✔ Updated · fixed beef quantity, patties cooked to 160°F
How to make a McDonald's cheeseburger at home comes down to one thing: thin patties seared fast on a very hot griddle. Once my skillet is properly hot, these come together faster than the drive-thru line.
At a glance
The one tip that matters: Press the patties wider than the bun and only 1/4 inch thick, then sear them on a very hot pan. Thin patties cook through in about 4 minutes and brown well without drying out.
This copycat-style recipe presses 2-ounce balls of 80/20 beef into thin rounds, cooks them to 160°F, melts American cheese on top and stacks them in a soft toasted bun with rehydrated minced onion, dill pickles, ketchup and mustard. It makes 8 cheeseburgers in about 35 minutes.
Why You'll Love These Copycat Cheeseburgers
- The classic drive-thru stack: thin patty, melty American cheese, onion, pickles, ketchup and mustard.
- Fast and simple, with no special equipment beyond parchment and a hot skillet.
- Feeds a crowd: 8 cheeseburgers from 1 pound of beef.
What Makes a McDonald's-Style Cheeseburger Different?
The drive-thru cheeseburger is simple: a thin beef patty seasoned only with salt and pepper, one slice of American cheese, ketchup, yellow mustard, small bits of minced onion and a couple of dill pickles in a soft plain bun. The thin patty is the key. It sears fast on a very hot griddle, so it browns well and stays juicy.
This homemade copycat-style version follows the same idea with grocery store ingredients. It isn't the restaurant's own recipe, but it gets very close. For more drive-thru favorites, browse our McDonald's copycat recipes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Go thin and wide. Press the patties about 1/4 inch thick and slightly wider than the bun. They shrink as they cook. I use the bottom of a heavy saucepan on top of the parchment to get them even.
- Cook to 160°F. Ground beef must be cooked to 160°F, with no pink inside and clear juices. Thin patties get there in about 3 to 4 minutes on a very hot pan.
- Use 80/20 beef. The fat keeps thin patties juicy and helps them brown. Leaner beef dries out quickly.
- Rehydrated onion is the trick. Soaked dried minced onion gives the small, mild, slightly sweet onion bits of a fast-food burger. Very finely chopped fresh white onion works too.
- Steam them briefly. Wrapping each burger in parchment for a minute or two softens the bun and melds the toppings, just like a drive-thru burger. It’s the step people skip, and honestly it’s the one that makes it taste right.
Copycat McDonald’s Cheeseburger
8
cheeseburgers20
minutes15
minutes320
kcal35
minutesA homemade copycat McDonald’s cheeseburger: thin 2-ounce beef patties seared on a very hot griddle and cooked to 160°F, topped with American cheese, rehydrated minced onion, dill pickle slices, ketchup and mustard in a soft toasted bun.
Ingredients
- For the Patties
1 lb 80/20 ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
- To Assemble
8 soft plain hamburger buns
8 American cheese slices
1 tablespoon dried minced onion (or 2 tablespoons very finely chopped white onion)
2 tablespoons water, to rehydrate the onion
16 dill pickle slices
1/4 cup ketchup
2 tablespoons yellow mustard
Directions
- Prep
- Stir the dried minced onion and water together in a small bowl and let it stand for 10 minutes to soften, then drain off any extra water.
- Divide the beef into 8 equal 2-ounce balls. Press each one between two sheets of parchment paper, with the flat bottom of a pan or a rolling pin, into a thin round about 4 1/2 inches across and 1/4 inch thick (a little wider than the bun, since they shrink). Chill for 10 minutes so they hold their shape.
- Cook
- Heat a large cast-iron skillet or griddle over high heat until very hot. Lightly toast the cut sides of the buns for 30 to 60 seconds and set aside.
- Add the patties in batches without crowding, season the tops with salt and pepper, and cook for about 2 minutes, until well browned underneath.
- Flip, add a slice of cheese to each patty and cook for 1 to 2 minutes more, until the cheese melts, no pink remains and the patties reach 160°F.
- Assemble
- Squirt ketchup and mustard on each top bun, then add a pinch of the onion and 2 pickle slices.
- Set a cheese-topped patty on each bottom bun, close with the top bun and serve right away. For the soft, steamed drive-thru texture, wrap each burger in parchment paper for 1 to 2 minutes before serving.
Recipe VideO
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Variations
- Hamburger: leave out the cheese.
- Double cheeseburger: stack two patties with a slice of cheese on each.
- Bigger burger: use 4 ounces of beef per patty, press it about 1/2 inch thick and cook for 3 to 4 minutes per side, until it reaches 160°F.
- Different cheese: a thin slice of mild cheddar works, though American cheese melts the smoothest.
- Big Mac-style: add shredded lettuce, a middle bun and special sauce with our copycat Big Mac.
Frequently Asked Questions
What is on a McDonald's cheeseburger?
A classic McDonald's-style cheeseburger is a thin beef patty seasoned with salt and pepper, a slice of American cheese, ketchup, yellow mustard, minced onion and dill pickle slices in a plain toasted bun.
What kind of beef should I use?
80/20 ground beef works best. The fat keeps the thin patties juicy and helps them brown on a hot griddle.
What temperature should the burgers be cooked to?
Cook ground beef patties to 160°F. Because they are thin, check by cutting into one or using an instant-read thermometer from the side; there should be no pink left and the juices should run clear.
Can I make the patties ahead?
Yes. Press them between squares of parchment, stack and refrigerate for up to 1 day, or freeze for up to 3 months. Cook from frozen on a hot griddle, adding a minute per side, until they reach 160°F.
How do I make it a double cheeseburger?
Stack two cooked patties with a slice of cheese on each, or make a hamburger by leaving the cheese out. For a double-decker with special sauce, try our copycat Big Mac recipe.
Can I cook these on a grill?
Yes, but thin patties can fall through the grates. I’ve lost a couple that way. Use a griddle pan or a cast-iron skillet set on the grill for the best sear.
To do it right you need to use sharp American cheese as opposed to standard American cheese. This will give the proper Mc Donald’s flavor
The meat used for cheeseburgers/hamburgers/Big Macs is referred to as “ten to one (10:1)” ten patties to one pound. Quarter Pounder meat is (surprise!) 4 to one (4:1).
The ratio of ketchup in cheeseburgers/hamburges to mustard is 4:1, with rehydrated onions and the dill pickle slice all on the same side of the caramelized bun top with the cheese on the bun until the meat is added.
Bon Appertit!