Aug 12, 2012

Comeback Burger

Come Back Burger

It was time for me to come back! Had a wonderful and relaxing vacation, got to spend fun time with J-man, but am ready to rock again.

What have I been doing? Well, for starters, I managed to copy the McDonald’s burgers. I sure did and get this, I even bought MSG for it; they use lots of it and I really wanted to duplicate their burgers. So far I nailed the Big Mac. And the cheeseburger.

I like the concept of those thin, griddle-cooked burgers but I ditched the MSG. It’s just not for me. Then I started messing with the basic recipe and replaced the ketchup and yellow mustard twirl for a simplified but oh-so good Southern comeback sauce.

I also added lettuce and real onions instead of the dehydrated onions McDonald’s uses. I used my non-stick griddle mainly because I found the trick is not to use any oil or butter when cooking the patties. Less fat = less guilt.

These are my kinda burgers. Simple, fast and very tasty.

 
Ingredients: 

 

Burgers:

1 pound ground beef (ground chuck works best)
4 hamburger buns
1 small onion
4 slices cheddar
iceberg lettuce

 
Seasoning:

2 tbsp salt
1/2 tsp black pepper
1/4 tsp onion powder
(add 1 tbsp MSG if you want to duplicate McDonald’s)

 
Comeback Sauce:

5 tbsp mayonnaise (I use Hellmann’s)
5 tbsp ketchup (I use Heinz)
1 tbsp ground black pepper
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp mustard powder

 
Directions:

Here’s the foundation for my new best sauce: mayonnaise and ketchup. They get along just fine.
Come Back Burger

The pepper doesn’t make it really hot, no worries, it just adds a tremendous amount of flavour and some zing.
Come Back Burger

Stir in the remaining seasonings and set the sauce aside. The longer you give it, the better it will be.
Come Back Burger

Mix everything listed under ‘seasoning’ and put it in a shaker.
Come Back Burger

 
Just for the record; you put the salt mix in a shaker and you season the burgers to taste! I understood that several Europeans thought you had to use all the salt on the burgers. Maybe because we’re used to seasoning the ground beef before grilling the burgers.
 

Chop the onion as fine as you can without turning it into mush. For me this slap ‘n chop works best.
Come Back Burger

Slice the cheddar. I buy it in bulk and freeze it. Flavour is perfect but it gets a little crumbly after thawing but we’ll melt it anyway.
Come Back Burger

McDonald’s burgers are 2 oz per burger, so form 8 small meatballs.
Come Back Burger

Basic hamburger buns. I like the ones with sesame seeds on top. Slice them in half.
Come Back Burger

My dirty little secret: I use my tortilla press for making burgers after I line it with a cut-up ziplock bag.
Come Back Burger

You can use a rolling-pin and ziplock bag as well, though! Place a meatball in there…
Come Back Burger

And flatten the heck out of it.
Come Back Burger

Heat a griddle, mine was non stick. Use no butter or oil and bake the patties for roughly 2,5 to 3 minutes on each side.
Come Back Burger

They will instantly shrink and become the perfect bun size.
Come Back Burger

Flip them over and season them on both sides after they’re done.
Come Back Burger

Top one burger with cheddar and put another one on top. Lay the buns on the griddle and toast them slightly.
Come Back Burger

Top the buns with lettuce, the double cheeseburger, a dollop of comeback sauce and onions to taste.
Come Back Burger

You have to try them! No really, I won’t rest until you will.
Come Back Burger

 

Comeback Burger
Ingredients
    Burgers:

    1 pound ground beef (ground chuck works best)
    4 hamburger buns
    1 small onion
    4 slices cheddar
    iceberg lettuce

    Seasoning:

    2 tbsp salt
    1/2 tsp black pepper
    1/4 tsp onion powder
    (add 1 tbsp MSG if you want to duplicate McDonald’s)

    Comeback Sauce:

    5 tbsp mayonnaise (I use Hellmann’s)
    5 tbsp ketchup (I use Heinz)
    1 tbsp ground black pepper
    1/4 tsp garlic powder
    1/2 tsp onion powder
    1/4 tsp mustard powder

Directions
    Combine all ingredients listed under ‘Comeback Sauce’ and refrigerate for as long as you can. Combine all ingredients listed under ‘Seasoning’ and put it in a shaker. Mince the onions as fine as you can, slice the cheddar and slice the burger buns in half.

    Form 8 thin patties using a tortilla press lines with a ziplock bag or a rolling pin and ziplock bag. Heat a preferably non-stick griddle and cook the patties without butter or oil for 2 and a half to 3 minutes on each side. Season after cooking.

    Place a slice of cheddar one a patty and place another one on top. Lay the buns on the griddle and toast them slightly. Top the buns with lettuce, the double cheeseburger, a dollop of come back sauce and onions to taste.

Meal type: Lunch, Main Course
Servings: 4
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