McDonald's Quarter Pounder with Cheese

McDonald's Quarter Pounder with Cheese

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Add the meat to a large bowl and lightly blend. Mix all of the dry ingredients together in a separate bowl for McDonald's burger seasoning. Weigh the meat mixture into exactly four 4-ounce patties for a quarter pound McDonald’s patty.

Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 ½ hours.

Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them. Heat a large, nonstick griddle to high. Place the patties on the griddle, season heavily with the seasonings, and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 6 seconds. Flip the burger and repeat, remembering to season heavily.

Place the bun on a clean part of the flat top and toast until warm.

On the crown of the bun, place 5 nickel-sized dollops of ketchup on the cooked burgers, four in each corner, and one in the center. In the empty spaces, place five smaller dots of mustard. Remove the onions from the water and drain thoroughly, placing them on the ketchup and mustard. Place 2-3 slices of pickles on top, and then a slice of cheese. Place another slice of cheese on the bottom bun, then the cooked patty on top of the cheese. Assemble together and serve.

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McDonald's Quarter Pounder®

1 -Topp's 1/4 lb frozen beef patty
1 -sesame seed bun
1 -Tablespoon fresh onion. diced
mustard, ketchup
2 -HEINZ hamburger slices (pickles)
2 -slices real American cheese (optional)
McDonald's Hamburger Seasoning

Pre-heat an electric grill to 400 degrees. (If cooking more than one. also pre-heat an electric grill for toasting the sesame seed buns) Lay the beef frozen patty on the grill, and after about
20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers.You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger Seasoning.(see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning. Lay the crown of the bun face down on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel face down to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)

Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.

If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments.Most cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight rectangle.

By now. your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the
spatula and your free hand to addtionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice
of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)

Quarter Pound 100% Beef Patty*
Ingredients: 100% Pure USDA Inspected Beef No Fillers, No Extenders.
Prepared with Grill Seasoning (Salt, Black Pepper).*Weight Before Cooking 4 oz.

Quarter Pound Bun
Ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Yeast, Soybean Oil, Contains 2% or Less: Sesame Seeds, Salt, Wheat Gluten, Dextrose, Guar Gum, Vinegar, Vegetable Proteins (Pea, Potato, Rice), Sunflower and/or Canola Oil, Maltodextrin, Natural Flavors, May Contain One or More Dough Conditioners (DATEM, Ascorbic Acid, Mono and Diglycerides, Enzymes), Modified Food Starch.
Contains: Wheat.

Pasteurized Process American Cheese
Ingredients: Milk, Cream, Water, Sodium Citrate, Salt, Cheese Cultures, Citric Acid, Enzymes, Soy Lecithin, Color Added.
Contains: Milk, Soy.

Ingredients: Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Water, Salt, Natural Flavors.

Pickle Slices
Ingredients: Cucumbers, Water, Distilled Vinegar, Salt, Calcium Chloride, Alum, Potassium Sorbate (Preservative), Natural Flavors, Polysorbate 80, Extractives of Turmeric (Color).

Ingredients: Distilled Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice Extractive.

Chef reveals how to make a McDonald’s quarter pounder at home and it looks just like the real thing

However, one Aussie chef has revealed how you can recreate one of its most iconic dishes at home - and it tastes “better” than the real deal.

⚠️ Read our coronavirus live blog for the latest news & updates

YouTube chef Rob Nixon, of Nicko’s Kitchen, has perfected the recipe for the quarter pounder with cheese and has been generous enough to share it online.

The recipe (see below) is incredibly simple and you’ll need just seven ingredients to achieve that signature taste.

The most important element is the topping which is made up of pickle, mustard, onion, ketchup and two slices of American cheese.

Sandwich in a toasted sesame bun and you’ll struggle to tell the difference between the original and the imposter.

Tasting his creation, Rob says: “So much better (than the original), yummo that is absolutely gorgeous.

“Please give them a go because you won’t be disappointed, the nom factor is out of control on this one.”

And it seems fans have been equally impressed, praising his recipe in the comments.

McDonald's Quarter Pounder recipe


  • 113g ground beef
  • Canola oil for frying
  • Salt and pepper for seasoning
  • Sesame seed bun
  • American cheese slices
  • Sliced pickle
  • Onion, finely chopped
  • Ketchup
  • Mustard

Roll your beef into a meatball shape and flatten out so that it’s slightly larger than the bread bun as it will shrink while cooking.

Heat your pan over a high heat and spray with canola oil, place the burger patty in and cook for two minutes each side adding salt and pepper to taste.

Toast the sesame seed bun and begin assembling - starting with a slice of the cheese, followed by the beef patty and a second slice of cheese, pickle and onion.

On the crown of the bun add blobs of tomato ketchup and mustard, press down slightly and then get stuck in.

27 McDonald’s Recipes

These McDonald’s restaurant recipes are guaranteed to peak your interest, no matter whether it’s fries, burgers or shakes you’re interested in. Find your favorite dish and try these copycat McDonald’s recipes yourself today.

1. McDonald’s French Fries

The only thing missing when you make this recipe will be the wrapper… Or should we say ‘rapper’? The Travis Scott burger was named after Jacques Berman Webster II (aka Travis Scott). It’s basically a quarter pounder with additional bacon and a few generous slices of cheese. The addition of crispy bacon and shredded lettuce takes this to a whole new level.

6. McDonald’s Chocolate Chip Cookies

9. McDonald’s BBQ Sauce

nuggets, but something is missing? Yep, that’ll be the BBQ sauce! (One of our favorite McDonald’s dipping sauces.) The good news is that it is easy to make. The downside is that it is so tasty that you will end up making more, so you’ve got an excuse to dip! McDonald’s BBQ sauce is sweeter than most store-bought sauces… That’s because we add a secret ingredient. Shhhh, we won’t tell if you don’t!

10. McDonald’s Shamrock Shake Copycat

McDonald’s might just be on the right path to beating Starbucks with its extensive range of cold drinks. You won’t need to visit either as you can make this at home. It will take you all of three minutes to make. The secret lies in the syrup and using plenty of ice to get it nice and thick! It’s easy if you have a blender!

15. McDonald’s Apple Pie

No list of McDonald’s copycat recipes would be complete without the quarter pounder (no, it isn’t a Royale with cheese!) This is a grownup version of the cheeseburger. The secret to an authentic taste is finely diced onions, and of course, making sure that your patty is thick and juicy. No salad either! McDonald’s don’t do that, and neither should you!

21. McDonald’s Cheeseburger

Want to know a secret? Getting a tasty cheeseburger is all about the sauce. Steak sauce gives your burger a really meaty taste! For more consistent cooking, you can even try baking your burgers! Feel free to ‘play jazz’ and try a few different sauces. Hot mustard is our favorite! Oh, and don’t forget the pickle either!

22. McDonald’s Chicken Selects

If processed chicken isn’t your thing, then you might want to give these a try. They are strips of delicious and juicy chicken breast coated in a special breadcrumb before being baked to dark brown perfection. Twinned with some McDonald’s fries, they are perfect for trying out a range of dips. It’s the herbs that make the coating. A pinch of basil and a little paprika makes a huge difference!

23. McDonald’s Filet-O-Fish

Crisp battered fish lovingly sandwiched between a soft and floury white bun and topped with lashings of tartar sauce… It sounds like our idea of heaven. You can use any white fish filet too! Just watch out for the bones. This is actually really easy to make, provided you are organized. Lemon works so well with fish. Try adding some lemon pepper seasoning to make it really sing!

24. McDonald’s Fish McBites

If you like fish but don’t want to cook an entire filet, then fish bites might be a great option. The best thing about this recipe is that they are baked, not fried, so you can really cut out some of the calories easily. Masking the crispy coating is easy… Provided that you have a secret ingredient. Ok, we’ll tell you. It’s crushed cornflakes and parmesan cheese! You can freeze these, too, so they are perfect as a make-ahead dish!

25. McDonald’s Strawberry & Banana Smoothie

Don’t forget the sauce, as that’s what makes this big mac so special. When you make it, let us know hows your recipe turns out.

27. McDonald’s Strawberry Shake

How’s about we finish off with a nice thick milkshake! You won’t need to worry about the machine being broken in McDonald’s, just make your own at home! Ice cream, strawberry syrup, a few fresh strawberries, and milk. That’s pretty much it. You might still have to wait to be able to suck it through the straw however!

How To Make A McDonald’s Copycat Quarter Pounder

It’s hard to admit it, but many people (including myself) love the greasy and unhealthy food that fast food restaurants have to offer. Not going to lie, Mcdonald’s is definitely my favorite place to pick up a delicious Quarter Pounder and eat the entire thing before I even get home.

As yummy as these burgers are, they’re unfortunately unhealthy and fattening as can be. Next time you’re getting the craving for this legendary greasy burger, try this simple recipe and make your own, healthier version at home!

This at home Copycat Quarter Pounder has the same great flavor as the one you get at Mcdonalds, except it tastes much fresher and you’ll feel much less guilty after eating it. This burger is easy to make and you can put as much or as little of everything you want on it, rather than having somebody else flood it with ketchup or under season it.

Give this burger a try and you’ll be surprised to see how much this tastes like the real thing!


Seasoned Salt
1 tablespoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder

The Burger
4 hamburger buns
1 pound ground chuck
8 to 12 sour dill pickle slices
1 tablespoon dehydrated onions – rehydrated
8 slices American cheese


Prepare seasoned salt by combining salt, pepper, and onion powder. Store this in a salt shaker. Sprinkle this seasoning blend onto the burger patties while they are cooking.

Prepare burger patties into 4 equal patties. Wrap patties with plastic wrap and freeze until frozen solid.

Preheat griddle to 400 degrees. While the griddle is heating you can toast the buns both the top and the crown until they are browned. This should take about a minute depending upon your grill or your skillet. Place burgers onto the hot griddle. Season liberally with seasoning blend. As patties begin to cook, smash them into the griddle. When the patties have cooked on one side flip over and season with seasoning blend.

While the patties are cooking you can add mustard and ketchup to the bottoms of the burger buns. Add 1 slide of American cheese to the top of the mustard and ketchup. When the burger patty is done lift from grill use a second spatula to squeeze out excess grease. Lay burger patty on top of cheese. Add second slide of cheese. Top with a couple of pickle slices and onions. Top with remaining bun.

My Thanks go to Stephanie Manley of CopyKat Blog for this delicious recipe and featured image.

If you decide to make this recipe, tell us how it turned out and please share any tips you may have for making it even better. Use the comment section below to share. We’d love to hear about your experience.

Follow us on Facebook for even more delicious food and recipe ideas: Recipe Guide

Copycat McDonald’s Quarter Pounders with Cheese

After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess!
It wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.

I like to enjoy a big ole glass of ice-cold homemade Snapple tea with my quarter pounder with cheese.

Quarter Pounder with Cheese

The last time I tried a Quarter Pounder with Cheese was in college, as my fast food go-to became a Wendy’s Junior Bacon Cheeseburger . But when McDonald’s announced in March that its Quarter Pounder would be cooked with fresh beef instead of frozen patties, I was spurred to revisit my old friend. What taste differences, I thought, could there possibly be?

To my delight, the differences weren’t negligible. The fresh beef patty seemed to retain more moisture, with a creamier texture than the meat strands-like interior of its frozen patty burgers. I could also spot granules of salt sprinkled on the surface, and indeed, the seasoning was one click before too-salty—which to me is just right. Despite the meat being cooked completely through, there was an appealing beefy presence. It is not, of course, what high-quality beef could taste like, but it was peppery and intensely savory, and that masks a lot of the deficiencies.

Tasting through the Quarter Pounder again in recent weeks, there was a distinct interaction of three flavors—seasoned beef patty plus American cheese plus a dab of ketchup—one taste and I instantly recognize that flavor as McDonald’s, one with good hits of salt, umami, and nostalgia. But even if you didn’t grow up eating the Quarter Pounder, its straight-forwardness is a plus in a world of novelty and vogue sandwiches. There’s no flavorless tomato or lettuce to bulk up the burger, and so it must stand on the merits of the protein. And the fresh beef does taste measurably better than its previous frozen version, and I would place it behind top-tier chain burger patties like Steak ‘N Shake, In-N-Out, Smashburger, and Shake Shack.

The Quarter Pounder with Cheese won’t outsell the Big Mac. By comparison, the Big Mac is a mediocre burger. Its thin beef patties easily dry out, there’s often too much lettuce, and the meat-to-bread ratio is out of proportion. The best trait about that burger is the Thousand Island-like Special Sauce, giving the Big Mac its literal and figurative color. But apples to apples, McDonald’s Quarter Pounder outshines its flagship burger. Indeed, there are far more elaborate and tastier sandwiches competing against McDonald’s, but in the lane of unadorned, simple, almost boringly vintage hamburgers, the Quarter Pounder is acceptably uncool and deliciously serviceable.

Quarter Pounder with Cheese Deluxe

Courtesy of McDonald's

"While higher in calories than the regular Quarter Pounder, this burger boasts of crisp leaf lettuce and Roma tomato slices making it a win for veggies! This burger would be great for the heavy exerciser or young athlete who needs more calories and sodium at a meal," says Goodson. "With 30 grams of protein and 630 calories, it's definitely on the higher end for most average adults, but for those burning lots of calories, this can fit. Pair it with apples and water or even milk if you are trying to amp up your protein."

Not sure how many calories you should be eating? Here's How Many Calories A Week You Should Eat For Weight Loss.


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