Recipe: The DIY Big Mac burger

I’m not a celebrant of Valentine’s Day, since I think it’s mostly an unnecessary jaunt through over-consumerism, but tomorrow is the hubs’s birthday, so I thought I’d honor him with a recipe for one of his favorite foods.The hubs loves a good burger. In Houston, our current favorite burger joint is Stanton’s City Bites, but why not make it at home yourself?I grew up eating McDonald’s, and even though fast food, especially those Golden Arches, spurs such contempt in our current health-conscious generation, I can’t deny I still have a fond place for them in my heart. As you can tell from my cookbook, I’m all about comfort food, and comfort food is all about nostalgia. And since the Happy Meal was a cornerstone of my childhood memory, I will always think of McDonald’s with a wistful sentimentality.Here’s a little known story about me: when I first started becoming recognizable from MasterChef, I used to feel too ashamed to enjoy some of the things I used to eat, like Quarter Pounders, Ben & Jerry’s, and Auntie Anne’s. I covered my face if the hubs went through the McDonald’s drive-thru for an ice cream cone, even if it’s just for him. One time, a stranger stopped by my table at an airport and said, “Christine, after all you’ve done, you’re still eating Auntie Anne’s pretzels?”Admittedly, I was annoyed, and I quipped, “So what? Auntie Anne’s is good.” But the pretzel didn’t taste as good to me after that. Thanks, Stranger, for ruining my affection for Auntie’s pretzels.When I look back on it now, I obviously still didn’t have enough confidence in myself to fully stand behind my beliefs and actions. Now, three years later, I’ve learned to become unapologetic for my choices, and at the same time, respect others’ opinions.So, yes, I still crave McDonald’s once in a while, and yes, I will still fulfill that craving from time to time—usually, it’s at the end of a late night out when blood sugar levels are high and decision-making capabilities are low. But for the most part, the burgers I make at home are better and healthier. The great part is, that supposedly secret sauce on the Big Mac is totally doable yourself, too.Quick and easy, this is a perfect meal for the busy weeknight. Skip the special sauce and just top with your own condiments of choice: mayonnaise, mustard, pickles, pickled jalapeños, barbecue sauce, guacamole, Sriracha sauce…You get the idea: it’s totally customizable. The above burger pictured is my deconstructed version since the hubs has virtually cut out carbs from his general diet. So no, I didn’t forget the bun—that was on-purpose. Happy cooking!

Recipe: The DIY Big Mac Burger

Notes: This is a quick and easy recipe, perfect for weeknight meals.

Ingredients

1. 2.5 lbs ground beef chuck, chilled
2. 1.5 lbs ground beef sirloin, chilled
3. 1 c mayonnaise
4. 3 tbsp ketchup
5. 1 tbsp Worcestershire sauce
6. 1/4 tsp ground paprika
7. 1/3 c pickled relish or more to taste
8. 2 tbsp minced white onion
9. 2 tsp white vinegar
10. 2 tsp granulated sugar
11. 8 to 12 sesame burger buns, buttered & lightly toasted
12. 8 to 12 leaves butter lettuce (or chopped iceberg if you want to stay true to the Big Mac)
13. 1/2 onion, thinly sliced & caramelized if desired (optional)
14. sautéed mushrooms (optional)
15. 8 to 12 slices cheese (your choice—use American for a more authentic Big Mac)

Instructions

1. Make patties: In a large bowl, mix together ground beefs with a fork; do not overmix. The fork method allows the meat to remain lightly aerated for a better mouth feel. Form meat into 8 to 12 patties and arrange on parchment lined baking sheet. Press thumb lightly into center of each patty to form dimple—this keeps the patty from expanding into weird shapes when cooking later. Chill for 1h.
2. Make sauce: In a small bowl, mix together mayonnaise, ketchup, Worcestershire sauce, paprika, relish, onion, vinegar, sugar, and salt to taste. Chill at least 30m for flavors to combine, preferably overnight.
3. Cook patties: Preheat grill or cast iron skillet to high heat. Season patties with salt & pepper. Sear patties for 3m per side. Lower heat and cook patties for 2m more per side. Place cheese on patties and cook until slightly melted, approx 1m more. You may need to adjust the cook time to suit how well you want your burger done. I like mine medium.
4. Serve on toasted buns with condiments and that special sauce.

Active time: 30m
Total time: 1h 30m
Yields: 8 to 12 burgers