlic powder.
