As the fast food chain shut all its eateries this week amid the coronavirus crisis, many people will miss their burger fix.

With all McDonald’s stores now closed, fans have taken to social media to showcase how to create your favourite meal at home.

Pictures and ideas on how to whip up popular McDonald’s meals have been shared on the @Homemade_McDonalds Instagram account.

People have shared their attempts at making Big Macs and the chain’s famous burger sauce, and it’s proving popular as the account has over 5,500 followers.

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I think I may of wasted a lot of my life on making Big Macs 😂 Here is the recipe I use: Burger patties: 500g pack of mince beef (15-20% fat) which I add only salt and pepper too and then beat together and mould into as many burgers as possible, big mac burgers are large and flat and shrink when fried so always go a bit bigger than the bun (I do it by eye but if you want to measure each one I think its about 45g) – I then make the sauce: 1 cup mayo (McDonald’s use Heinz) 1 tbs gherkin relish 1.5 tsp garlic powder 1.5 tsp onion powder 2 tsp white wine vinegar Pinch of salt 2tsp yellow mustard 1/2 tsp smoked paprika Leave in the fridge to chill – next cut the lettuce , dice onion (McDonald’s use dehydrated onion but I used fresh) and get gherkins, buns and a couple of cheese slices (I use a basic sesame seed bun or brioche sesame seed bun and a extra heel for the middle) – Cook the burgers (they fry with in a few mins each side) – toast the buns and start to assemble the burger -once you have added the burger stick it in the microwave for a few seconds and its good to go 🙂 if you want the real McDonald’s look squash it and chuck it about the kitchen a bit 🤪 @leannelovescooking

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One Big Mac recipe, which looks a lot like the real deal, was shared by Leanne Loves Cooking along with a recipe for how to make at home.

Another recipe is for a McChicken sandwich, and others have shared their attempts at the fillet o fish burger, chicken nuggets and a Quarter Pounder burger,

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Post from Ben Binskin in FB group. Big Mac, Quarter Pounder and Chicken Nuggets cook Tonight we decided to give 3 of my favourite items off the Maccas menu a crack DIY style, although l couldn't be bothered making the sauce so bought me some genuine Big Mac and Sweet & Sour sauce to avoid the effort (apologies my phone died as l was talking photos of the QP, and they didn't save to camera roll but you can see it in the Big Mac photo) Big Mac Tip Top Buns Woolworths 82/18% Fat Mince Added Garlic powder, salt & pepper to the patties (120 Grams 4" patties) Dairylea Burger Slices Iceburg lettuce Dehydrated Onion Dill Pickles thinly sliced McDonalds Big Mac Sauce Quarter Pounder Woolworths seeded buns Woolworths 82/18% Fat Mince Added Garlic powder, salt & pepper to the patties (200 Grams 4" patties) Dairylea Burger Slices Red onion sliced Dill Pickles thinly sliced Heinz Tomato Sauce and Mustard McNuggets Woolworths Schnitzel breast chicken cut into nugs Coated twice in: Flour Salt Chicken Vegeta Onion Powder Garlic Powder Fries were McCains Shoestring deep fried for that golden crispness Ratings Big Mac: Appearance 7/10 Taste 8/10 Was pretty close to the OG especially since l cheated using the real sauce, patties were too thick though Quater Pounder: Appearance 6/10 Taste 6/10 Wrong buns were used, and it just didn't taste anywhere close, still a damn good burger McNuggets Appearance 8/10 Taste 5/10 I used WAY too much Vegeta stock l think, they were salty a/f but still tasted good #mcdonalds

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Each of the posts and recipes have gained hundreds of likes and comments, as people flock to find out how to satisfy their fast food cravings without visiting a McDonald’s.

Plus, it’s not just budding chefs that are showing how to create McDonalds at home.

MasterChef 2015 winner Simon Wood has taken to his Instagram page and posted a video on how to recreate the Big Mac sauce.

How to make an at-home Big Mac sauce

Simon’s recipe calls for these ingredients to be mixed in a large bowl.

200g ketchup

400g mayonnaise

30g Dijon mustard

1 teaspoon paprika (optional)

½ teaspoon onion powder (optional)

1 shallot, finely diced

1 gherkin, finely diced

black pepper and sea salt, as required for flavour.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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