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Tuesday, August 21, 2012

Homemade Big Mac Recipe

This shot is so sucky, I even tried to Instagram it to no avail.
Got a hankering for a burger? Try this one on for size. It's everything that makes the Big Mac so tasty, but it's 100% homemade.

Since I am in that phase of the cookbook writing process where I just had to have something that did not come from a slow cooker, I whipped up this little burger and was happy again. It's a recipe that I posted a couple of years ago, so it might look familiar, but it's still a winner, so if you feel like firing up the grill, I hope you'll give this one a try.
You could always just make a regular burger, too.
Just remember, no frozen patties here (yuck). Only ground beef pressed by hand (that's at least 15 percent fat since that has the most flavor). Also, I love to make burgers with ground chuck, a personal preference. And, for the sauce? That's homemade, too (meaning, no cheating with Thousand Island dressing, although there is a wee bit in the recipe as you'll note).

Finally, when you grill or fry your burgers, resist the urge to press down on the meat with a spatula. I see people doing this all the time and it makes me bonkers because it's the fastest way to lose all those precious meat juices.

So, grill up. Have fun, and if you make this recipe, I'd love to hear what you thought about it.

In the meantime, I'll be back to slow cooking.

Homemade Big Mac Recipe

Very Special Burger Sauce

¼ cup mayonnaise
2 tablespoons Thousand Island dressing
1 tablespoon sweet pickle relish
1 tablespoon minced onion
1/2 teaspoon white vinegar
Salt and Pepper, to taste

Mix all together and refrigerate until ready to use.


To Assemble Very Special Burgers
Makes one burger

2 thin hamburger patties
Salt and pepper
½ tablespoon vegetable oil
2 large sesame seed buns
One slice American cheese
2 tablespoon finely minced onion
½ cup finely shredded lettuce
3 slices dill pickles

Heat a grill pan or griddle to medium high.

Lightly salt and pepper hamburger patties. Add vegetable oil to pan and cook each burger until the juices run clean (you can also grill them). Remove burgers and set aside.

Take one of the buns, open it, and place each bun face down on the griddle or grill. Take the other bun and remove the heel (bottom part of the bun) and place it face down on the grill (save top part of bun for another burger).  Toast each bun well, letting them soak up a little of the leftover burger grease.

To assemble, spread one tablespoon of the Very Special Burger Sauce on the bottom bun and top with one tablespoon minced onions and some shredded lettuce. Top with the slice of cheese and then one of the burger patties.  Next add the remaining bottom bun.  Spread it with more dressing, minced onion, shredded lettuce, pickle slices and then add the second burger. Top with the remaining top bun.

©2012 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.
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