McDonald's Hamburger (Copycat)

Recipe

1. 1
   Start with the 'soul' of the McDonald's burger: the onions. Place your dried minced onions in a small bowl and cover with warm water. Let them sit for at least 15 minutes to rehydrate. Pro tip: Once they're plump, drain the water well. These tiny bits of onion provide that specific sharp, sweet crunch found under the golden arches.
2. 2
   Divide your beef into 8 small portions, about 2 ounces (55g) each. Roll them into balls and then use a piece of parchment paper to smash them into very thin, circular patties. You want them slightly wider than your bun because they'll shrink as soon as they hit the pan.
3. 3
   Toast those plain buns! Heat a dry skillet over medium-high heat and place the bun halves face down for 30-45 seconds. You’re looking for a light golden-brown seal—this stops the ketchup and mustard from soaking into the bread and making it soggy.
4. 4
   Get the skillet screaming hot on medium-high. Place the thin patties down and immediately hit them with a generous pinch of salt and pepper. Cook for about 90 seconds until a dark brown crust forms, then flip. Since they are so thin, they only need another 30-45 seconds on the second side.
5. 5
   Time to dress the 'crown' (the top bun). Apply 5 small dots of yellow mustard around the edges and one healthy swirl of ketchup in the center. Add a teaspoon of your rehydrated onions and exactly one or two pickle slices—don't overdo it, we're going for balance here.
6. 6
   Place the cooked patty onto the bottom bun ('the heel') and place the dressed top bun over it. Give it a very light, gentle press to help the flavors say hello to each other.
7. 7
   The final secret step: wrap the burger in wax paper or parchment for 60 seconds. This allows the heat from the meat to steam the bun and soften the onions just enough. This 'sweating' process is what makes it taste exactly like the drive-thru.