Home Mage Big Mac Recipes

HOMEMADE BIG MAC

Steps:

• In a bowl combine ground chuck and salt and pepper. Shape meat into 10 meat patties. Shape patties somewhat thin. Set a griddle to 350 degrees. Place meat on the griddle and cook for 3 to 4 minutes. Season with a sprinkle of salt and pepper. Flip burgers and cook for an additional 3 to 4 minutes on each side, or until juices from the meat run clear.
• Spread softened butter on cut sides of bun and place on griddle until the bread begins to brown. Flip the middle bun and allow to toast on both sides.
• Build the burger by starting at the bottom. The bottom bun, Big Mac sauce, onions, lettuce, cheese, hamburger patty, and the middle bun. Spread the Big Mac sauce, onion, lettuce, hamburger patty, two or three pickle slices, and finally the top bun.

BIG MAC® CLONE

Steps:

• Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer.
• Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes.
• Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes.
• Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns.
• Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

BIG MAC SAUCE

Steps:

• Combine with a whisk. Allow it sit at room temperature for 10 minutes and can be refrigerated for up to 3 days covered.
• Use a butter knife to smear onto your Big Mac Sandwich.