Quarter pounders recipe
- Meat and poultry
- Beef mince
These burgers are quick and easy to make. Lean beef mince is mixed with seasonings, pan-fried and served in a burger bun with Gruyere cheese.
201 people made this
- 450g lean minced beef
- 2 teaspoons onion powder
- 4 tablespoons honey mustard
- 1 teaspoon garlic granules
- 2 teaspoons crushed chillies
- 1/2 teaspoon salt
- 4 tablespoons dark brown soft sugar
- 2 tablespoons olive oil
- 4 slices Gruyere cheese
- 4 burger buns
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Mix the minced beef, onion powder, honey mustard, garlic granules, crushed chillies, salt, and dark brown soft sugar in a large bowl. Shape into 4 burgers.
- Heat the olive oil in a large frying pan over medium heat. Cook the burgers, turning occasionally for 8-10 minutes or until cooked through.
- Top each burger with a slice of cheese shortly before removing from the frying pan; serve in burger buns.
Reviews & ratingsAverage global rating:(206)
Reviews in English (168)
Sooooo good. I've had problems keeping them together but have found that making them the day before is the solution. Thanks for the great recipe.-21 Mar 2008
by jason stahl
These were awesome burgers, I prepared the mixture the night before and didn't have any problem with the patties when cooking them the next day, full of flavor and it didn't have that ground beef taste at all, really good burger.-14 Aug 2007
Quarter-pounders from Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan (page 111) by Gaz Oakley
Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe.
- soy sauce
- chickpea flour
- coconut oil
- red onions
- dried oregano
- tomato purée
- balsamic vinegar
- black peppercorns
- vegetable stock
- dried chilli flakes
- dried porcini mushrooms
- canned black beans
- brown rice miso
- smoked paprika
- dried chives
- dried rosemary
- vital wheat gluten
- nutritional yeast flakes
- burger buns
- baby gem lettuce
- vegan mayonnaise
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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Follow The Sun
- 3/4 Pounds ground chuck
- 1/4 Pound lean, ground beef
- 3 Tablespoons salt
- 1 Teaspoon black pepper
- 1/4 Teaspoon onion powder
- 1/8 Teaspoon garlic powder
- 4 medium sized sesame seed bun
- Ketchup, as needed
- Mustard, as needed
- 4 Tablespoons chopped onion, soaked in ice cold water
- 8 American cheese slices
- 8 dill slices
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.
This is the Spicy Tomato and Herb Quarter Pounder Burger recipe we use:
Quarter pounder ingredients:
- 650 g beef mince
- 3 teaspoons mixed herbs
- 2 tablespoons tomato puree
- teaspoon chilli flakes
- Mix all the ingredients until combined.
- Split the meat mixture into 4 even sized portions. Form into burger shapes or use a burger press.
- Grill, griddle or barbecue the burgers for approx 8 minutes on each side until nicely browned and cooked through.
If you’d like to print or pin the Spicy Tomato and Herb Burger recipe for later you can do so below. Enjoy!
Homemade burger in a bun
/>Homemade Quarter Pounder With Cheese
The first thing to consider is the difference between onions in the Bigmac and the Quarter Pounder. The Bigmac has very small finely diced white onions. The quarter pounder with cheese has slivers of white onions about 1 inch in length. This is crucial. To recreate the exact flavor of McDonald's food you'll need to follow these steps very carefully. Trust me the flavor will be the same but it will be so much better.
If you want to make a quarter pounder start off with the slivered onions that are shown in the top right of the above photo. The bottom left shows the finely diced onions used for double cheeseburgers, cheeseburgers and Bigmacs.
I press out my burgers with a burger press ONLY when I am making homemade fast food. Check out this page to get information on how to make homemade fast food patties. These burgers are simple to grill. Medium heat for a short amount of time. They'll be done in no time! After your burgers are done, sprinkle some salt and pepper on them. Then toast your buns. You have to toast your buns. McDonalds used to have a specific station for toasting buns back in the 90s when my friends and I worked there. I don't think they do this anymore. What a mistake. Toss the buns directly over the coals for about 30 seconds. It may take a little longer if your heat is low.
After the burgers are grilled and the bun is toasted head inside for the assembly process. Take a toasted bun and place four squirts of mustard equally spaced out on top. Picture a square and aim for a "dot" of mustard at each of the corners. Then put four squirts of ketchup in between the mustard squirts. Then drop some slivers of onions on top and put two pickles in the middle. Don't mess this up! Do it just as I describe. This is how it's done in the McDonald's kitchens and is crucial to recreate the flavor. Actually, at McDonalds there was a large ketchup and mustard dispenser that automatically placed 4 squirts of ketchup and mustard on the bun. All we had to do was pull a little trigger.
Lay a slice of cheddar cheese on top, then lay down the burger. Lastly, position another piece of cheese so that the corner of the cheese points towards the flat side of the other slice of cheese, as shown below. You may laugh, but this is how we were "supposed" to make these burgers back when I worked at McDonalds in 1995-1996. Put the bottom bun on top and flip everything over. Don't start eating just yet! The most important step is next.
Take your quarter pounders and put them in the queuing oven. What!? You don't have a queuing oven at home? Sure you do. It's called a microwave. Back in the mid 90's McDonalds had a policy of microwaving every single sandwich. However, it would probably be a PR disaster if everyone knew that the food was microwaved. Rather, it was eloquently "queued" in a "queuing oven." Whatever that means. So put your quarter pounders in the microwave for about 30-35 seconds. The point here is to soften the bun, warm the toppings and melt the cheese. This step is absolutely crucial. It brings the sandwich together. Trust me.
Oh look at this! The magic of microwaving the burger is that you can leave the freshly assembled burgers sitting out in the kitchen while you tend to the fries. Once the shoestring fries are cooked and salted you can put the burgers in the microwave. 30 seconds later you have a meal! Tell me that doesn't look better than anything you can get at the actual restaurant. The people who came up with these recipes were brilliant. The only missing piece of their plan was the workers. While I can't speak for all 15 and 16 year old McDonald's employees I can tell you what my friends and I thought about food quality when we were 15-16. We didn't care at all. If you make it at home you'll be much happier.
The recipe for homemade Bigmac sauce is here as well as assembly instructions for making a Bigmac. My buddy and I just recently did this again and I took a bunch more photos so I'll put them below.
Back when I worked at McDonalds we would make six Bigmacs at a time. What a messy sandwich for a 16 year old to make. We'd have lettuce and onions everywhere. You'd think I would be neater now that I'm grown up with a "real job" but I still have that sloppy McDonalds mentality when I'm making these!
Four Bigmacs waiting for the "queuing oven!" Notice how the cheese isn't melted. If you were to eat these right at this step you'd have a cold toasted bun with room temperature toppings and burger. No. No. Warm it up!
I learned that it's very difficult to get a good photo of food in a microwave, I mean "queuing oven."
Former McDonald's worker reveals recipe for Quarter Pounder — that's better than the original
A video tutorial by an ex-McDonald's-worker-turned-chef revealing how to make one of the chain's most iconic burgers has resurfaced, as fast food fans continue to find ways to recreate their takeout favourites during isolation.
Rob Nixon, the Aussie YouTuber behind the channel Nicko's Kitchen, pit his homemade version of the Quarter Pounder against the real thing in an online series called ⟺st Food VS Homemade'.
Originally shared in 2017, the clip has amassed over 44,000 views and has been trending again recently after being picked up by UK news outlet The Sun .
The simple recipe calls for only seven ingredient, and tastes better than the real thing — at least according to the official taste tester in the now-viral clip.
The recipe features just seven ingredients. (YouTube: Nicko's Kitchen)
As his partner reveals in the episode, Nixon's first job was working in the kitchen of a McDonald's — putting him in excellent stead to improve upon the OG burger classic.
The key lies in the details, according to Nixon, who carefully measures out 0.25 pounds, or 113 grams of beef mince, flattens the patty so it's slightly larger than the bun (to account for frying shrinkage), and uses American cheese.
Nixon's assembly is textbook Macca's, down to the way sauce is artfully administered.
In the final verdict, the single judge describes the McDonald's burger meat as tasting like "cardboard" compared to Nixon's attempt. Check out the recipe above, or head to Nicko's Kitchen to watch the challenge in full .
Online critics have been praising the gallant attempt too, with comments ranging from "very impressed" to "you should open your own food chain".
"He is a Food Master — a member of us real, true and honest executive chefs that can improve poor food into fantastic delicious, scrumptious morsels of complete heaven on earth," one fan wrote.
Want to have a go at the classic? Check out the recipe below.
The YouTube chef recreates fast food favourites, then puts them to the test in a blind tasting. (YouTube: Nicko's Kitchen)
First make the confit: this involves cutting the apples into quarters (leaving the skin on), then cutting out the core and slicing each quarter into three.
Now place all the confit ingredients in a medium-size saucepan, bring them up to a gentle simmer and leave to cook gently (without a lid) for 50-60 minutes, until the liquid has reduced to a sticky mass. (Note: if you want to make this confit in advance, just warm it through gently – it doesn’t need to be hot, just warm.)
When you're ready to cook the pork chops, season them, heat the oil in a large frying-pan and, when it's really hot, add the butter. As soon as that foams add the chops and brown them on both sides, keeping the heat fairly high. Then lower the heat and continue to cook the chops for about 25 minutes, turning once. After that, increase the heat under the pan, pour in the cider and cider vinegar for the glaze and let it bubble briskly to reduce to half its original volume (should take about five minutes). Serve the chops on warmed plates, with the cider glaze spooned over and some confit on the side.
McDonald&rsquos Quarter Pounder Has Been Given A Spicy Makeover
Two new Quarter Pounders have arrived on the McDonald&rsquos menu.
First, KFC does its best to cheer us up with a mega-deal, that means you get a KFC Fillet Burger, a piece of Original Recipe chicken and a portion of fried for just £3.49. Then McDonald&rsquos has a crack at lifting our spirits too. And I have to say, it&rsquos worked!
McDonald&rsquos has added a load of new items to its menu for a limited time, including two new Quarter Pounders!
The Spicy Quarter Pounder With Cheese features two slices of pepper jack cheese, onions, jalapeños, mustard and a spicy ketchup, and it&rsquoll set you back just £4.79.
Then we have the Quarter Pounder Deluxe (sounds posh, doesn&rsquot it?). This bad boy, costing £4.89, is a tasty burger patty topped with shredded lettuce, a slice of tomato, cheese, pickles, onions, mayonnaise, ketchup, mustard and streaky bacon.
Andddddddddddd, I&rsquom starving.
These two Quarter Pounders have joined another new Quarter Pounder: the Double Quarter Pounder, which arrived in August.
As well as these delicious new beef burgers, McDonald&rsquos is also adding a McChicken BLT to the menu, as well as bringing back the hugely popular Nacho Cheese Wedges. A portion of five is £1.79, or you can buy a sharing box for £4.79.
Fancy a super-sweet beverage to wash all that down? How about the new Salted Caramel Latte? This new coffee costs £1.69.
Now, sadly all these new menu items are limited-edition, so you only from 7th October until 17th November to try them.
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