Ingredients
250g Chuck Steak
200g Pork Butt
100g Pork fat
80g Tartare sauce
80g Thousand Island dressing
4 small Brioche Buns
2 Tbs sesame seeds
4 Tbs finely chopped onions
2 leaves of Shredded Iceberg Lettuce
4 Processed Cheese slices
12 Bread and Butter Pickles
Pinchs MSG
Pinchs Salt
Method::
Mince the Beef, Pork and Pork Fat together and refrigerate. Measure the mince into 67g balls. Flatten to 100mm in diameter and set between baking paper sheets. Then freeze.
Combine the Tartare sauce and Thousand Island dressing together and refrigerate. Update: Use Heinz Hamburger sauce and chop in some extra pickles.
Less is more with the bun. The small brioche bun is not precut. Slice into 3 even layers. Take 4 top buns and brush with whisked egg white. Sprinkle with sesame seeds. Grill 40 seconds
Sit the frozen patties on the bench for 10 minutes before cooking. In a non stick frypan cook the patties 2 mins. Mop off excess moisture before turning and cook a further 2 mins. Push down with a spatula. Sprinkle with MSG. Set on tray in a 110deg oven for >15 mins
Toast the buns to a light brown.
Assembly:: Put 1 Tbs of sauce on the bottom bun and 1 Tbs of sauce on the middle bun. Then sprinkle each with the onions and add shedded lettuce. Put the cheese slice over the lettuce on the bottom bun and the pickles over the lettuce on the middle bun. Add a patty to each. Compress with your hand. Put the middle bun assembly on the bottom assembly and finish with the top bun. Ideally stand in a warm oven for a few minutes.
Lets not kid ourselves. Everyone that says they hate Macca's and its
burgers are gross are really just projecting "I sneak through the
driveway at a store remote to me and secretly eat a Big Mac every so
often". Its just a fact. Even vegetarians do it. And I agree, there
are better hamburgers, far more satisfying fast foods, much
healthier options and every other myth closet eaters can come up
with. So then why is it so addictive.
I say it is without doubt one of the great recipes of all time. And here is why. Taste, Texture and Umami in exactly the right ratios. How do I know this. I have cooked 30 different versions of a Big Mac at home. Almost all failed because a single element wasn't like a Big Mac. Too thick a patty, quality cheese off the block, too much or too little sauce, too big a bun, medium rare patty, no sesame seeds etc. But I am persistent and its with pleasure I give to you my version that does, ever so slightly, (maybe not) better an original Big Mac.
The Brioche Bun is better, the simple sauce is really close, the patty is tastier and the rest is the same.
I say it is without doubt one of the great recipes of all time. And here is why. Taste, Texture and Umami in exactly the right ratios. How do I know this. I have cooked 30 different versions of a Big Mac at home. Almost all failed because a single element wasn't like a Big Mac. Too thick a patty, quality cheese off the block, too much or too little sauce, too big a bun, medium rare patty, no sesame seeds etc. But I am persistent and its with pleasure I give to you my version that does, ever so slightly, (maybe not) better an original Big Mac.
The Brioche Bun is better, the simple sauce is really close, the patty is tastier and the rest is the same.
My Big Mac Interpretation Recipe
Copy Cat Hamburger Recipe
Copy Cat Hamburger Recipe
Scooter City Classic and New Recipes