Mcdonald's Recipe

Combine mayonnaise, yellow mustard, and sweet pickle relish in a small bowl.

Add white wine vinegar, paprika, onion powder, garlic powder, sugar (if using), and salt. Stir until smooth and homogenous.

Taste and adjust seasoning if needed. Cover and refrigerate for at least 15 minutes to let flavors meld (preferably 1 hour).

Form two thin 1.6 oz (45 g) patties from refrigerated ground beef. Press them flat to about 3 to 3.5 inches (7–9 cm) diameter; make a slight dimple in the center to prevent doming.

Season both sides lightly with salt and pepper just before cooking.

Heat a nonstick skillet or griddle over medium-high heat until very hot. Lightly oil the surface or spray with cooking spray.

Place the patties on the hot surface. Cook for about 1.5–2 minutes without moving until well-browned on the bottom.

Flip the patties and immediately place the half slice of American cheese over one of the patties to melt. Cook another 1–2 minutes until cooked through (internal temp 160°F / 71°C) and nicely browned.

While patties cook, split the sesame bun set into three layers: bottom heel, middle club (slice), and top crown. Lightly toast each cut surface on the skillet until golden, about 15–30 seconds per side.

To assemble: spread about 1 tablespoon of special sauce on the bottom heel bun. Add a small handful (about 1/2 cup) shredded lettuce, then place one hot beef patty on top.

Place the middle bun (club) on top of the first patty. On the club, spread about 1 tablespoon special sauce, add diced onions (1 tbsp), a few pickle slices (2–3), and another small handful of shredded lettuce (about 1/2 cup). Place the second beef patty with the melted cheese on top.

Finish with the sesame seed crown bun. Press gently to compact, serve immediately.