How difficult would it be to recreate a burger from any major fast food chain at home, using basic ingredients you could find in the grocery store?
I'm not talking about making GOOD burgers necessarily, but rather SIMILAR ones. The emphasis is on copying the fast food burger's taste and texture as closely as possible.
So what I'm reading is, trying to make your food as passable and shitty as possible? Intentionally trying to make low quality stuff relatively difficult. You'd probably need the exact stuff too
It's not necessarily shitty to be quite honest. The fast food chains have those incredibly soft fluffy buns that collapse on their own and feel good in one's mouth. Grocery store buns are much tougher in consistency in comparison. Homemade buns would have an even harder crust still.
That's to say nothing of those delicious mystery sauces and seasonings they put inside.
They are just burgers, its easy food. recreation is rather easy tho you can not always hit the same flavour thats just impossible because you are not processing it the same way etc
this site might help you, just pick your chain
here it is:
it's a bit hit and miss, some entries are way off or just a bit shit but there's some good stuff in there t b h
It works better if you shape them first and freeze them before putting them on the heat. I learnt this from some tutorial, and verified it out of curiosity, but haven't done it since then because I don't know why you would want your home made burgers to taste like McDonald's.
I bet they all use some key obscure chemical to differentiate their brands. Nevertheless, I have faith in the ability of regular seasonings to be mixed to a result that closely imitates it.
Nice, thanks. The extract says that dill pickles are a core ingredient in all commercial burgers. I've never noticed that but it's a pretty clever filler to save on meat.
So, which recipe worked best for you?
I love the thinness (and frankly the oiliness) of commercial patties. Flatten-n-fry will definitely be a step I use.
Good thinking, thank you.
Didn't occur to me but makes sense.
>they're usually steamed too
I've always perceived them as much dryer. They're probably halfway to being stale though. I would see if I could re-steam them in the kitchen before serving.
One recipe I would most like to recreate is the Wendy's Baconator. Supposedly they don't freeze their meat.
>>grocery store buns are much tougher
no they are not,. they are even more soft, the thing about most fast food buns is that they put shitty additives in it because these additives make the buns elastic and less likely to break apart. a lot of the softness is just that the bread has added sugar as well as the flour.
I work at McD's and this is how you can copypasta a cheeseburger or McDouble:
Take a rolling pin and flatten 80/20 ground beef to about 1/4 inch. Take a cookie cutter 4-5 inches across to cut curcils. Since we use frozen stuff and a top and bottom grill, you need to cook it different. Coat a pan with a tiny bit of non-stick spray and cook the patties until it reaches 160-170F. If you dont have a temp tool BUY ONE. Then buy the cheapest white buns. Toast on bagel setting for 1 min., ketchup (heinz) mustard, If you want the full effect you have to order dehydrated onions and re-hydrate them.
then 1 pickle for a cheeseburger, 2 for a McDouble.
Just regular American cheese slice to top it off. if McDouble cheese inbetween the 2 patties. It exactly re-creates it.
>wants to create man made food poducts with fresh delicious ingredients
That shit you get at fast food restaurants isn't even food. Why the fuck would you ever want to eat such vile?
>"McDonald’s is nothing like McDowell’s. While McDonald’s has the golden arches, McDowell's has the golden arcs. McDonald’s has the Big Mac, but McDowell’s has the Big Mick. They both have two all-beef patties, special sauce, lettuce, cheese, pickles and onions. But McDonald’s buns have sesame seeds. McDowell’s buns have no seeds."