Cheesy cheeseburger with extra cheese (the more cheese the better in chef's opinion)
After working at McDonalds for 2 weeks my training squad manager introduced me to one of the recipes for 'difficult' customers...

Ingredients:
1 standard bun
1 meat pattie
1 layer of cheese
few onions
couple of pickles
some ketchup
bit of mustard
1 cock (self raising)

Step One:
Place bun into toaster and chuck meat pattie onto grill (Health & Safety glove optional, if bum scratched within last few minutes we suggest no glove will be necessary, but the choice is yours). Pull bun out halfway through toasting time and prepare to dress your bun.

Step Two:
Take self raising cock out of cover (preferably beaten or whipped), and gently push it into the centre of the bun (being careful not to break through the bun head). From the centre, gently knead cock from the centre to the edge, rotate bun by 20-45 degrees (This will help trap the air and enhance the extra cheesier taste) and continue until all sections of bun are properly kneaded. Splater mustard on, splater ketchup on, throw said few onions on, throw said pickles on, slap said slice of cheese on.

Step Three:
Meat pattie should be ready by now. Scrape off with a spatula, and commence the 'stick test'. With meat pattie on spatula, throw directly onto the floor, if the pattie falls straight to the bottom and doesn't move then congratulations, your meat is ready. Pick meat up and place in dressed bun.

Step Four:
Wrap up burger in Egg McMuffin wrapper to confuse said 'difficult' customer then slide over the top of the production bin (again, we suggest with bum scratching hand).

Step Five:
Wash hands, the last thing any chef wants is to catch any of his/her own dreadfull diseases.
(Lt Columbo, Thu 27 Jul 2006, 1:00, Reply)