Pal's Sauceburger

Pal's® Sauceburger
Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce -- a combination of ketchup, mustard and relish -- that
makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy...it's also very good on any burger at your next cookout.

1/8 pound ground beef
1 small sesame seed bun
salt
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1/2 teaspoon yellow mustard

1. Pat out the ground beef until about the same diameter as the bun. If you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it.
2. Brown or toast the faces of the top and bottom buns. You can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven).
3. As the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. Salt the meat generously.
4. Combine the ketchup, relish and mustard in a small bowl.
5. When the meat is cooked to your liking, place it on the face of the bottom bun.
6. Slather the sauce on the face of the top bun and place it onto the meat. Ta-da...Sauceburger!
Makes 1 burger.

Tidbits
To multiply this recipe, use this handy multiplier for the sauce:
Sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon mustard
Sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons mustard
Sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons Mustard

McDonald's Quarter Pounder

Quarter Pounder®

INGREDIENTS:
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

BEEF PATTY ALTERNATIVE: If you can't find Topps™ 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4" thick. Do this on wax paper, and freeze until needed.

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 a little harder and a little longer than with regular hamburgers.You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger
Seasoning.(see regular burgers to make that) About 2½-3 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 cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight rectangle.

By now...your meat should be done. (about 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. Position the corners off alignment with the other cheese slice)

Wrap it in a pre-cut 12x12 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) ENJOY!!!

McDonald's Bacon Double Cheeseburger

McDonald's® Bacon Double-Cheeseburger

Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer® Ready~Made™ bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress
the bun the same way. Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.
Enjoy a classic bacon double cheeseburger!

McDonald's Old School Cheeseburger

McDONALD'S® "OLD-SCHOOL" CHEESEBURGER
Cook the burgers using the regular hamburger recipe and place one THIN slice of
american cheese on the crown side before adding meat patty. Don't use Kraft
singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use
only real American cheese. That is KEY! Please Note****Most slices of
American cheese are too big for McDonald's® cheeseburgers. So take about 1/4" off
two edges to make a smaller square.

McDonald's BigXtra!

McDonald's® BigXtra!®
McDonald's roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war. Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald's signature Big Mac, with a bit more meat and no middle bun.
Then Mickey D's fired back with a clone of Burger King's popular
Whopper, to be exact. That's just under 5 ounces of ground beef,
stacked on a huge sesame seed bun, with the same ingredients you
would find piled on the Whopper - lettuce, onion, tomato, ketchup,
mayo, and pickles. Plus McDonald's addition of a special spice
sprinkled on the beef as it cooks. It's all very tasty.
Especially if you like Whoppers. Today the Big Xtra! is less extra,
having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze this patty for a couple hours before cooking.
2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.
3. Grill the frozen patty in the pan for 2 to 3 minutes per side. Sprinkle one side with seasoned salt and ground black pepper.
4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise.
5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack.
6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve.
Makes 1 hamburger.

McDonald's Arch Deluxe

McDonald's® Arch Deluxe®
In 1996, McDonald's set out to target more educated tastebuds in a massive advertising campaign for its newest burger creation. We watched while Ronald McDonald golfed, danced, and leisurely hung out with real-life grown-up humans, instead of the puffy Mayor McCheese and that bunch of wacko puppets. Supposedly the
Arch Deluxe, with the "Adult Taste", would appeal to those dancers and golfers and anyone else with a sophisticated palate. But let's face it, we're not talking Beef Wellington here. The Arch Deluxe is just a hamburger, after all, with only a couple of elements that set it apart from the other menu items. The big difference is the creamy brown mustard spread on the sandwich right next to the ketchup. And the burger is assembled on a sesame seed potato roll (which actually tastes very much like your common hamburger bun). Also, you can order the burger with the optional thick-sliced peppered bacon, for an extra ka-ching. Okay, so the plan hasn't
quite worked out the way Micky D's had hoped. Sales of the Arch Deluxe have been disappointing, to say the least. That's why I thought this would be a good recipe to clone. You know, for all of you who have been struggling to get by without the Arch Deluxe in your lives. The Arch Deluxe may have gone on to join the McD.L.T and the McLean Deluxe on the great list of fast food duds from our past. But you can now create a delicious kitchen facsimile of your own with this recipe. And hopefully, in the meantime, Ronald has gone back to work.

1 tablespoon mayonnaise
1/2 teaspoon brown mustard (French's "Hearty Deli" is good)
1 sesame seed hamburger bun
1/4 pound ground beef
1 slice American cheese
1 to 2 tomato slices
1 to 2 lettuce leaves, chopped
1/2 tablespoon ketchup
2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard. Set aside.
2. Grill the face of each of the buns on a griddle or frying pan over medium heat.
3. Roll the ground beef into a ball and pat it out until it's approximately the same diameter as the bun.
4. Cook meat on hot griddle or frying pan for about 5 minutes per side or until done. Be sure to lightly salt and pepper each side of the patty.
5. Build the burger in the following order, from the bottom up:

On Bottom Bun
beef patty
American cheese slice
1 to 2 tomato slices
lettuce
On Top Bun
mayo/mustard
ketchup
onions

6. Slap the top onto the bottom and serve hot.
Makes one burger.

Tidbits
If you can find thick-sliced pepper bacon in your supermarket, you can add it to the burger just as you could at the restaurant chain. Cut one slice in half after cooking and place the slices next to each other onto the bottom bun before adding the beef patty.