Juicy Quarter Pounder Burgers Recipes

Steps:

• Pre-heat broiler to 500°F.
• In a large bowl add all the burger ingredients together (except the buns).
• Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
• Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
• Shape each of the 4 pieces of meat into burger pates.
• Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
• If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
• Place the pates on a baking sheet lined with foil (to help with cleaning).
• Place the baking sheet under the broiler for 16 minutes turning half way threw.
• In a skillet add a little oil (which ever kind you like cooking with).
• Once the oil is hot add the mushrooms.
• Add the minced garlic, salt and Italian seasoning to the mushrooms.
• Stir the mushrooms often, so they are cooked evenly.
• Once the mushrooms are cooked and browned remove them from the skillet.
• One the bottom buns of the burgers spread some mayo.
• Once the burger is cooked add the burger to the bottom bun.
• Then add a zigzag of ketchup to each burger.
• Layer the mushrooms on top of that then the top bun.
• Serve with a side of coleslaw, pickle and backed potato or fries.

Steps:

• Throw everything in a large bowl, and mix together. I like to wear disposable vinyl gloves so that I can really get in there and mush it up without having to worry about cleaning my hands.
• Using the 1/3 cup measure, scoop out the mixture and form into patties.
• At this point, you can either wrap for the freezer, or refrigerate until ready to grill. Chilled burgers are easier to manage on the grill, and won't fall apart.
• Preheat the BBQ to the Medium setting. Grill burger for 5 minutes on each side.
• *NOTE* This mixture will yield 7 burgers. Even though there are only the two of us, I cook them all at the same time. What isn't eaten is wrapped and put in the fridge for the next day. The best way to reheat, is in the microwave. Cover in plastic wrap and heat for 4 minutes at 50% power. They get nice and hot without drying up or turning to rubber. Tastes like it came right off the BBQ.
• I hope you enjoy these as much as we did.

Steps:

• Mix all the ingredients together.
• Shape mixture into 4-6 patties, each about 1" thick.
• Grill 4" from heat, turning once, to the desired doneness, about 8-10 minutes.
• (Do not mash burgers; all meat juice will run out and burgers will be dry.)
• Served on toasted buns with Provolone cheese slices and sauteed mushrooms.

Steps:

• Mix all of the dry ingredients together in a separate bowl for McDonald's burger seasoning.
• Add the meat to a large bowl and lightly blend. Weigh the meat mixture into exactly four 4-ounce patties for a quarter pound McDonald's patty.
• Place the burgers on a sheet pan in between two pieces of parchment paper and place in the freezer for 1 1/2 hours.
• When ready to cook, remove the onions from the water and drain thoroughly.
• Heat a large, nonstick griddle to high. Remove the burgers from the freezer exactly 2 minutes before you are ready to cook them.
• Place the bun on a clean part of the flat top and toast until warm.
• Place the patties on the griddle, season heavily with the seasonings and let them sit for 30 seconds. Using a spatula, press down heavily on the patty for roughly 6 seconds. Flip the burger and repeat, remembering to season heavily.
• When buns are warm, remove to work station. On the crown of each bun, place 5 nickel-sized dollops of ketchup, four in each corner and one in the center. In the empty spaces, place five smaller dots of mustard.
• Divide the onions between the buns placing them on the ketchup and mustard.
• Place a slice of cheese on each bottom bun then the cooked patty on top of the cheese.
• Add another slice of cheese to each hamburger patty and place 2-3 pickles chips on top of the cheese.
• Assemble the top and bottom portions of the hamburger and serve.