Making McDonald’s Happy Meal At Home | But Better

Cheeseburger

Hamburger Buns:

1. Grease a large mixing bowl with cooking spray and set aside.
2. First make the tangzhong by combining 2 Tbsp (30ml) water, 1/4 cup (60ml) milk and the all-purpose flour in a small saucepan. Whisk until the flour is dissolved. Set over medium heat while continuously whisking, until the mixture thickens and forms a thick paste. Turn off the heat and set aside at room temperature to cool completely. 
3. Next, make the dough. Into the bowl of a stand mixer whisk together the flour, sugar, amylase, and salt until combined. Place the bowl on the stand mixer and add the dough hook. 
4. To a microwave-safe container, or in a small saucepan, add 1/2 cup (120ml) whole milk  and 1/2 cup plus 2 tablespoons (150ml) of water. Heat to 95℉ (35℃). Whisk in the yeast until dissolved and then whisk in 1 whole egg and egg yolk until homogeneous.
5. With the stand mixer on medium-low speed, pour the yeast mixture into the flour mixture followed by the cooled tangzhong and knead for 2-3 minutes or until the dough is smooth.
6. With the stand mixer still running, add the butter and mix until completely incorporated. The dough will be very smooth and supple.
7. Roll the dough into a light ball and place into the prepared bowl. Cover with plastic wrap and let rise at room temperature for 1 hour or until doubled in size.
8. Line a baking sheet with parchment paper and grease with cooking spray.
9. Punch the dough down and divide into pieces that weigh 60 grams each. Roll each piece into a light ball. Place the balls so they are evenly spaced apart on the prepared baking sheet, about 12 pieces per baking sheet. Cover with a greased sheet of plastic wrap and proof, at room temperature, for 30 minutes.
10. Preheat oven to 375℉ (190℃).
11. Whisk together the remaining egg and a splash of water until evenly combined. 
12. Lightly brush the buns with the egg wash and bake for 15 minutes or until golden brown.
13. Remove from the oven and immediately brush with melted butter over the tops. Set aside to cool completely.

‍Sauce:

1. Add all the ingredients to a small bowl and whisk to combine. Keep refrigerated until ready to use.

‍Burgers:

1. Divide the ground beef into approximately 1” (2.5cm) thick balls.
2. Spray a large sauté pan with cooking spray to coat and place over medium-high heat.
3. Once hot, add a ball to the middle of the pan and flatten with the back of a spatula until the patty is about an ⅛” (3mm)  thick. Season with salt and pepper to taste and sear for 1-2 minutes or until deeply browned and crispy on the first side.
4. Flip the patty, season the second side with salt and pepper and top with a slice of American cheese. Cook for an additional 1-2 minutes or until the cheese is melted and the second side of the patty is golden brown and crispy. Remove to a sheet pan and keep warm while you cook the rest of the cheeseburgers.

‍Assembly:

1. Heat a small skillet over medium low heat. Melt enough butter to coat the pan. Toast the buns, cut side down, until golden brown. Remove and repeat with more burger buns, as needed.
2. Add sauce to the bottom and top bun.
3. Place the cheeseburger patty on top of the bottom bun, followed by sliced pickles and crown with the top bun. Enjoy!

Happy Meal Chicken Nuggets

Chicken Nuggets:

1. Line a baking sheet with parchment paper and grease with cooking spray.

1. Using a meat grinder or food processor, finely grind the chicken breasts and pork fatback together. Transfer to a large bowl if using a food processor. 
2. To the ground meat, add in the salt, MSG, and sugar and mix until well combined. 
3. Shape your nuggets into approximately 1.25” (3cm) long ovals that are about ½” (12mm) thick. Place on the prepared baking sheet. 
4. Freeze the nuggets for 15-20 minutes or until stiff.

‍Thin Batter:

1. In a medium bowl whisk together the cornstarch and water until evenly combined, the mixture should have the consistency of milk. Set aside. 

‍Flour Mixture:

1. In a medium bowl whisk together all the ingredients until evenly combined. Set aside. 

‍Tempura Batter:

1. In a medium bowl, whisk together the cornstarch, flour, baking powder, and baking soda. Whisk in the chilled water and the eggs until a smooth batter forms. Set aside. 

‍Assembly:

1. Fill a 7-quart, heavy bottomed pot just over halfway with vegetable oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.
2. Dip the frozen nuggets into the thin batter followed by the flour mixture. Shake the nuggets to remove any excess flour.
3. Next, dip the nuggets into the tempura batter and then immediately place in the fryer. Fry the nuggets, in batches so as not to overcrowd the oil. Fry for 3-4 minutes, or until golden brown all over and cooked through  to an internal temperature of 165℉ (74℃).
4. Remove the nuggets to the paper towel lined sheet pan and season with salt to taste. Repeat with the remaining chicken nuggets.

Happy Meal Fries:

1. Place the potatoes in a large mixing bowl, season generously with salt, and toss to evenly combine.
2. Add enough cold water to cover the potatoes. Stir and soak for 15 minutes.
3. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 300℉ (149℃). Place a paper towel-lined baking sheet next to the hot oil.
4. Line a separate baking sheet with a layer of paper towels. Drain the water from the potatoes. Pour the potatoes onto the prepared baking sheet and pat dry as much as possible.
5. In batches, carefully drop your potatoes into the hot oil and fry for 2-4 minutes or until just cooked through but no color. Remove to the paper towel lined baking sheet. Repeat with the remaining fries. Let cool slightly.
6. Turn the oil off at this point, but leave on the stovetop as you will use it to fry again. 
7. Place the par-cooked fries in the freezer for 30 minutes or until solid.
8. Heat the oil to 375℉ (190℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.
9. Fry the potatoes, directly from frozen, for 2-4 minutes or until golden brown, crispy and stiff. Remove to the prepared baking sheet and season to taste with salt while hot. Serve immediately.

Happy Meal Apples and Caramel

1. In a medium saucepan over medium-high heat, stir together the sugar and water until the sugar is fully hydrated. Bring the mixture to a boil and cook until the sugar turns an amber color.
2. Reduce the heat to medium and whisk in the butter until melted. Turn off the heat and whisk in the heavy cream and vanilla extract until evenly combined. Let cool to room temperature before serving.
3. Place apples on a plate and drizzle them with caramel.