Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.
Makes 6 sandwiches
2 pounds pork butt, ground
1 teaspoon kosher salt
2 teaspoons black pepper
1 tablespoon brown sugar
2 teaspoons coriander, ground
2 teaspoons cumin, ground
1 teaspoon red pepper flakes (opt.)
1 bottle (16-18 ounces) BBQ sauce
Cut pork butt into cubes. Try to separate fat and meat so you can grind them separately. Grind or process pork. Do the fat first and grind it much finer. Then grind meat and mix the two together. Add in spices to mix meat together. Form six patties from the meat weighing about 5.5 ounces each. Sear patties in a hot pan, over medium-high heat, for about 4 minutes per side. Layer all patties in a baking dish and slather with BBQ sauce.
Bake patties at 350 degrees for 25-30 minutes. Add a patty to a hoagie bun and top with extra BBQ sauce, pickles, and sliced onions.Once patties are cooled, you can freeze these by putting each patty individually into small plastic bags with extra sauce. Then put all those small bags into a large gallon sized freezer bag. To reheat, just cut off the plastic from one patty and microwave for about 2 minutes.