So, why the 10-ounce burger? Well…it promised to be a great food photo opportunity, and it was. I wanted to do a McD’s “Quarter Pounder” on steroids!
The build for something this big is critical, as the patty is so big, a lot of superfluous toppings would make it totally unmanageable from a dining point of view. I wanted to be able to eat it!
I worked at McD’s for a time back in the mid 60’s. I made 1000’s of burgers there. This is the order of ingredients and how to make this thing.
After griddling the buns, nice Brioche buns not too big here, lay both sides on a work surface. You will build only on the top bun…in this order:
- The top bun
- A couple squirts of ketchup
- A couple of squirts of yellow mustard
- 3 sliced dill pickles
- A few slivered white onions
- A slice of American cheese
- Put nothing on the bottom bun.
After griddling the burger patty, lay a slice of American cheese on it. Now place the patty on the top bun with the cheese. You should now have all the condiments on the upside down top bun and a slice of cheese on both sides of the patty.
Place the bottom bun of the burger. Invert…and voila…a monster McD burger. I did give it a few seconds in the microwave to melt the cheese a bit for the photo. In the restaurants, the cheese melts while the wrapped burger sits in the bag!
Pair with twice fried french fries slathered with a fresh made 1000 Island dressing (recipe below), a nice icy cold Root Beer, and a knife and fork, and you’re ready to go. Yes, I feel ashamed. I did eat it with a knife and fork! And, could only get through about half of it.
The thick, 10-ounce 80/20 burger patty was cooked to about 155F, slightly pink inside. It was salt and peppered on both sides.
After all…today, May 28th, is National Burger Day in the U.S.