Big Mac

Ingredients

• 14 ozground beef, divided into 4 thin patties
• 2 tbspolive oil, for cooking patties
• 2sesame seed burger buns, each cut into 3 horizontal layers (bottom, middle, top)
• 1/4onion, small; finely chopped
• 1/4 headiceberg lettuce, shredded
• 2 slicesAmerican cheese
• 2dill pickles, large; sliced
• 1/4 cupmayonnaise, for the special sauce
• 1/2 tspwhite wine vinegar, for special sauce
• 1/2 tspmustard, yellow mustard, for special sauce
• 1/2 tsponion salt, for special sauce
• 1/2 tspgarlic powder, for special sauce
• 1/4 tsppaprika, for special sauce
• black pepper
• salt, to taste

Method

1. 1

   Stir the mayonnaise, vinegar, mustard, onion salt, garlic powder, paprika and a pinch of pepper together in a small bowl. Cover and refrigerate while you make the burgers.

2. 2

   Divide the beef into 4 equal balls. Flatten each between two squares of parchment paper into a thin round about 6 inches (15 cm) across, a little wider than the bun, since they shrink as they cook. Season both sides with salt and pepper.

3. 3

   Finely chop the onion, shred the lettuce and slice the pickles. Cut each bun into three layers: slice off the top, then cut a thin middle layer from the bottom half. Toast the cut sides in a large dry skillet over medium heat for 1 to 2 minutes, until golden.

4. 4

   Turn the heat to high and add the oil. Cook the patties two at a time for 1 to 2 minutes a side, until browned at the edges and no longer pink in the middle (160°F). Keep the first two warm on a plate under foil while the second two cook.

5. 5

   On each bottom layer, spread about 2 tsp of sauce, then add a little onion, lettuce, a cheese slice, a patty and a few pickles. Add the middle layer and repeat with sauce, onion, lettuce, pickles and the second patty. Spread sauce inside the top layer, close and serve straight away.

Nutrition per serving