CopyCat Mcdonalds Hamburgers

Let's Cook

1. Step 1.

   Divide 1 lb of beef into 10 equal-sized balls. On a sheet of waxed paper, flatten each ball into a patty about 4 inches in diameter and 1/4 inch thick. Freeze the patties for at least 1 hour; this prevents them from falling apart during cooking.

2. Step 2.

   While the patties freeze, combine dried onions with water in a small container. Add enough water to fully hydrate the onions—you can't add too much, but be sure to drain them well before using. Set aside.

3. Step 3.

   Preheat a griddle or skillet over medium-high heat. While it heats, toast the hamburger buns until just golden. Remove the toasted buns and set aside.

4. Step 4.

   Lay the frozen patties on the hot surface. After about 20 seconds, sear them by pressing down evenly with the back of a metal spatula for about 2 seconds. Then sprinkle generously with salt, pepper, and MSG to taste.

5. Step 5.

   After about 1 minute from searing, flip the patties over, being careful not to tear the seared side. Immediately add about a teaspoon of the drained onions on top of each patty.

6. Step 6.

   Quickly dress the buns: on the crown (top) half, apply mustard first—five 'kisses' the diameter of a pencil, evenly spaced in a circle about a half inch from the edge. Then add ketchup—five squirts the size of a nickel, in the pattern found on dice. Place a pickle in the middle.

7. Step 7.

   By the time you finish dressing the buns, the meat will be done (about 1 minute to 1 minute 10 seconds after turning). Remove the patties and tilt them to the side to allow excess fat to drain off, using your free hand to hold down the onions.

8. Step 8.

   Place the patties onion-side up on the dressed crown halves, then top with the toasted heels (the burger will be upside-down). Flip upright and serve.