The leanness of the beef is a big factor in making burgers. I don’t know McDonald’s ratio; the boxes for the meat patties don’t have it listed. I have to imagine they use a pretty fatty blend tho. Their burgers are greasy as hell.
I use 85/15 from my supermarket and they slap. I ball it up then season the top, place it seasoned side down and smash it then season the flat side. Flip when the meat juices on top start bubbling. The cooked side will have and shiny crust to it and you’ll know you’re on the right path
I kinda wanna try about 1/4 of a tablespoon of baking soda in there the next time I make a burger to see how much better maillard reaction it gives and also see if it messes with the flavor. It helps browning, and I have been hearing recently it also keeps more juices in the meat.
I work at MacDonald’s and the seasoning shakers ingredient list (because the spices come already mixed) contain a lot more than just those 3 things.
Because they add extra stabilizers and preservatives. Try it at home and the patties will taste the same.
It also has cumin, onion, and garlic powder in it.
Tried those mixed with the salt pepper and msg and it didn’t taste as similar
The leanness of the beef is a big factor in making burgers. I don’t know McDonald’s ratio; the boxes for the meat patties don’t have it listed. I have to imagine they use a pretty fatty blend tho. Their burgers are greasy as hell.
I use 85/15 from my supermarket and they slap. I ball it up then season the top, place it seasoned side down and smash it then season the flat side. Flip when the meat juices on top start bubbling. The cooked side will have and shiny crust to it and you’ll know you’re on the right path
I kinda wanna try about 1/4 of a tablespoon of baking soda in there the next time I make a burger to see how much better maillard reaction it gives and also see if it messes with the flavor. It helps browning, and I have been hearing recently it also keeps more juices in the meat.
That sounds like a good idea