McDonald's Copycat Recipes

[Julie]

All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.

[k75h]

McDonald's Hamburgers

1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Mustard
Ketchup
Salt, Pepper, and MSG(Accent)

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 grilled).

Combine dried onions with water in a small container. Add enough water so the onions can hydrate (You can't add too much, just be sure to drain well before using).

Preheat a griddle or skillet to medium−high.

In the meantime, toast the hamburger buns until just golden.

Lay the frozen patties on the hot surface. After about 20 seconds, "sear" them by applying even pressure with the back of a metal spatula; do this only for about 2 seconds. After searing them, sprinkle generously with salt, pepper, and MSG(Accent) to taste.
After about one minute since searing the patties, turn them over.
Careful, don't tear the side you seared. Add about a teaspoon of your prepared onions on top.
Quickly dress your buns. On the crown part of buns (top),
Mustard first....five "kisses" the diameter of a pencil evenly spaced in a circle about a half inch from the edge.
Then the Ketchup, five squirts the size of a nickel.. in the pattern found on dice.
Place the pickle in the middle.
By the time you finish that, the meat will be done (about 1 minute). 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). Flip upright and serve.

[k75h]

McDonald's Filet−O−Fish Sandwich

2 tablespoons mayonnaise
2 teaspoons sweet relish
2 teaspoons minced onion
2 hamburger buns
2 square breaded frozen fish portions
2 slices American cheese

Mix together the mayonnaise, relish, and minced onion in a small bowl. This will be the tartar sauce.

Lightly toast the hamburger buns.

Cook the fish by either baking or frying in oil according
to the package instructions.

Divide the tartar sauce and spread it evenly on each of the top buns, and place a slice of cheese on each of the bottom buns.

Place the cooked fish on top of the cheese slice on each sandwich.

Place top buns on the fish and serve.

[k75h]

McDonald's Big Mac

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce (recipe follows)
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

Discard the crown half of the regular bun, retaining the
heel. Toast both sides of the heel and the "inner" sides of the sesame bun.

Cook the two−all−beef−patties just like regular burgers.

After the bun parts are toasted, put 1 tablespoon of the sauce on each of the heels (toasted side).
Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce.

When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

BIG MAC SAUCE:

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix together and allow to flavors to blend for about
an hour before using.

[k75h]

McDonald's Hot Apple & Cherry Pies

4−6 Cups vegetable oil (in fryer)
1 package Pillsbury turnover dough
(Find them in the refrigerated section)
cherry or apple pie filling

1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You will use four of them. Stretch them out to about 4"x5" rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2" of dough around edges. Clear a 3/4" space lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry them.