My only variation here is the melted cheese on the top patty because what isn’t better with more cheese?Īnd that’s it! What we’re left with is goddamned delicious. Bottom bun, secret sauce, onions, lettuce, slice of cheese, patty, middle bun, secret sauce, onions, lettuce, pickles, patty, top bun. I follow the same recipe of assembly as the classic Big Mac. Time to start putting the burger together. I add folded over slice of the Tilsit cheese and a lid and turn off the heat. The other patty is going to get some sexy cheese melted on it. Once the meat is cooked through to your taste, take one patty out and set aside. I also toast both sides of the middle bun and lightly press it with the spatula to compress that component into something manageable.
I smear a little Irish butter on each bun and sprinkle with a generous amount of garlic salt. While that’s happening I toast the buns on a grill top. Personally, I like my burgers medium rare, so nice and pink in the middle, but still cooked through. You’ll need to press down a little on the patties when you put them in the pan and flip. Gently lay those in the pan and let sizzle for about two-ish minutes on each side. While that’s heating, I generously add sea salt and Tellicherry pepper to my pressed burger patties. I get a skillet pipping hot with a little olive oil. And with this method you get a little more uniformity in thickness and shape. Some people like doing this in the skillet, I find it doesn’t make that huge of difference either way. Then I use a small plate to smash the burgers into shape. I hit up my halal butcher for some well ground chuck with a little short rib thrown in for good, fatty measure. Bringing the jalapeño and onion together is a very light nod to the Southwest - pure Americana, just like McD’s. I decided to switch out the white onion for red onion. The finely diced onion on the Big Mac is one of the main sources of flavor on the whole thing.
It has the hardness of a cheddar and the funk of Limburger. It’s smear-ripened, which means it’s given a fungi and bacteria wash that amps up flavor as it ages. I also changed the cheese up to something with a lot more kick. You get a nice soft crunch, salty, umami, slightly garlic spicy taste going on when you eat a solidly brined pickle made by a pickler who cares. I love pickle so I slice it fairly thick. I grabbed a nice garlic and dill pickle from the same deli I bought my mayo. Fast food buns are one of the places where you really taste/feel preservatives. A fresh bun is a goddamn delight and cannot be understated, especially compared to the cardboard-y bun that often accompanies a Big Mac. I’m using a black and white sesame seed bun from my local baker. This draws out excess water, amps up the crunch, and removes most bitterness. Then I set it aside and generously salt the chopped leaves. I generally cut the from the stem side to get the crunchiest bits of the lettuce for the burger. I’m using a baby romaine here because, again, iceberg is just kinda boring. Then, in place of relish, I add half a diced jalapeño. Add in about a teaspoon each of garlic powder and apple cider vinegar. I use a nice dollop of deli mayo and low-sugar ketchup. I’m just going to tweak and bring it into the 21st century a little. Thousand Island is a fine sauce and has its place in the pantheon of condiments. I’m not going to reinvent the wheel here. That is - mayo, ketchup, relish, and probably a splash of vinegar. McDonald’s secret sauce is basically Thousand Island, a pretty standard hamburger sauce variation. Just a few years ago ketchup was the be-all-and-end-all of condiments, now salsa outsells ketchup.ĭon’t you get it fast food places? These kids raised on the Food Network have complex palates! So I’ve set out to once again help McDonald’s - and you - by trying to turn that flaccid burger into something better.įirst and foremost the sauce is crucial to a Big Mac. It’s a sandwich that doesn’t deliver taste-wise in a world where taste buds are evolving at lightening speed. I tried a Big Mac the other day for the first time in probably a decade or more. Maybe it’s time for McDonald’s think about why millennials aren’t into the sandwich in the first place. They’ve tried reaching out to disinterested millennials (a huge section of their demo) with quirks like making the Big Mac bigger and smaller, or letting some of their secret sauce out into the public.
But one place the arches still haven’t recovered is the lack of interest in Le Big Mac. They even hopped on the waffle-fry train. They dedicated themselves to serving cleaner products with better ethics. They brought breakfast to the masses 24/7. McDonald’s has certainly had some wins over the past few years.
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