Total TimePrep/Total Time: 30 min.
add egg to meat - worchestershire sauce - 2 tsp - or to taste - minced sweet onion - garlic powder and onion powder to taste or just give it - no harm - add quarter cup panko crumbs - - add any other seasonings like salt peppper or " mix meat mixture - make patties - powder with flour - press in to meat - dip in egg and milk or egg and water - dip in to more panko crumbs - press in - and place on parchment paper or wax paper on tray and put in fridge for hour or so - remove and oven up to 350 PLUS depending on your oven - mine is to start then up temp at end to totally crisp patty bake on greased baking tray or can place on top of wired rack over baking tray - spray that too with oil - watch oven - half way through flip carefully or not - up to you - i do not - tend to oven temp as needed - when top is hot crispy from the panko - remove to warmed soft buns - NOT TOASTED - (my preference only) add your toppings - cover with bun - enjoy works wonderful with smashed port cutlet with above dips and panko crumbs or even chicken fried steak on a bun or no bun enjoy
Nice flavor, but not crispy. The coating stayed soggy and the patties fell apart. I used a seasoning like Shake N' Bake. More like a meatloaf than a burger.
These were great! I was unable to get the Shake and Bake so make my own. It worked beautifully - moist, juicy burgers with a little crispiness on the outside. We thoroughly enjoyed and will make again.
These burgers were just what I needed for a single life style. They don;t require a grill and they were juicy without grease. Will make again and again
The "bread coating" is shake and bake pork seasoning and the sauce is a-1: thick hearty. It's best when you ditch the bun and other things. Just pair it with mashed potatoes and brown gravy. I know who made this recipe, and they this is the way it's best done.
Can someone explain what a “crispy coating mix” is? Is it something that can be purchased ready made or is there a separate recipe for the mix? This recipe is incomplete. Thanks
I was not a fan of this recipe. Note: I used Shake 'n Bake for pork.
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Umm...no. That has absolutely nothing to do with actual McDonald’s burgers. There’s no special sauce, it’s just frozen ground beef patties for 1.6oz “reg” meat or the new never frozen quarter pounder which is the same thing just not frozen. They are pressed on a pressure/temperature clamp grill and seasoned with salt and pepper on one side when finished cooking. If you want an authentic McDonalds burger, get a piece of ground beef, form it into a patty, about as thin as possible then freeze it. Place one frying pan on the stove and get it hot, like 500 degrees, set another one on another burner and do the same. Place the patty on one pan and as quick as possible set the bottom of the other on top of it and hold it under as much pressure as you can for about a minute. Pull it up and salt and pepper it as soon as possible before removing it from the pan. That’s authentic McDonalds.
The only reason I put a one star on this recipe is not because it's bad it's because I don't know what the coating mix is it's not on recipe.thanks