Preheat oven to 285 °F. Test temperature with oven thermometer for perfectly cured clay. Condition all clay by kneading until it’s soft and smooth. Have an adult help you with baking your project.

Take a ball (about ½”) of Beige clay and form into top of bun. Do this by flattening the bottom on your work surface and then smoothing the top.

Take a smaller ball of Beige clay and flatten into a disc – the bottom of the bun.

Mix small balls of Red, Orange and Black together to create the “hamburger” color. Tale a small ball of the “hamburger” color and flatten into a thin disc. Place it on the bottom portion of the bun.

Use a roller to make a flat sheet of Orange clay. Cut a square of “cheese” using a plastic knife. Place the cheese on top of the burger patty.

Now, for the ketchup. Flatten a ball of Red clay and place on top of the cheese.

Flatten a ball of Green clay to make the lettuce, make the edges a little wavy. Place the lettuce on top of the ketchup and then add the top portion of the bum. Press down slightly so everything sticks together.

Make the fries and fry box separately and then attach to the burger. To make the fry box: roll out a sheet of Red clay and cut out the shapes as shown in the below photo. The piece that is rounded at the top is the back of the box and should be a little taller than the assembled hamburger. Set the fry box pieces aside.

Mix a ball of Orange and a ball of Yellow clay together to form the “fry” color. Roll a thick sheet of this color and cut out the fries. Stack 2 rows of fries on the back of the fry box and then assemble the box. (Look at the completed project as a reference). Gently push the filled fry box onto the hamburger.

Take a 1 ½” inch piece of 20 gauge wire. Put the wire through the small ring at the end of the keychain, fold it in half. Twist the wire 3 or 4 times and then with the ends together push it into the hamburger.

Bake your keychain at 285 °F for 20 minutes. Cool completely before touching.