Ingredients
3 tbsp. mayonnaise
3 tbsp. shallots, finely diced
3 tbsp. dill pickles, finely diced
3 tbsp. tomato ketchup
1 tbsp. Dijon mustard
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
1 tsp. white wine vinegar
2 tbsp. vegetable oil
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1/2 white onion, finely diced
8 seeded burger buns
1/4 head iceberg lettuce, finely shredded
2 large dill pickles, thinly sliced
4 slices American cheese
Preparation
Step 1Make the burger sauce: In a medium bowl, add all sauce ingredients and whisk until smooth. Refrigerate and allow flavors to combine for 1 hour.Step 2In a separate bowl, season beef with salt and pepper and form into 8 equal balls (2 ounces each). Press into a 4 3/4" ring mould to form a thin patty.Step 3Place diced onion into ice cold water. Leave for 10 minutes and then drain.Step 4In a large skillet over medium heat, lightly toast buns, then set aside. Add oil to pan and fry patties in two batches, cooking for 2 minutes per side, until cooked. On four of the patties, top with a slice of cheese for the final minute to allow it to melt a little.Step 5To assemble the burgers, spread some burger sauce across the bottom bun. Sprinkle over some of the onions and shredded lettuce then add one burger patty. Top with a second bottom bun, more burger sauce, onions, lettuce, and pickles. Finally, top with the second burger patty and bun top. Step 6Serve with classic fries and a can of Coke, if desired.
How To Make The Special Sauce The special sauce is arguably what makes the Big Mac THE BIG MAC. Once a trade secret, all it takes is whisking together mayonnaise, sweet pickle relish, yellow mustard, and ketchup (for that trademark pink color) with vinegar, garlic powder, onion powder, and paprika. You’ll make more sauce than is needed for four burgers, but it’s a versatile condiment that you can put on anything from french fries to eggs. In an airtight jar, it can keep in your fridge for up to 10 days—if it lasts that long. Building The Burger If you’ve every wondered what exactly makes up a Big Mac burger, here’s your chance. To make four Big Macs, you need eight pairs of buns: Each Big Mac uses two bottom buns and one bun top to hold two patties. For the perfect copycat patty, we divide the pound of ground beef—80% fat works best here—into 8 balls weighing 2 ounces each, then flatten them to a disc that measures almost 5" across to create a nice thin burger. We soak the raw onions in ice cold water to take the harsh sting out of them and make them a little sweeter—a short 10-minute bath is all it takes, then drain well and sprinkle over your sauce for the perfect crunch alongside some nice pickle coins and shredded iceberg. Can’t get enough of the Big Mac? Try out our Big Mac hot dogs or our Big Mac quesadillas! Have you made this recipe? Let us know how you like it in the comments below!
When Matthew isn’t running his restaurant, or in the Delish UK test kitchen, he’s drinking wine, eating out, and running as much as he can.
