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Chef shows how to make a ‘McDonald’s’ cheeseburger – and his secret to the perfect patty
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A CELEBRITY chef has revealed his McDonald's inspired cheeseburger recipe - which is easy to follow at home in isolation.
Dan Hong, the man behind Australia's chain of Mr Wong restaurants, also shared his secret to the perfect patty - and why you should never season the mince.
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"I'm going to make a very quick meal for the family - cheeseburgers, inspired by one of my favourite burgers at McDonald's," the cook said on .
All you need is beef mince, soft burger buns, American cheese, dill pickles, white onion, Heinz ketchup, American mustard and a pinch of salt.
Speaking on the video, Dan said: "I haven't seasoned them at all.
"The biggest no-nos of doing hamburger patties is putting seasoning inside, no dried herbs, no bread crumbs, no ketchup, none of that because that's not a hamburger. You know what that is? That's a rissole (a small patty rolled in breadcrumbs or pastry).
"We're not making rissole sandwiches, we're making burgers. This is 100 per cent beef, no added seasoning. We're going to season it with salt just before we cook it."
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Maccies may be a cheap treat, but when recreating one at home it's important to use the best quality meat.
Dan, 37, said you should always shop for mince in the butchers, not at a supermarket, and get a 50/50 mixture of brisket along with your standard mince.
He explained: "If you get good quality beef mince, the beef is going to be delicious. I like grain-fed, its got more flavour in terms of that fat that comes out."
In terms of the bun, you need a soft version, as opposed to brioche or a crusty loaf.
Dan Hong's McDonald's inspired cheeseburger recipe
Buy quality beef mince from a butcher and shape your patties bigger than the buns.
Never season the beef patties with dried herbs, breadcrumbs or egg. Instead, add some salt just before you cook them.
Press the patty with a spatula as soon as it hits the frying pan - for ";maximum caramelisation". If you press it down later on, the juices will run out.
Prepare the soft buns in a steamer over the stove for 20 to 30 seconds - don't toast them.
Serve your cheeseburgers with raw finely chopped white onion, sliced dill pickles, processed cheese, ketchup and mustard (added in a zig zag).
You should also make the patty bigger than the bun, because it will shrink down when you cook.
Dan said: "Make sure your patties are bigger than your buns in terms of diameter.
"The reason is when we cook the patty, it's going to shrink and when the patty shrinks, we don't want it to be smaller than the bun.
"There's nothing worse than a terrible meat to bun ratio.
"So the whole process behind this is when it shrinks, the meat is still going to stick out a little bit outside the bun, and that's what's going to make the perfect burger."
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If you want a 'proper' American cheeseburger, processed cheese and dill pickles are a must.
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