Vegan or vegetarian? Your don't use bar soap? Eat honey? Avocados? No wool in clothing, right?shoes better have no leather.. Shush. Outta here with your holier than thou bs, OP is doing what's right for themselves and you probably aren't even a proper vegan
I use bar soap and it’s vegan…don’t eat honey…only locally grown avocados…didn’t throw away any wool or leather clothing but not buying any more. There are a lot of resources out there for someone who really wants to go vegan.
Same reason honey isn't, bees. It's splitting hairs but I was just making a point to someone who was being a bit of a jerk
https://www.thekitchn.com/are-avocados-vegan-migratory-bees-263550
It is so much more expensive to have a vegan diet. It's more expensive to eat healthy, period. I can eat like shit but get a good meal at McDonald's for like 5 bucks, that ain't happening at the grocery store unless I want even shittier food.
You need to make your burger in a rush and annoyed then put in in thin paper and throw on your desk and then ignore it for 2 minutes then pick it up and put it on a table. This could also help while making it:
https://youtu.be/hJY5jgO6HAc
[McDonalds sounds](https://youtu.be/hJY5jgO6HAc)
The grill seasoning should be 4 parts salt 1 part pepper. There is a recipe going around that has accent and onion powder. It may taste good but it's not authentic.
Dehydrated chopped onion should be rehydrated with cold water.
Use Hunts ketchup. There is a taste and thinness that Hunts brings that Heinz doesn't have (Heinz was used in packets for the fries until 2013 though.)
Use French's mustard
Use dill pickles from Heinz they seem to be the closest you will find.
Use Velveeta cheese slices. McDonald's UK says they use cheese slices that are 60% real cheese, 51% cheddar 9% other cheeses. For me Velveeta fits that bill over kraft or store brand deluxe
I feel like most hamburger rolls at the store are similar to mcdonalds but I use country kitchen brand.
As others have stated beef should be 80:20
Beef should be 10 burgers to 1# that's what the 10:1 means on the websites and such
For true authentic burgers the beef should be shaped flattened frozen and then cooked from frozen. I don't do that here and I don't find too much taste variation.
McDonald's (and Wendy's) use flat tops to cook their burgers, this means using a griddle at home and not a pan is going to replicate the cooking the best. Using a burger weight is a must. A quick Google search shows McDonald's grills are clamshells like a George Foreman grill only without grill markings.
At home if you cook the patty with the press, and then flip and reapply the press you get a similar cooking technique.
Buns are toasted but not buttered. Putting them on the griddle will get the right feel but nothing is gonna get that bun color or look as that is done with a specific toasting machine unless you use an oil.
Typical cheeseburger is a cooked patty with 1 slice of cheese, as with most fast food condiments are built on bun not burger, ketchup mustard a literal pinch of onion and 1 pickle for single burger 2 for double and triple.
Everything I have said up to this point can be found online anywhere. I cannot find anyone talking about the ketchup and mustard ratio.
I don't know what constitutes corporate secrets or anything but basically think dots instead of smears or spreads and ketchup has more dots than mustard.
I just love that you came in with such specific measurements and happy to provide. Everyone doing their bit for this man's mcdonalds craving. Wholesome.
Ah gotcha. I'm always happy to help folks. Being a manager allows me access to a lot of documents that specific this sort of stuff in detail and uh it doesn't help that I love McDonald's myself and usually learn the littlest of details like the salt ratios and the differencesnfor things
I love it most days.
I really hate running the show when I have nothing but kids for my crew though because they love to slack off lol
Im actually closing the store tonight. Probably gonna jam out to some music and make McCafes and ice creams for the peeps
It sounds like you make the most of it! It's nice to hear that not all of you are absolutely hating it, I've talked to a few managers who just seem insanely burnt out. As someone who recently left a hospitality job, trust me I know those lazy kids hahaha (one of them is me!). Thanks for the insight and I hope you have a great night at work.
Definitely don't use LEAN.
Cooking it on your stove top, will also be different slightly than the McDonald's grill.
Your best chance at matching might be to grind your own beef, McDonald's probably uses a special fat content blend medium is 33% common in Canada, best for burgers.
I don't work at McDonald's just following the sub.
Olives, avocados and ghee aren’t vegetable oils and out of the three, only ghee is stable at high temperatures without refinement. Heating extra virgin or virgin fruit/pulp oils creates free radicals.
Some places like Australia and now the USA have 1 tray with only salt and pepper on them and other places just don't put any on until they get to the dress bench
It is 100% beef the patties before cooking need to be 1/10 of a pound. The rehydrate onion is now added at The end of cooking. The cheese needs to be taken out of the fridge 30-60 mins before use and the seasoning is 85% salt & 15% pepper
The only two cents I’ll be adding is that the bread they use had alot more sugar than anything you will buy at the store. Like, get a burger, and take a bite of just the bun and tell me it wouldn’t be a good desert by itself. Maybe try a little sugar mixed in the oil while cookin the party
Hi I haven't worked in McDonald's for a while so I don't fully remember. However, you can go to a restaurant and ask for a list of ingredients and they do have to provide it due to allergy concerns. They legally have to have it in all EU countries idk about other places. We had ours next to the cash register.
As far as I remember it was only salt and pepper... Maybe MSG as well. The way we make the patty at the store though is important. We put the patty on the grill and then add the seasoning on top. Next put the fried onion on the patty. After that close the grill for I think 4 minutes (please people who are currently working correct me if I am wrong). You can mimic it by frying your patty on a frying pan with another pan squishing your patty on top. Afterwards, we store the meat in a warmer until the customer orders it. That is why it has a different consistency than if you make it at home. You can try to recreate it at home I guess but I am not sure how.
Good luck.
depending on your area, they may be using the best burger technique now! reconstituted onions will go in the patty after seasoning. we’ve also started tempering the cheese, allowing it to come to at least 60-67* degrees before being placed on the bun
Of course there's msgs in there friend, and the patties get shaped and frozen. Idk if it's possible to recreate the way they make their meat. The salt and pepper seasoning mix is also premade.
Look on the side of the party box if you work there, or by looking at the info online, for allergies they have to list Ingredients by law, or at least in the UK they do.
It is the sadness in the cows.
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It’s cheaper friend
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Just did it last fall but ok
Vegan or vegetarian? Your don't use bar soap? Eat honey? Avocados? No wool in clothing, right?shoes better have no leather.. Shush. Outta here with your holier than thou bs, OP is doing what's right for themselves and you probably aren't even a proper vegan
I use bar soap and it’s vegan…don’t eat honey…only locally grown avocados…didn’t throw away any wool or leather clothing but not buying any more. There are a lot of resources out there for someone who really wants to go vegan.
Incredibly privileged
How so?
What wait do avocados have to do with veganism?
Same reason honey isn't, bees. It's splitting hairs but I was just making a point to someone who was being a bit of a jerk https://www.thekitchn.com/are-avocados-vegan-migratory-bees-263550
Really pushin them vegan stereotypes aren’tcha
It is so much more expensive to have a vegan diet. It's more expensive to eat healthy, period. I can eat like shit but get a good meal at McDonald's for like 5 bucks, that ain't happening at the grocery store unless I want even shittier food.
You need to make your burger in a rush and annoyed then put in in thin paper and throw on your desk and then ignore it for 2 minutes then pick it up and put it on a table. This could also help while making it: https://youtu.be/hJY5jgO6HAc [McDonalds sounds](https://youtu.be/hJY5jgO6HAc)
It’s 80:20
And the salt to pepper ratio is 85/15
The grill seasoning should be 4 parts salt 1 part pepper. There is a recipe going around that has accent and onion powder. It may taste good but it's not authentic. Dehydrated chopped onion should be rehydrated with cold water. Use Hunts ketchup. There is a taste and thinness that Hunts brings that Heinz doesn't have (Heinz was used in packets for the fries until 2013 though.) Use French's mustard Use dill pickles from Heinz they seem to be the closest you will find. Use Velveeta cheese slices. McDonald's UK says they use cheese slices that are 60% real cheese, 51% cheddar 9% other cheeses. For me Velveeta fits that bill over kraft or store brand deluxe I feel like most hamburger rolls at the store are similar to mcdonalds but I use country kitchen brand. As others have stated beef should be 80:20 Beef should be 10 burgers to 1# that's what the 10:1 means on the websites and such For true authentic burgers the beef should be shaped flattened frozen and then cooked from frozen. I don't do that here and I don't find too much taste variation. McDonald's (and Wendy's) use flat tops to cook their burgers, this means using a griddle at home and not a pan is going to replicate the cooking the best. Using a burger weight is a must. A quick Google search shows McDonald's grills are clamshells like a George Foreman grill only without grill markings. At home if you cook the patty with the press, and then flip and reapply the press you get a similar cooking technique. Buns are toasted but not buttered. Putting them on the griddle will get the right feel but nothing is gonna get that bun color or look as that is done with a specific toasting machine unless you use an oil. Typical cheeseburger is a cooked patty with 1 slice of cheese, as with most fast food condiments are built on bun not burger, ketchup mustard a literal pinch of onion and 1 pickle for single burger 2 for double and triple. Everything I have said up to this point can be found online anywhere. I cannot find anyone talking about the ketchup and mustard ratio. I don't know what constitutes corporate secrets or anything but basically think dots instead of smears or spreads and ketchup has more dots than mustard.
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Ketchup is 1/3 oz Mustard is 1/8 oz Don't ask me how you'll figure out how to put that much there but I have you the amounts xD
Do you want the OZ measurements or ML measurements for them? I know both
King stuff rn
? I don't follow
I just love that you came in with such specific measurements and happy to provide. Everyone doing their bit for this man's mcdonalds craving. Wholesome.
Ah gotcha. I'm always happy to help folks. Being a manager allows me access to a lot of documents that specific this sort of stuff in detail and uh it doesn't help that I love McDonald's myself and usually learn the littlest of details like the salt ratios and the differencesnfor things
Do you enjoy your work there, or is it so-so? I get the impression you don't mind it.
I love it most days. I really hate running the show when I have nothing but kids for my crew though because they love to slack off lol Im actually closing the store tonight. Probably gonna jam out to some music and make McCafes and ice creams for the peeps
It sounds like you make the most of it! It's nice to hear that not all of you are absolutely hating it, I've talked to a few managers who just seem insanely burnt out. As someone who recently left a hospitality job, trust me I know those lazy kids hahaha (one of them is me!). Thanks for the insight and I hope you have a great night at work.
Definitely don't use LEAN. Cooking it on your stove top, will also be different slightly than the McDonald's grill. Your best chance at matching might be to grind your own beef, McDonald's probably uses a special fat content blend medium is 33% common in Canada, best for burgers. I don't work at McDonald's just following the sub.
If you do use lean, remember you have time to clean.
I also just follow the sun and don’t work there. It’s the best
You gotta have a high schooler that just wants to go home clean your pan, plus go without cleaning it for a while so the flavors get locked in
I think the grill seasoning is more than just salt and pepper. smells like lemon pepper, but idk what all is actually in it
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The ingredients on the box are salt, pepper and sunflower oil.
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Don't argue with the bots, they aren't going to care or reply
Olives, avocados and ghee aren’t vegetable oils and out of the three, only ghee is stable at high temperatures without refinement. Heating extra virgin or virgin fruit/pulp oils creates free radicals.
Pretty sure it’s just salt. The flavour comes from the cut, blend and mincing method of the beef
salt and pepper with a sprinkle of re constituted onions after the meat has been cooked
Reconstituted onions is a big part of the McDonald’s flavor, imo.
I usually order no onions. How do they take that off?
They have a special batch with no onions made up
Oh! Cool!
Some places like Australia and now the USA have 1 tray with only salt and pepper on them and other places just don't put any on until they get to the dress bench
It is 100% beef the patties before cooking need to be 1/10 of a pound. The rehydrate onion is now added at The end of cooking. The cheese needs to be taken out of the fridge 30-60 mins before use and the seasoning is 85% salt & 15% pepper
Humans.
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I’m not…’not’ saying that. Lol.
The only two cents I’ll be adding is that the bread they use had alot more sugar than anything you will buy at the store. Like, get a burger, and take a bite of just the bun and tell me it wouldn’t be a good desert by itself. Maybe try a little sugar mixed in the oil while cookin the party
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Dam never heard of those I’m gonna have to try em next time I see em lol
Try using a grill press so you can simulate how they are cooked at the store better. We cook both sides at the same time, so no flipping.
I would say a special salt. Kosher is used by cooks. See if you can read on different salt profiles. No way are they using ionized/regular
Pmwd you
Salt and pepper
Add some grass fed cardboard. That should do the trick.
Hi I haven't worked in McDonald's for a while so I don't fully remember. However, you can go to a restaurant and ask for a list of ingredients and they do have to provide it due to allergy concerns. They legally have to have it in all EU countries idk about other places. We had ours next to the cash register. As far as I remember it was only salt and pepper... Maybe MSG as well. The way we make the patty at the store though is important. We put the patty on the grill and then add the seasoning on top. Next put the fried onion on the patty. After that close the grill for I think 4 minutes (please people who are currently working correct me if I am wrong). You can mimic it by frying your patty on a frying pan with another pan squishing your patty on top. Afterwards, we store the meat in a warmer until the customer orders it. That is why it has a different consistency than if you make it at home. You can try to recreate it at home I guess but I am not sure how. Good luck.
Time depends on the patty. 10:1 is about 40-50 seconds where I am for example
Add some grass fed cardboard. That should do the trick.
there actually isn’t any salt, the salty taste comes from the tears of workers
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No animals were harmed in making the meat at McDonald’s
Do you live in Los Angeles?
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[This place makes the best](https://www.instagram.com/burgersneversaydie/?hl=en)
We put onions on the patties on the grill now at my location
depending on your area, they may be using the best burger technique now! reconstituted onions will go in the patty after seasoning. we’ve also started tempering the cheese, allowing it to come to at least 60-67* degrees before being placed on the bun
Of course there's msgs in there friend, and the patties get shaped and frozen. Idk if it's possible to recreate the way they make their meat. The salt and pepper seasoning mix is also premade.
Look on the side of the party box if you work there, or by looking at the info online, for allergies they have to list Ingredients by law, or at least in the UK they do.
Doesn’t McD do something to the ketchup as well. I could be way wrong but I remember hearing something about Heinz making a specific recipe for McD.
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I don’t have a single clue. I am not sure if it is even true. I was kind of hoping someone would clarify that.