Quarter Pounder – Easy McDonald’s Copycat

This homemade McDonald’s Quarter Pounder copycat is thick, cheesy, and totally satisfying — made with simple ingredients and real flavor.

It’s a straightforward quarter-pound burger with American cheese, pickles, onion, and classic sauces, stacked on a toasted sesame bun. Comes together in 20 minutes, no grilling needed. Easy, fast, and way better than drive-thru when you just want a real burger.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: Juicy, cheesy, a little tangy
• Great for: Burger nights, weekend cravings, late dinners

Why I Like This Recipe

I don’t usually go all-in on fast food at home, but I had ground beef, a skillet, and a weird craving. This one came out better than I expected — cheesy, saucy, not fussy. I’ve made it twice since. Honestly? Solid dinner move.

Ingredients

• 1⅓ lbs ground beef chuck (80/20)
• ½ tsp salt
• 8 slices American cheese
• 1 tbsp thin-sliced white onion
• 8 dill pickle slices
• 1⅓ tbsp mustard
• 3½ to 4 tbsp ketchup
• 4 sesame seed hamburger buns

How To Make Quarter Pounder

1. Toast the buns: Use a dry skillet, cut side down, just a minute or so. Don’t skip this part — it makes a difference.
2. Shape your patties: Divide beef into 4. Press into thick, round patties. Don’t smash them flat — just shape and go.
3. Cook the patties: Skillet on high heat. 3–4 mins per side. Add salt while cooking, not before.
4. Add cheese: Two slices per patty — one underneath, one on top. Let it melt while still in the pan.
5. Stack it all up: Bottom bun → cheese → patty → cheese → pickles → onion → mustard → ketchup → top bun.

Tips for Success

• Don’t overwork the meat — keeps it tender
• Always toast your buns — improves structure and taste
• Cheese goes on while patties are still hot
• Add mustard and ketchup last so they don’t soak the bun

Storage and Reheating

• Fridge: Store components separately if you can. Buns, sauce, and patties all last up to 2 days.
• Freezer: Freeze cooked patties only. Wrap tightly and freeze up to 2 months.
• Reheat: Skillet over low heat. Add a little water + lid if it needs help softening. Always toast a new bun.

Frequently Asked Questions

• Can I use leaner beef?
  Technically yes, but it won’t be as juicy. 80/20 is ideal.
• Do I need American cheese?
  You’ll get the best melt with it. Other cheeses work, but the vibe changes.
• Can I grill instead of skillet?
  Absolutely. Just make sure the patties hold together well — no flipping too early.
• Can I make this vegetarian?
  You could swap in a veggie patty, but the build’s the same.
• Does it really need both ketchup and mustard?
  That’s the signature flavor — the combo makes it hit different.

Common Mistakes and How to Dodge Them

• Salting too early: Salt draws moisture out of the beef. Add it while cooking, not before.
• Skipping the toast: Cold buns = soggy base. Toast ‘em cut side down for structure.
• Cheese not melting right: Add it while the patty’s still in the pan. Cover with a lid for better melt if needed.
• Overcooking the beef: Watch your heat. 3–4 mins per side on med-high is enough for a good sear without drying it out.
• Stacking in the wrong order: Put the cheese right on the hot patty and sauces on the top bun. Keeps the bite balanced.

Nutrition Facts (Per Serving)

• Calories: 675 kcal
• Total Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 135mg
• Sodium: 1050mg
• Potassium: 490mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 38g

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