I tried to replicate the McDonald burger recently.
This is merely a version of the American hamburger. It is better than McDonalds.
Use organic and grassfed ground beef. Drain it, since most of this somehow now contains a large quantity of water!
Knead into the drained ground beef some minced raw cooking onion. I use rather a lot. Add rendered room temp bacon fat or other fatty pan drippings, to taste. Add a piece of stale white sourdough or French or Italian type bread. Mush all this together.
I leave out garlic for this. The American hamburger seems not to emphasize garlic, but rather onion. Of course, you can daub it with garlic flavored mayonnaise later.
Lightly brown the flat side of hamburger buns, sized for the size burgers you are planning, in a skillet. I suggest substituting high quality rolls, French, Italian, or healthfood store ones, or even a good quality bagel, plain, onion, rye, pumpernickel, etc. You can use various oils for this. Set them aside.
Shape the meat mixture into patties however thick or large you want. Cook, timing them accordingly, in a skillet or in a hot roasting oven. You could also broil them.
Serve these with whatever condiments you favor. The traditional American hamburger usually included lettuce tomato, mustard, catsup, and dill pickle on the side. I like mustard, and mayonnaise rather than catsup.
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