HOMEMADE BIG MAC
The Homemade Big Mac tastes even better when you make this one at home.
Provided by Stephanie Manley
Categories Main Course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 445 kcal, Carbohydrate 1 g, Protein 27 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 123 mg, Sodium 720 mg, ServingSize 1 serving
MCDONALD'S SECRET SAUCE AKA BIG MAC SAUCE
You can recreate McDonald's Big Mac Special Sauce at home.
Provided by Stephanie Manley
Categories Sauces
Time 30m
Number Of Ingredients 4
Steps:
- Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit overnight is desired.
Nutrition Facts : Calories 104 kcal, Fat 11 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 126 mg, ServingSize 1 serving
MC DONALD'S SPECIAL BURGER SAUCE ( BIG MAC SAUCE - COPYCAT )
This sauce is a clone of the Big Mac Sauce and comes from the book "Even More Top Secret Recipes" by Todd Wilbur. It tastes exactly like the real thing so if your a Big Mac lover like I, you'll be thrilled. The beauty of this recipe is I have tried it with lowfat mayonnaise (Hellman's Just 2 Good) and it was wonderful. I'd stick with regular French dressing, though, just to be safe.
Provided by Christmas Carol
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients and mix thoroughly.
- Transfer sauce to a covered container and chill for several hours to allow flavors to blend.
- Stir sauce occasionally and again before serving.
- Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat.
- Watch carefully so they do not burn.
MC DONALD'S HAMBURGERS AND BIG MAC SAUCE
This is as close as I think you could ever get to the real thing. I found it in a posting on a newsgroup about a year ago, a former Mc D's employee I think.
Provided by Michelle
Categories Meat
Time 30m
Yield 10 Burgers
Number Of Ingredients 20
Steps:
- ----------Burger Seasoning-----------.
- Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
- Makes about 3 ounces.
- Use on ALL McDonald's hamburgers.
- (Unless you're allergic to MSG, then just use salt and pepper.).
- ---------The Beef Patties:-------------.
- Divide 1 lb of beef into 10 equal sized balls.
- Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
- Do this on waxed paper.
- Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
- It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
- ----------For PERFECT McDonald's® Hamburger Patties------------.
- Forming your regular hamburger patties.
- Cut waxed paper into twelve sheets, about 6"x6" square.
- Divide the ground chuck into six equal pieces, and form each into a ball.
- Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
- Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
- Scrape away the beef that's on the outside of the rim, and retain.
- Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
- Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
- Eventually the beef from around the edges will pile up enough to form additional patties as well.
- You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
- Place the formed beef patties in the freezer and freeze at least an hour.
- DO NOT STACK THEM!
- Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
- After an hour, take them out, and NOW you can STACK them.
- Put them in a zip-lock type freezer bag, and keep frozen until needed.
- You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
- In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
- NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
- ----------The Onions-----------.
- Put the dried onions in a container, like Tupperware, and add water.
- Water should be a few inches over the top of the onions (better to have too much water than not enough).
- Cover, and refrigerate about 1/2 hour.
- Drain the liquid, and you have McDonald's little baby onions.
- Cover again and refrigerate until "burger time".
- --------The Pickles----------.
- McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
- ALSO Classic "original" dills have that tart flavor.
- Make sure they're not "kosher" dills.
- Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
- USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
- -----------The Buns-------------.
- Use the small, plain cheapo store brand hamburger buns.
- When it's "burger time", you'll be toasting the buns.
- Those instructions are coming up.
- ----------Special Sauce-------------.
- Mix everything very well in a small container.
- There better be no streaks!
- Microwave 25 seconds, and stir well again.
- Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
- Makes nearly 1 cup, enough for about 8 Big Macs.
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