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.
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.
The Onions:
Put the dried onions in a container, (
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 BAM...you have
McDonald's little baby onions. Cover again and refrigerate until
'burger time".
The Pickles:
McDonald'sŪ 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....Vlasic "original" dills have that
tart flavour. Make sure they're not "kosher" dills. Wal-MartŪ
carries Vlasic 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.) USE THESE PICKLES ON ALL McDONALD'SŪ
HAMBURGERS!
The Buns:
Use the small, plain cheapo store brand
hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to
69 cents for a pack of 8. (You'll want to separate the tops, or
"crowns" from the bottoms, or "heels"...as most likely
they'll be connected slightly on one edge.) When it's "burger
time", you'll be toasting the buns. Those instructions are coming up.
WalMartŪ sells a great product for regular
buns---Great Value brand "jumbo" hamburger buns. They're
almost exactly like McDonald'sŪ buns and a little bigger than the
other hamburger buns available at your supermarket.
ONE MORE THING: Before you cook these
marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed paper.
You'll need them to wrap the burgers.
Cooking your Hamburgers!
Pre-heat your oven to warm. its
lowest level, this is for later. You're going to need two electric
griddles . One to grill the meat, the other to toast the buns.
Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°.
(this recipe has you cooking four at a time)
***note***before starting, make sure to
have all of your condiments READY! (because this all happens very fast)
#1 -Toast the crowns of 4 buns (tops) Do
this by laying them face down on the griddle closely together. Put a dutch
oven (pot) bottom side down directly on top of the buns. (open side
facing up) This is only to apply hands-free pressure to the buns so they
will toast evenly. (Don't use anything TOO heavy like cast iron.
You'll smash the buns.)
#2 -Lay the frozen patties on the
other grill. After about 20 seconds, "sear" them by applying
even pressure with the back of a metal spatula, and pushing down on
the front with your free hand. (careful not to burn your fingers.) Do this
only for about 2 seconds...you should hear them sizzle louder while
you "sear" them. After searing them, sprinkle generously with
McDonald's burger seasoning.
#3 -At this point, your buns are
nearly done. They will have an even tan color when finished. Remove them,
and repeat the the "bun toasting" process with the heels.
(bottoms)
#4 -After about one minute since searing
the patties, turn them over. Careful, don't tear the side you seared. Add
another dash of Seasoning and about a teaspoon of your prepared
onions. (Don't be anal and use a measuring spoon...no time...just two
fingers and a thumb full.)
#5 -Now quickly dress your buns. (crown, or
top side) Mustard first....five "kisses" the diameter of a
pencil evenly spaced in a circle about a half inch from the edge.
Then the Ketchup, (use Hunt's if you can) five squirts the size of a
nickle..in the pattern found on dice. Place the pickle in the middle.
#6 -By the time you finish that, the meat
will be done. (about 1 minute or 1:10 after turning) Remove the meat and
tilt to the side to allow excess fat to drain off. Use your free
hand to hold down the onions. Place patties onion side up on the dressed
crown, top with toasted heels. (the burger will be upside-down)
#7 -Lay one finished hamburger, still
upside-down, in the centre of your pre-cut waxed paper. Wrap the paper
around the burger tightly. It should resemble a very oblong tube
with two open ends, and the burger in the middle. Then wrap the open ends
underneath the bottom of the burger so it is enclosed tightly.
#8 -Place wrapped hamburger in your
pre-heated oven. (remember...oven is just barely on warm) Keep 'em in
there about 8-10 minutes.**** Hey! That's enough time to cook
another batch. (if you do cook another batch while these are "aging
properly", scrape the black stuff and burnt onions to the side
before beginning.)
****PLEASE NOTE! Some ovens get too hot
even on low, and this may dry out your burger. If they seem dry, next time
wrap them tightly and let them sit about 5 minutes. Then ZAP 'em for
15 seconds (one at a time) in the microwave. This will complete the
"Q-ing" process without over micro waving them like they
do now. In fact, they almost taste better this way. |
