Smoky BLT Quarter Pounder with Cheese – Easy McDonald’s Copycat

A bold, juicy homemade burger inspired by the Smoky BLT Quarter Pounder — loaded with bacon, cheese, and a smoky mayo that hits hard.

This McDonald’s Smoky BLT Quarter Pounder copycat is all about stacked flavor. Crispy bacon, melty cheese, seared beef, and a toasted bun with smoky sauce — it’s messy in the best way. Super easy to make at home, budget-friendly, and honestly better than delivery when you need something filling and fast.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: Juicy, smoky, cheesy
• Great for: Late dinners, weekend cravings, cheat nights

Why I Like This Recipe

I needed something heavy. Nothing delicate, nothing plated pretty. Just meat, cheese, bacon — the works. It took like 20 mins total and honestly? Kinda hit like a full reset. If you’re gonna eat a burger, go all in.

Ingredients

• 1⅓ lbs ground beef chuck (80/20)
• ½ tsp salt
• 8 slices American cheese
• 8 slices bacon
• 3 Roma tomatoes, sliced
• ½ cup shredded iceberg lettuce
• 8 dill pickle slices
• 4 sesame seed hamburger buns
• 2 tbsp mayonnaise
• ¼ tsp liquid smoke
• ⅛ tsp paprika

How To Make Smoky BLT Quarter Pounder with Cheese

1. Make the sauce: Mix mayo, liquid smoke, and paprika in a small bowl. That’s your smoky base. Set aside.
2. Cook the bacon: Lay strips in a hot pan. Flip once, cook until crisp. Let them cool a bit on paper towels.
3. Form the patties: Divide ground beef into 4. Shape loosely into thick patties. Salt both sides.
4. Cook the burgers: Use a hot skillet. 3–4 mins per side. Add 2 slices of cheese to each right after flipping.
5. Toast the buns: Throw ‘em in the pan or toaster just ‘til golden. Soft inside, crisp edge.
6. Assemble: Bottom bun → sauce → patty → bacon → tomato → lettuce → pickles → top bun.

Tips for Success

• Don’t press down on the patties — keeps the juice in
• Use American cheese — it melts like nothing else
• Lettuce + tomato on top = less sog
• Sauce goes on both bun sides — balance

Storage and Reheating

• Fridge: Wrap leftovers separately. Store meat, toppings, and buns apart.
• Freezer: Only freeze the cooked patties. Wrap well, use within a month.
• Reheat: Skillet or oven > microwave. Re-toast the bun and layer it fresh.

Frequently Asked Questions

• Can I grill the burgers instead?
  Absolutely. Even better if you like a bit of char.
• Is the liquid smoke necessary?
  It gives the mayo its smoky vibe. You can skip, but it changes the flavor.
• What if I don’t have American cheese?
  Cheddar or provolone works, but the melt won’t be the same.
• How thick should the patties be?
  About ¾-inch thick. Not too thick, not smash-burger thin.
• Can I make these ahead?
  You can cook the patties and bacon ahead. Just store and reheat when ready to build.

Common Mistakes and How to Dodge Them

• Overmixing the beef: Too much handling makes patties dense. Light touch = juicier results.
• Pressing the burgers while cooking: Squeezes out all the good stuff. Let them sit and sear.
• Stacking it wrong: Cheese goes directly on hot meat. Veggies go up top to stay crisp.
• Forgetting to toast the bun: Makes a big difference. Cold buns = sad burger.
• Skipping the sauce: It’s just three ingredients. Adds the smoky kick that makes this more than a regular burger.

Nutrition Facts (Per Serving)

• Calories: 792 kcal
• Total Fat: 54g
• Saturated Fat: 23g
• Cholesterol: 155mg
• Sodium: 1100mg
• Potassium: 550mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 43g

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