In this recipe, it is not recommended that you form your own beef patties. Instead, use pre-packaged frozen 1/4 lb patties. The reason: You can’t make them exactly like McDonald’s at home. They have a certain "sharpness" to the edge, and texture that can’t be done with standard kitchen equipment. I’ve tried all the major brands, and only one really stacks up. TOPPS! They are precisely right in size, texture, beef to fat ratio, and they’re flash-frozen, just like McDonald’s "4 to 1" patties.
TOPPS is available at many grocery outlets and WalMart, in the frozen meat section. They are EXACT clones to the beef in a Quarter-Pounder™. In fact, TOPPS supplies many of the Midwestern McDonald’s, and some in the Northeast, with their beef.
Quarter Pounder® "Beef alternative"
(IF you cannot find Topps 1/4 lb patties)
1 pound ground chuck
Duh…divide into 4 pieces. Form each piece into a round ball. On waxed paper, press into a round-as you-can patty just under 1/2" thick, and about 5" in diameter. Freeze until needed.
McDONALD’S QUARTER-POUNDER® RECIPE
1 Topp’s 1/4 lb frozen beef patty
1 sesame seed bun
1 Tablespoon fresh onion…diced
mustard
ketchup
2 HEINZ hamburger slices (pickles)
2 slices real American cheese (optional)
McDonald’s Hamburger Seasoning (described in the regular hamburger recipe)
Cooking your Quarter-Pounder®!
Pre-heat an electric grill to 400 degrees. (If cooking more than one…also pre-heat an electric grill for toasting the sesame seed buns)Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear by pressing down with the back of a spatula and adding pressure on the front of the spatula with your free hand. Apply ALOT of pressure for 6-8 seconds. (this will give it a crusty "skin", or "sear" that will seal in the juices. After searing, spinkle liberally with pre-mixed Hamburger Seasoning. 2-1/2 to 3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning.
Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)
DRESSING THE BUN:
Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.)
Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.
If you’re making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments. (most store bought cheese slices are a bit big. Cut or "fold" off about 1/4 inch, making a slighty rectangular slice of cheese)
By now…your meat should be done. (2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the spatula and your free hand to addtionally drain the fat.
Lay it on top of your dressed crown and add the toasted heel. (If you’re making a Quarter-Pounder with Cheese™, lay another slice of real American cheese on top of the patty before adding the heel. Lay it so the corners are off alignment with the other cheese slices corners. (making a "star" )
Wrap it in a pre-cut 12×12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the alternate "Q-ing" method)