This Healthy McDonald’s Double Cheeseburger & Fries Fakeaway is the ultimate comfort meal – packed with that classic fast-food flavour, high in protein, and made with real, wholesome ingredients. The best part? No greasy takeaway needed – just juicy burgers, melty cheese, and perfectly crispy fries made at home.
Because sometimes you’re craving Macca’s… but want it macro-friendly.
🍔 Why You’ll Love This McDonald’s Double Cheeseburger & Fries Fakeaway
- Tastes just like the real deal – all the McDonald’s flavour, none of the guilt.
- High in protein to keep you full and satisfied for hours.
- Made with simple, wholesome ingredients you probably already have at home.
- No deep fryer needed – still juicy, cheesy, and golden to perfection.
- Healthier twist on your favourite takeaway – same comfort, better for you.
- Quick and easy to make – ready in under 30 minutes!
- Perfect for meal prep or fakeaway night when you’re craving something indulgent but don’t want to order in.
Macros for McDonald’s Double Cheeseburger & Fries Fakeaway
Per Serve- Includes Burger & Fries (2):
Calories: 605
Carbohydrates: 69g
Protein: 43g
Fat: 19g
Cooking Tips
Use cold beef: Keep your beef cold before smashing – it helps create that perfect crust while locking in all the juices.
Don’t overwork the meat: Roll the mince into loose balls rather than compact patties. The less you handle it, the more tender and juicy it’ll be once smashed.
Smash early and confidently: Place the meat on a hot pan or grill and smash it down firmly within the first 10 seconds – that’s how you get the signature crispy, caramelised edges.
Don’t flip too soon: Wait until the edges are dark and crispy before flipping – that’s when you know the crust has formed properly.
Add cheese right after flipping: Top with cheese as soon as you flip so it melts beautifully over the hot crust.
Don’t overcrowd the airfryer: Give each patty space to breathe. If they’re too close, they’ll steam instead of crisp. Cook in batches if needed.
Use cooking spray: A light mist of spray before and halfway through airfrying gives that “just fried” finish without any oil bath.
Steam bun: Wrap your burger bun in a damp paper towel (not soaking wet, just lightly damp), then microwave it on a plate for 10–15 seconds. This traps steam around the bun, making it warm, soft, and pillowy – Only do one bun at a time so it doesn’t get soggy.
How to Store & Freeze Leftovers
To store:
Once cooled, store your burger patties and fries separately in airtight containers.
- Patties: Keep in the fridge for up to 3 days.
- Fries: Best eaten fresh, but you can refrigerate them for up to 2 days and re-crisp in the air fryer before serving.
- Buns & toppings: Store buns at room temperature in a sealed bag, and keep any sauces or fresh toppings (like lettuce or tomato) in separate containers.
To freeze:
- Patties: Cooked smash burger patties freeze really well. Let them cool completely, then wrap each one in baking paper and store in a freezer-safe bag or container for up to 2 months.
- To reheat, simply air fry or pan-sear straight from frozen until hot throughout – no need to thaw!
Pro tip:
If you’re planning ahead, you can shape your burger balls before cooking, freeze them raw on a tray, and then transfer to a bag once solid. Just cook straight from frozen and smash as usual – they’ll taste freshly made every time.
Healthy McDonald’s Double Cheeseburger & Fries Fakeaway (Better Than Takeout!)
Ingredients
Method
- Start by prepping the fries, peel and chop into thin fries. Optional but let them soak in an ice bath for 10 minutes or just rinse off the starch. Pat dry and spray with some olive oil and a sprinkle of salt.
- Airfry at 160c for 10 minutes, then at 180c for 15 mins, shaking halfway.
- Heat a pan over medium-high heat. You want it very hot before adding the beef.
- In a mixing bowl, combine your beef mince with salt, pepper, a small squeeze of mustard, and a dash of tomato sauce. Mix gently with your hands or a spoon.
- Roll the seasoned meat into equal-sized balls. Keep them slightly loose rather than compact for the perfect smash texture.
- Once your pan is hot, lightly oil it or spray with cooking spray. Place 1–2 balls on the pan, then immediately smash them flat using a burger press or sturdy spatula. Cook for about 1½–2 minutes.
- Flip the burgers carefully using a metal spatula, then add your cheese slices right away. Cook for another 30–60 seconds until melted and the patties are cooked through.
- Optional: Steam Bun- Wrap your burger bun in a damp paper towel (not soaking wet, just lightly damp), then microwave it on a plate for 10–15 seconds. This traps steam around the bun, making it warm, soft, and pillowy — just like the classic McChicken bun.
- Spread mustard and tomato sauce on both buns, then layer the meat patties, onion and pickles.
