McDonald's Bacon McDouble (Copycat)

Recipe

1. 1
   First things first: the onions. Soak your dried minced onions in a small bowl of warm water for about 15 minutes. This gives them that specific soft texture and pungent 'fast food' bite. Once they're plump, drain the water and set them aside.
2. 2
   Cook your bacon until it's crispy but not burnt. You want that snap when you bite into the burger. Drain the strips on a paper towel and cut them in half so they fit the diameter of the bun perfectly.
3. 3
   Roll your ground beef into two small, even balls. Don't season them yet! Place them between sheets of parchment paper and press them down into very thin patties—slightly wider than your bun, because they'll shrink the second they hit the heat.
4. 4
   Lightly toast your plain bun in a dry pan until just warm and barely golden. We want it soft and pillowy, not crunchy. Set the halves aside.
5. 5
   Get your skillet screaming hot over medium-high heat. Drop the patties on and season the tops generously with salt and pepper. Sear for about 60-90 seconds until you see a nice crust, then flip. They'll cook incredibly fast since they're so thin.
6. 6
   Immediately place a slice of American cheese on ONE of the patties. Stack the other plain patty directly on top of the cheese. This creates the 'McDouble' signature move—two meats, one slice of cheese in the middle.
7. 7
   Assemble the masterpiece: On the top bun, add five dots of mustard, a swirl of ketchup, a pinch of your rehydrated onions, and two pickles. Place your bacon strips on top of the patties, then put the whole meat stack onto the bottom bun. Crown it with the dressed top bun.
8. 8
   Pro tip: Wrap the burger in parchment paper for 60 seconds. This allows the heat from the beef to steam the bun and perfectly melt the cheese into the bacon. It’s the difference between a 'sandwich' and a true McDouble.