Homemade Quarter Pounder with Cheese Copycat Recipe

Why You’ll Love This Recipe

• Big, beef-forward flavor from a thick 4-oz patty seared hard for a deep crust.
• Classic build: two melty slices of American cheese, slivered onions, crisp dill pickles, ketchup, and mustard.
• Simple, fast, and repeatable on any stovetop with a skillet or griddle.
• Toasted sesame bun and careful seasoning for that iconic fast-food-style bite at home.

Grocery List

• Produce: 1 small white onion
• Dairy: American cheese slices, unsalted butter
• Pantry: 80/20 ground beef, sesame seed hamburger buns, dill pickle chips, ketchup, yellow mustard, kosher salt, black pepper, canola oil

Full Ingredients

For One Quarter-Pound-Style Burger

• 4 oz (113 g) 80/20 ground beef (freshly ground chuck preferred)
• 1 sesame seed hamburger bun (4-inch/10 cm; about 55–60 g)
• 2 slices American cheese (about 1.3 oz/38 g total)
• 2 tbsp slivered white onion (about 10 g; very thin)
• 3–4 dill pickle chips (about 20 g), patted dry
• 2 tsp ketchup
• 1 tsp yellow mustard
• 1/4 tsp kosher salt (about 1.5 g), plus a small pinch for the second side
• 1/8 tsp freshly ground black pepper

For Cooking & Toasting

• 1 tsp canola or other neutral oil
• 1 tsp unsalted butter (for the bun)
• 1 tbsp water (for steam-melting the cheese)

Step-by-Step Instructions

Step 1: Prep the toppings

Peel and sliver the white onion as thinly as possible (2 tbsp). Pat the pickle chips dry with a paper towel so they stay crisp. Split the sesame bun and lightly butter the cut sides (1 tsp total). Keep the cheese slices unwrapped and ready.

Step 2: Form a 4-oz patty

Gently shape the ground beef into a 4-inch (10 cm) round, about 1/2 inch (1.3 cm) thick. Make a shallow dimple in the center with your fingers to prevent doming. Handle the meat lightly to avoid compacting it. Refrigerate the patty while you preheat the skillet.

Step 3: Preheat the skillet or griddle

Set a cast-iron skillet or flat griddle over medium-high heat and preheat for 5 minutes until a drop of water skitters and evaporates on contact (surface ~425–450°F / 220–230°C). Add 1 tsp oil and swirl to coat.

Step 4: Toast the sesame bun

Place the bun, cut-sides down, in the hot pan and toast until golden, 30–45 seconds. Transfer the toasted bun to plates. This keeps the bun warm and prevents sogginess when you assemble.

Step 5: Sear the patty hard

Place the chilled patty into the hot pan. Immediately press very gently just to ensure full contact (do not smash). Season the exposed side with 1/4 tsp kosher salt and the black pepper. Sear without moving for 2.5–3 minutes until the edges are deeply browned and crisp.

Step 6: Flip, cheese, and finish

Flip the patty. Season the second side with a small pinch of salt. Cook 1.5–2 minutes more. Top with both cheese slices. Add 1 tbsp water to the pan next to the patty and cover with a lid or inverted metal bowl for 30–45 seconds to steam-melt the cheese. Cook to 160°F/71°C for ground beef safety.

Step 7: Dress and assemble

Spread 2 tsp ketchup and 1 tsp yellow mustard on the inside of the top bun. Scatter the slivered onions over the condiments and add the pickle chips. Transfer the cheesy patty to the bottom bun, cap with the prepared top bun, and rest 1 minute so juices settle. Serve immediately for the best melt and crunch.

Pro Tips

• Use freshly ground 80/20 chuck for maximum beefy flavor and juiciness. Keep it cold so the fat stays firm until searing.
• Season the patty just before or during cooking to avoid drawing out moisture.
• Get the pan truly hot. A ripping-hot cast-iron surface creates the Maillard crust that defines this burger.
• Steam-melt the cheese with a splash of water and a lid for that fast-food style ooze.
• Food safety: cook ground beef to 160°F/71°C. A quick-read thermometer removes guesswork.

Variations

• Double Quarter-Pound-Style: Stack two 4-oz patties with three slices of American cheese (cheese between patties and on top). Adjust cook time slightly and rest 2 minutes.
• Griddle-Onion: Add a small handful of thin onions to the pan, sear briefly, then set them beneath the cheese so they soften and sweeten.
• Spicy Kick: Swap yellow mustard for spicy brown, add pickled jalapeño chips, and finish with a light dash of hot sauce.

Storage & Make-Ahead

Portion patties up to 24 hours in advance; keep tightly covered and chilled. Sliver onions up to 2 days ahead and store covered in the fridge. For leftovers, refrigerate assembled burgers up to 1 day; reheat gently in a covered skillet over medium-low with a teaspoon of water for 2–3 minutes per side until warm. For best texture, toast a fresh bun and transfer the warmed patty and toppings onto it.

Nutrition (per serving)

Approximate: 630 calories; 33 g protein; 38 g fat; 36 g carbohydrates; 2 g fiber; 1,650 mg sodium. Values will vary based on brands and exact bun size.