McDonald's Hamburger Seasoning Use THIS seasoning on ALL McDonald's hamburgers.4 tablespoons salt2 tablespoons Accent?(MSG)1 teaspoon ground black pepper1/4 teaspoon onion powderMix all ingredients well. Use in a spice shaker with big enough holes for the pepper to flow.This seasoning is used liberally on all McDonald's hamburgers during the COOKING process. McDonald's Big X-Tra?Seasoning 3 tablespoons Lawry's?seasoned salt3 teaspoons Jollytime?Buttery seasoning1 crushed beef bullion cube1/4 teaspoon black pepperThis seasoning is used exclusively on the Big X-Tra? Scrambling Eggs at McDonald's Years ago, we scrambled 8 eggs at a time in the milkshake multi-mixers. We added no salt and no pepper.Ways To Correctly Scramble Your EggsI suggest purchasing the Hamilton Beach?DrinkMasterTM. It is a consumer version of the multi-mixers RayKroc sold to the McDonald brothers in the 1950's. You can also use this appliance to make perfectMcDonald's milkshakes. (I got mine at Wal-Mart for about $25 and love it)Alternatives for scrambling your eggs, in order of preferenceHand-held blenderStandard blenderShaker methodWire whiskDrinkMasterTM InstructionsCrack desired number of eggs into the silver, mixing cup that comes with the DrinkMasterTM.Scramble at least 4, and no more than 8.Follow the DrinkMasterTM instructions for quick mixing. Do not add seasoning. Scramble the eggs 30-45seconds just prior to cooking time. They will be totally yellow-orange and quite frothy. That is the key toMcDonald's scrambled eggs - the foamy/frothy consistency caused by using the DrinkMasterTM, followed bycooking immediately after scrambling.Hand-Held Blender InstructionsCrack the amount of eggs you need into a small mixing bowl, and blend with the hand-held blender on itshighest setting for 30-45 seconds. See above for the desired result. Cook immediately.Standard Blender InstructionsCrack the desired amount of eggs into the pitcher and use the liquefy button. Blend 30-45 seconds until theeggs are one solid color, and very frothy. Cook immediately.Shaker InstructionsCrack the needed amount of eggs into a Tupperware?type container, close the lid, and shake it vigorouslyfor about 2 minutes. Your arms should be very, very tired. Cook immediately.Wire Whisk InstructionsDo it like mom taught you, but make sure there are no streaks of whites. I don't suggest using this method, asit will lack the froth you need.
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 5 Regular Hamburger The McDonald's regular hamburger is the one that got it all started in 1948. It's as basic as can be... yet theones they serve today don't even taste CLOSE! Make them exactly as I instruct, and you can enjoy that long-lost flavor once again.(In the mid 80's, McDonald's began cooking both sides of the meat at the same time. This was to cut cookingtime in half. But it also forever changed the flavor of the original hamburgers - ALL of them!)Ray Kroc discovered the McDonald brother's San Bernardino, California restaurant in 1954 while selling multi-mixers. (milk-shake machines) He was so impressed with their methods, he struck up a franchise deal, and in1955 opened his first store in De Plaines Illinois. Oh, and he went on to earn multi-millions. "Ten Regs please"... "Ten Regs, thank you" (An old production call for ten burgers) Ingredients1 Pound ground chuck (80% lean)10 Small hamburger buns10 Hamburger dill slices10 teaspoons dried, chopped onionMcDonald's Hamburger SeasoningMustard, Ketchup... and... waxed paperThe Hamburger Seasoning4 tablespoons salt2 tablespoons Accent?(MSG)1 teaspoon ground black pepper1/4 teaspoon onion powderMix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3ounces. Use on ALL McDonald's hamburgers. (unless you're allergic to MSG, then just use salt and pepper)The Beef PattiesDivide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4inch thick. Do this on waxed paper.Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill them)Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you comeup with 9 patties, I'll forgive you.The OnionsPut the dried onions in a container, oh.. like Tupperware... and add water. Water should be a few inches overthe 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 PicklesMcDonald's pickle slices are unique in flavor, very sour dills. The only product I know of that comes close tothe distinctive flavor is HEINZ Genuine Dills. (original sour dill) But they don't come in slices, so slice your ownVERY 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 flavor. Make sure they're not "kosher" dills. Wal-Mart?carries VlasicORIGINAL 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's HAMBURGERS!The BunsUse the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. - usuallyabout 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 beconnected slightly on one edge) When it's "burger time", you'll be toasting the buns. Those instructions are
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 6 coming up. WalMart?sells a great product for regular buns - Great ValueTM brand "jumbo" hamburger buns.They're almost exactly like McDonald's buns and a little bigger than the other hamburger buns available atyour supermarket.Cooking Your HamburgersPre-heat your oven to warm - its lowest level, this is for later. You're going to need two electric griddles - oneto grill the meat, the other to toast the buns. Pre-heat the meat griddle to 375-400? and the bun griddle toabout 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 aDutch oven (pot) bottom side down directly on top of the buns. (open side facing up) This is only to applyhands-free pressure to the buns so they will toast evenly. (Don't use anything TOO heavy like cast iron. You'llsmash the buns)2. Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressurewith the back of a metal spatula, and pushing down on the front with your free hand. (careful not to burn yourfingers) Do this only for about 2 seconds... you should hear them sizzle louder while you "sear" them. Aftersearing 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 "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 ameasuring 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 pencilevenly 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 nickel.. in the pattern found on dice. Placethe 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 meatand tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions. Place pattiesonion 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 center of your pre-cut waxed paper. Wrap the paperaround the burger tightly. It should resemble a very oblong tube with two open ends, and the burger in themiddle. Then wrap the open ends underneath the bottom of the burger so it is enclosed tightly."Q-ing" Methods"Q-ing" was a McDonald's term for helping the flavors to meld via mechanical means; i.e. heat lamp ormicrowave.1. Place wrapped hamburger in your pre-heated oven. (remember... oven is just barely on warm) Keep themin there about 8-10 minutes. Hey! That's enough time to cook another batch. (if you do cook another batchwhile these are "aging properly", scrape the black stuff and burnt onions to the side before beginning)Important note: Some ovens get too hot even on low, and this may dry out your burger. If they seem dry trythe alternative "Q-ing" method below.2. An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, andmicrowave on high for 15 seconds (while still wrapped) This will complete the "Q-ing" process without overmicrowaving them like they do now. In fact, they almost taste better this way. In fact, you can use this methodon ALL of the burger recipes on this site, with the exception of the McD.L.T.ENJOY! This is how they used to be. This is how they were MEANT to be.(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them)
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 7 Quarter Pounder Ingredients1 Topp's 1/4 lb frozen beef patty1 sesame seed bun1 tablespoon fresh onion... dicedmustard, ketchup2 HEINZ hamburger slices (p
McDonald's Hamburger Seasoning Use THIS seasoning on ALL McDonald's hamburgers.4 tablespoons salt2 tablespoons Accent?(MSG)1 teaspoon ground black pepper1/4 teaspoon onion powderMix all ingredients well. Use in a spice shaker with big enough holes for the pepper to flow.This seasoning is used liberally on all McDonald's hamburgers during the COOKING process. McDonald's Big X-Tra?Seasoning 3 tablespoons Lawry's?seasoned salt3 teaspoons Jollytime?Buttery seasoning1 crushed beef bullion cube1/4 teaspoon black pepperThis seasoning is used exclusively on the Big X-Tra? Scrambling Eggs at McDonald's Years ago, we scrambled 8 eggs at a time in the milkshake multi-mixers. We added no salt and no pepper.Ways To Correctly Scramble Your EggsI suggest purchasing the Hamilton Beach?DrinkMasterTM. It is a consumer version of the multi-mixers RayKroc sold to the McDonald brothers in the 1950's. You can also use this appliance to make perfectMcDonald's milkshakes. (I got mine at Wal-Mart for about $25 and love it)Alternatives for scrambling your eggs, in order of preferenceHand-held blenderStandard blenderShaker methodWire whiskDrinkMasterTM InstructionsCrack desired number of eggs into the silver, mixing cup that comes with the DrinkMasterTM.Scramble at least 4, and no more than 8.Follow the DrinkMasterTM instructions for quick mixing. Do not add seasoning. Scramble the eggs 30-45seconds just prior to cooking time. They will be totally yellow-orange and quite frothy. That is the key toMcDonald's scrambled eggs - the foamy/frothy consistency caused by using the DrinkMasterTM, followed bycooking immediately after scrambling.Hand-Held Blender InstructionsCrack the amount of eggs you need into a small mixing bowl, and blend with the hand-held blender on itshighest setting for 30-45 seconds. See above for the desired result. Cook immediately.Standard Blender InstructionsCrack the desired amount of eggs into the pitcher and use the liquefy button. Blend 30-45 seconds until theeggs are one solid color, and very frothy. Cook immediately.Shaker InstructionsCrack the needed amount of eggs into a Tupperware?type container, close the lid, and shake it vigorouslyfor about 2 minutes. Your arms should be very, very tired. Cook immediately.Wire Whisk InstructionsDo it like mom taught you, but make sure there are no streaks of whites. I don't suggest using this method, asit will lack the froth you need.
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 5 Regular Hamburger The McDonald's regular hamburger is the one that got it all started in 1948. It's as basic as can be... yet theones they serve today don't even taste CLOSE! Make them exactly as I instruct, and you can enjoy that long-lost flavor once again.(In the mid 80's, McDonald's began cooking both sides of the meat at the same time. This was to cut cookingtime in half. But it also forever changed the flavor of the original hamburgers - ALL of them!)Ray Kroc discovered the McDonald brother's San Bernardino, California restaurant in 1954 while selling multi-mixers. (milk-shake machines) He was so impressed with their methods, he struck up a franchise deal, and in1955 opened his first store in De Plaines Illinois. Oh, and he went on to earn multi-millions. "Ten Regs please"... "Ten Regs, thank you" (An old production call for ten burgers) Ingredients1 Pound ground chuck (80% lean)10 Small hamburger buns10 Hamburger dill slices10 teaspoons dried, chopped onionMcDonald's Hamburger SeasoningMustard, Ketchup... and... waxed paperThe Hamburger Seasoning4 tablespoons salt2 tablespoons Accent?(MSG)1 teaspoon ground black pepper1/4 teaspoon onion powderMix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3ounces. Use on ALL McDonald's hamburgers. (unless you're allergic to MSG, then just use salt and pepper)The Beef PattiesDivide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4inch thick. Do this on waxed paper.Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill them)Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you comeup with 9 patties, I'll forgive you.The OnionsPut the dried onions in a container, oh.. like Tupperware... and add water. Water should be a few inches overthe 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 PicklesMcDonald's pickle slices are unique in flavor, very sour dills. The only product I know of that comes close tothe distinctive flavor is HEINZ Genuine Dills. (original sour dill) But they don't come in slices, so slice your ownVERY 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 flavor. Make sure they're not "kosher" dills. Wal-Mart?carries VlasicORIGINAL 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's HAMBURGERS!The BunsUse the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. - usuallyabout 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 beconnected slightly on one edge) When it's "burger time", you'll be toasting the buns. Those instructions are
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 6 coming up. WalMart?sells a great product for regular buns - Great ValueTM brand "jumbo" hamburger buns.They're almost exactly like McDonald's buns and a little bigger than the other hamburger buns available atyour supermarket.Cooking Your HamburgersPre-heat your oven to warm - its lowest level, this is for later. You're going to need two electric griddles - oneto grill the meat, the other to toast the buns. Pre-heat the meat griddle to 375-400? and the bun griddle toabout 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 aDutch oven (pot) bottom side down directly on top of the buns. (open side facing up) This is only to applyhands-free pressure to the buns so they will toast evenly. (Don't use anything TOO heavy like cast iron. You'llsmash the buns)2. Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressurewith the back of a metal spatula, and pushing down on the front with your free hand. (careful not to burn yourfingers) Do this only for about 2 seconds... you should hear them sizzle louder while you "sear" them. Aftersearing 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 "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 ameasuring 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 pencilevenly 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 nickel.. in the pattern found on dice. Placethe 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 meatand tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions. Place pattiesonion 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 center of your pre-cut waxed paper. Wrap the paperaround the burger tightly. It should resemble a very oblong tube with two open ends, and the burger in themiddle. Then wrap the open ends underneath the bottom of the burger so it is enclosed tightly."Q-ing" Methods"Q-ing" was a McDonald's term for helping the flavors to meld via mechanical means; i.e. heat lamp ormicrowave.1. Place wrapped hamburger in your pre-heated oven. (remember... oven is just barely on warm) Keep themin there about 8-10 minutes. Hey! That's enough time to cook another batch. (if you do cook another batchwhile these are "aging properly", scrape the black stuff and burnt onions to the side before beginning)Important note: Some ovens get too hot even on low, and this may dry out your burger. If they seem dry trythe alternative "Q-ing" method below.2. An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, andmicrowave on high for 15 seconds (while still wrapped) This will complete the "Q-ing" process without overmicrowaving them like they do now. In fact, they almost taste better this way. In fact, you can use this methodon ALL of the burger recipes on this site, with the exception of the McD.L.T.ENJOY! This is how they used to be. This is how they were MEANT to be.(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them)
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McMenu ?Do-It-Yourself McDonalds Restaurant Recipes (All products copyrighted by the McDonald's Corporation) - XAM2001 - Page 7 Quarter Pounder Ingredients1 Topp's 1/4 lb frozen beef patty1 sesame seed bun1 tablespoon fresh onion... dicedmustard, ketchup2 HEINZ hamburger slices (p
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