How do McDonald's make their burgers
- Thread starter jsmoke
- Start date
I got it. McDonald's remove all the moisture from their burgers hence they are not susceptible to mold and can last for ever in the right conditions. Which begs the question, what's the best way to remove as much moisture from the patty as possible. I guess cooked in the oven at the right temp?
Soldato
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- 3 Mar 2008
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You don't want to remove moisture to stop it crumbling when frying. A burger is supposed to be juicy when biting into it. What mince for you use? I'd say increase the fat content as that helps bind the burger. Fry it. But don't flip too frequently and you should be ok
Man of Honour
If it's crumbling into bits you probably didn't compress the meat enough and/or disturbed it too much as mangobreeder mentions above.
You don't need a binding agent or any extra random stuff. Get a nice high (min 20%) fat mince, shape, small dimple in the middle, salt and pepper on outside and fry at a high temperature.
You don't need a binding agent or any extra random stuff. Get a nice high (min 20%) fat mince, shape, small dimple in the middle, salt and pepper on outside and fry at a high temperature.
Caporegime
I’m a bit of rarity in that I actually like their patties. Contrary to popular belief they’re pure 100% beef.
Soldato
They use ground up clowns. That's why they taste funny.
Associate
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- 8 Jan 2007
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You have to get the fat content right in the mix. Decent steak mince with Chuck or brisket and added fat will see you right
If you need a simple recipe this one is great, using this I have never had a problem with the patty falling apart.
https://www.bbcgoodfood.com/recipes/12230/cheeseburger-and-chips
https://www.bbcgoodfood.com/recipes/12230/cheeseburger-and-chips
Soldato
Not not sure someone who wants to recreate McDonald's burgers would be interested in such tasty conditions.
You don't need to waste money on burger presses, and you don't want to squeeze out water and fat.
Bizzare thread.
As always seriouseats.com
My favourite is smashed onion burgers. Although mixing it up occasionally is good.
I just threw, mince an onion, a small amount of chopped tomatoes and some seasoning in the blender, made an ultra patty paste, Problem is too much water content due to tomatoes and onions. Ideally need to dry it out. I suppose the oven would be the best bet. Also fried the burger in oil in the pan, again more fat. Just too much liquid. That's what got me thinking about McD's. Which I quite enjoy btw. Nice charred BBQ taste to them.
Man of Honour
As has been said multiple times, you don't need to remove the liquid. Simply don't add it (the tomatoes and onions). Add such things to the burger after cooking.
Soldato
tomatoes wtf lol
Man of Honour
Trying hard not to assume this is a troll thread tbh.
Soldato
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Mash up cardboard and old carpet then you'll match mcd's burger texture. Horrid burger meat yuck
Caporegime
It's all about the consistency with MCD burgers.
They are very thin new York style too.
Make your mince into a paste patty with just salt and pepper hint of onion powder.
The secret is in the mechanically reclaimed slurry.
They are very thin new York style too.
Make your mince into a paste patty with just salt and pepper hint of onion powder.
The secret is in the mechanically reclaimed slurry.
How about if you fry of as much fat as you can in frying pan - for a few mins - then stick what's left in the blender. No tomatoes or onion in mix this time. Make into patties. Store in fridge/freezer overnight. Cook in hot oven for 10 mins. Then finish off on grill, but ideally BBQ grill. Would that work?
Just an idea, I'm no chef btw.
That last post, I've given up trying.