How to Make McDonalds Hamburger – Copycat Recipe

The McDonald’s Hamburger is one of the most-loved burgers you can enjoy. Make one at home with your own wholesome ingredients, quickly and easily in no time at all.

homemade mcdonald's hamburgers and french fries

With billions of McDonald’s burgers served worldwide every single year, it is hard to imagine anyone on the planet who hasn’t had the opportunity to try one. While it is easy to pick up a Happy Meal at your local Mickey D’s, recreating the signature taste of a McDonald’s burger at home is not as easy as you might think. Luckily this burger recipe has finally cracked the code when it comes to cooking one of the most iconic burgers in your kitchen!

What’s the Beef?

Cooking up an authentic tasting McDonald’s hamburger at home means having the correct ingredients on hand, and it all starts with getting the ground beef right. There are two different variables you need to keep in mind when you are selecting which type of ground beef to use: the fat content and the size of the grind.

To recreate a McDonald’s burger, you will want to use around an 80 percent lean cut of beef. Ground chuck is perfect. Eighty percent lean is a slightly fatter burger mixture than you may like, so if you prefer, you can go a little leaner. Just don’t try to cut out all the fat! Anything more than 85 percent lean beef tends to make a burger that tastes dry and a bit mealy.

As for the grind of the meat, a finely ground beef will be closer to the texture of a McDonald’s hamburger, but you may have a hard time finding it prepackaged. If where you buy your meat has a butcher, ask for it; otherwise, a slightly coarser ground is acceptable.

Make Mine a Cheeseburger!

Do you prefer a McDonald’s cheeseburger? No problem, just place a slice of American cheese on top of the burger after flipping it over. A minute or so is plenty of time to melt American cheese, any longer and you risk liquefying it completely. For a more authentic cheeseburger, opt for yellow American cheese.

Tips For Making and Serving a McDonald’s Burger or Cheeseburger

  • Cook on a griddle or large, shallow cast iron pan. To get the best sear, you need to allow your cooking surface to heat up thoroughly before starting to cook. Make sure to space your burgers far enough apart to let any liquids evaporate immediately instead of collecting and winding up stewing your burgers.
  • Yes, use dehydrated onion pieces. Whatever you do, don’t try to improve on the classic by substituting fresh onion for the dehydrated ones from the spice jar. Rehydrating the onions in warm water helps to remove the familiar onion bite while bringing out a milder flavor.
  • Griddle the buns. Please don’t skip this step, you will regret it. A nicely browned interior of the buns adds a satisfying crunch and helps to keep the bun from getting soggy.
  • Don’t go overboard on the condiments. It is best to stick a few squirts of ketchup and mustard and a couple of dill pickle slices — that is it!

four hamburgers and french fries

Did you love McDonald’s? Why not try out more Mickey D’s recipes:

More Popular Burger Recipes

Be sure to check out more of my copycat McDonald’s recipes and easy beef recipes.

Do you want to stay up-to-date with all of our new recipes? You can follow us on Instagram or friend us on Facebook to make sure you stay in the loop!

copycat McDonald's hamburger on parchment paper.

McDonald’s Hamburger

Recreate the McDonald's Hamburger at home in no time at all.
4.50 from 6 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: hamburger, How to Make McDonalds Hamburger
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 8
Calories: 280kcal


  • 1 tablespoon salt
  • 2 teaspoon ground black pepper
  • 1/4 teaspoon Accent seasoning (optional)
  • 2 tablespoons dehydrated onions
  • 1 pound ground chuck
  • 8 hamburger buns
  • 4 tablespoons ketchup
  • 3 tablespoons mustard
  • 16 dill pickle slices


  • Combine the salt, pepper, and Accent seasoning in a small bowl. You will use this spice mixture to season the ground chuck in Step 4. You will not use all of it, and you can store the remainder for later use.
  • Place the dehydrated onions into a small bowl and add 2 tablespoons of warm water. The onions will hydrate and be ready by the time you finish cooking the burgers.
  • Preheat the griddle to 375°F. For this recipe I like to use a griddle because it allows the juices to drain away from the burger while cooking. If you do not have a griddle, you can use a very large skillet.
  • Form 8 small round patties with the ground chuck. Place the patties onto the hot griddle. Use a spatula to press the patties into the griddle for 4 to 5 seconds. You know you have pressed the patties down hard enough when you have to scrape them from the griddle. Season the patties liberally. Then flip, season the other side, and cook for another minute or so until the burgers have cooked through. Remove them from the griddle.
  • Place the buns on the griddle, cut side down, and toast them until they begin to brown. Remove them from the griddle.
  • To assemble the burgers, place 5 small squirts (like dots) of mustard on the top bun. Follow the mustard with 5 larger squirts of ketchup. Place a patty on the bottom bun along with some onions and one or two dill pickle slices. Place the top bun on top.


  • If you would like to make a McDonald's Cheeseburger, simply add a slice of American cheese to the burger patty once you have flipped it over, and proceed with the recipe as written.





Calories: 280kcal | Carbohydrates: 25g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1380mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Jeanette

    5 stars
    I wish you would do a copycat recipe for McDonalds homestyle burger mustard sauce. Its very unique and peppery and makes the burger. I’d put that sauce on everything if I could make it.

  2. Baltisraul

    3 stars
    I must agree, McDonalds were good back in the day but today they hardly resemble edible food. When I do need a fast food fix, I only stop at Whataburger. The burgers are so large, my wife and I need to split one. And why are the once great French Fries at McDonalds so horrible now?.

    • Donna

      Baltisraul, I believe that back in the day the French fries were fried in beef tallow. Then, in the hate-fat craze that swept the nation, tallow was replaced with vegetable oil. The fries really were a hundred percent better the old way!

    • Dewey whatley

      Mcdoanlds Burgers are very small thin patties they cook them for 30 seconds. Then after they are done cooking they put a season on top (Salt/Pepper mix) then on top bun it’s mustard ketchup dehydrated onions pickles Bottom bun is meat / chesse then put together. but very nasty burgers

  3. George V.

    What’s missing is celery salt. I have yet to see any imitation recipe include it, but it is definitely an essential ingredient in a McDonald’s hamburger.

    • Kim R

      As a Mcdonald’s Manager I can assure you that this recipe is incorrect for 10/1 patties Hamburger /Cheese burgers.
      10 patties = 1 lb
      Celery Salt is NOT in anything but the McNuggets Batter
      A bun is Carmelized not toasted.
      The condiments go in order Mustard, Ketchup, onions and 2 pickles not touching.
      You dress the “Crown” Top bun not the “heel” bottom bun

  4. Al

    McDonald’s is great..never had a bad experience there I recommend everyone should try at least the basic hamburger.ithink you will love it.

  5. Joe

    I have noticed my sense of taste and smell has diminished over the years. I’m a senior now and miss the pleasant taste of many things including McDonald’s hamburgers. So when I cook for myself I keep several spices and even MSG (Accent) within reach.

  6. Kathy

    I really like the mcChicken you add tomato and mayo.
    And it is really good. If they are not Luke warm
    When you get them.. If you add your own tomato its cheaper.. Hardee’s big roast beef adding tomato lettuce and mayo.. really good to. Hardee’s also has a hot ham and cheese that’s pretty good.. I like the quarter pounder with 1 piece of cheese instead of 2 and lots of slitherd onions .
    Mmm so good. 2 pieces of cheese makes it taste bad..

  7. Joyce Evans

    McDonalds nugget use to be the greatest thing ever now they r nasty don’t have no taste to them they just flat the burger taste like soybean no good need to get better some change are not good

  8. Jay

    I remember getting these hamburgers back in the day. Now McDonald’s is absolutely disgusting. I don’t see how they are still in business. I think if more people voiced their opinion to MCD’s and asked for them to go back to these traditional style burgers, sales would go back up. Thanks

    • Stu's

      A McDonalds manager told me why the flavour has all gone. I believe him.
      The taste has gone because McDonalds reacted to the population saying their food had too much fat, too much sugar, too much salt. Etc etc.
      They even changed the oil for the fries and cook them for a shorter time. That’s why the fries are insipid, and get cold before you reach your table.
      Now it is all tasteless.
      Blame the fat f*****s who cannot regulate how much they eat, and blame the do gooders who couldn’t help but keep picking on the biggest fast food company on the planet.
      Thankfully the Filet O Fish still tastes the same.
      I want the old McDonalds flavours back.
      Give me more fat, sugar and salt.
      I know when to stop eating before it makes me overweight.
      Fat b******s and do gooders f**k off.
      And you can stop your latest crusade against sugar, too.
      If you don’t want it – don’t eat it.
      If the greedy want to eat themselves into an early grave – let them.
      It’s my life.
      And i want my McDonalds back.

    • Stephanie

      Oh goodness no. You are just going to shake some of the salt on there, not the whole thing. If you watch the video I just shake some of the salt blend on the hamburger. Not all of it!

  9. Steve Thomas

    We have five flavor receptors on our tongue – bitter, sweet, salty, sour ands umami. Everything else is a scent. They only knew the first four when I was in school. Umani is the “richness” flavor.

    Glutamates are in most meats, and it’s unlikely that they cause cancer. If they did, we wouldn’t have evolved that taste receptor as tasting good.

    Many “soup base” products are high in glutamate. If you reduce the broth down, it gets even stronger – ant will make me vomit. Be careful not to use too much glutamate. They used to call it “Chinese restaurant disease” because people went to the ER after eating Chinese food that was high in MSG. In addition to vomiting, it can cause wheezing and headaches.

    The 73% lean hamburger is probably easier to find than the ground chuck labeling. Not only is 73% far tastier than 80%, and far more juIcy, it’s enough cheaper that despite higher shrinkage, it costs about the same as 80%. Save your pan drippings! I have a grease pot with a strainer, but a coffee cup will do. Hamburger grease is second only to bacon drippings for frying eggs, potatoes, etc.

    McDonald’s used to toast their burger buns, and used a high-sugar recipe so they browned nicely. They were really a nice place to eat in the JFK years, when they had fresh-cut fries and those wonderful burgers. Today, not so much.

    • i hate you

      no. you don’t have 5 separate areas on your tongue. all taste buds taste sour, sweet , etc.
      and no study shows separate areas on your tongue taste different things. learn you 6 year old before you go on the internet.

Leave a Reply

Your email address will not be published.

Recipe Rating