philly cheese stack burger mcdonald's style
Ingredients
- 200 g 15% beef mince
- ¼ onion
- 2 cheese slices
- 1 tablespoon cheese sauce I use Hellman's
- 2-3 pickle slices
- 1 heaped teaspoon dried onions
Instructions
- Season the mince with about ½ teaspoon salt and a few grinds of black pepper. Tumble and mix loosely (don't overwork this mix). Split the beef and form into two 100g balls and refrigerate for a few minutes while you prepare everything else.
- Get a shallow pan over a medium-low heat. Peel and slice the onion into rings. Add a splash of oil and fry the onion gently for about 10 minutes until softened and starting to gently colour. You're just breaking the onion down a bit.
- Wipe out your pan with kitchen roll and put the heat up to high. Take your meatballs and put them in the pan, pressing down hard with a flat tool like a fish slice to squidge them into patties just under a centimetre thick. Leave undisturbed to colour for 3-4 minutes. When browned flip to complete cooking for another minute or two. The patty should be thin enough it won't take much cooking by the time it's coloured.
- While the meat cooks, split and toast your bun as desired. When everything is ready it's time to assemble. From the bottom up: bun, beef, cheese slice, beef, cheese slice, grilled onions, crispy onions, cheese sauce. Eat immediately.
Notes
This recipe is a great knock off of the McDonald's limited edition burger you can make at home. You can make the patties in advance and freeze.