Get recipe for McDonald's hamburger

Hamburger sandwiched between McDonald 's hamburgers, a recipe (recipe) that the serious mystery of what kind of meat it was actually used in McDonald' s in the 1950s and 1970s was written.

That is ground beef with cattle neck meat, 80% is lean and the remaining 20% ​​fat. Just bake this on an iron plate. Neck is characterized by a lot of lean meat and hardness of meat quality.

It is said that instead of a teflon-processed frying pan when baking, a simple iron plate can be browned. It is good if you bake it for a moment about 3 seconds on the iron plate and press it. With that you can reproduce that pettankoku. It is petty from the beginning now, but I used to take the trouble to do this petanko, ago. Incidentally, it is a device to make the jelly to make the surface rigid so as not to deliver the meat juice. The current McDonald 's is Pasapasa and it is never minded that it was more juicy in the past.

With this, you can make a hamburger at MacDonald 's "Honmono" at home! (maybe)

However, this is just a hamburger steak. What is unique about McDonald 's hamburger, that tasty fragrance that is unspeakable and a distinctive taste, how is he doing?

So, when I read the recipe of McDonald 's, I wrote a note about the seasoning (blended spice) that is the deciding factor for that scent and taste.
McDonald's Recipes (PDF file)
http://vida.casorati.com/imx/4e.pdf

There is a description about the seasoning of the hamburger on the fourth page of this. According to it, it is such a recipe.

Salt 4 tablespoon
2 tablespoons MSG
1 tablespoon black pepper
One onion tablespoon of onion powder

I sell salt and black pepper everywhere. And onion powders are also available if you have plenty of spice stocks. It is possible to purchase on the net. The problem is the mysterious spice called "MSG". What is this? So, as a result of examining it, MSG is "sodium glutamate", it is a taste component of konbu. In short, it is the main component of "Ajinomoto". This is readily available. It seems that they are mixed as a seasoning.

Regarding that ketchup, it has changed since the past and it seems that from the 1950's to the 1980's it was using "Hunts Tomato Ketchup" (not Heinz). However, Hunts went bankrupt as it shifted to in-house production. In short, I copied Hanz tomato ketchup. So this ketchup has a strong flavor. In addition, it seems that it puts out a unique flavor by slightly inserting garlic powder. This method is also used in mustard, and it is said that it is adding a little garlic powder to this on the ordinary one.

Up to here is somehow, but what you can not do is pickles. It is more sour than ordinary pickles, it seems original. I do not understand how recently it is, but was it so sour ...? Anyway pickles may be anything on the market.

After that we completed the things that would be like if you pinched it with bread for hamburgers burned plump. Looking at this way it is almost the proportion of seasoning and meat, which is the deciding factor of the taste. Minced beef with mixed neck and fat is made at the butcher's shop.

This is a hamburger recipe until the 1980's. It seems that the content itself of this recipe itself has changed considerably, as far as listening to the story of a person who was byte - ing at McDonald 's and the person who became a manager' s candidate at the McDonald 's, but how truth or how it is now.

In addition to this, the recipe of various McDonald's is written in this recipe, so it will be quite easy to study as you read it. I just admire that I will make everything manual in this way.