Notes: As it turns out, the reason McDonald’s hamburgers (with some exceptions) aren’t very good isn’t because their team of food scientists haven’t worked out some delicious flavor combinations; they have. All you have to do is use fresh ingredients. Today’s sandwich uses 1/3 pound of ground sirloin, divided in half, pressed thin, and grilled, a homemade “special sauce” that combines almost equal parts mayonnaise, ketchup, and sweet relish, shredded iceberg lettuce, sliced processed American cheese, sliced dill pickles, and minced white onions, piled high on a sesame seed bun (with an extra bottom serving as the interstitial bun) grilled in butter. The result is as delicious as it is tall; a burger you have to put your whole face into.
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I’ve done this before, though for my “special sauce” I used a traditional 1000 islands dressing recipe, complete with cornichons and hard boiled eggs. My result was also 3 feet tall, like yours. That same night, my roommate and I bought every single type of chili that Hannaford’s carries to see which one made the best popper – the result? Cherry Peppers.
I think there were some things I could have done to make this hamburger more delicious, but less true to the original. For this one, I was trying to do a true copycat. What if we took classic fast-food burgers and made them the best possible versions of themselves, rather than straight copies? Could be a fun series.
it’s beautiful.
Malcolm, that is truly a work of gastronomical art. I stand in awe.
Thank you, sir.
For years I struggled to duplicate the “special sauce.” Being a Heinz ketchup and Hellman’s mayo die hard turned out to be my achilles heel. Recently I needed to make “special sauce” using generic ketchup and mayo…
And like a scientist accidentally stumbling on a cure for cancer, I found the “secret;” use the cheapest ketchup and mayo you can find and mince your own sliced pickles (not relish). The flavors of the “big boys” are too pronounced for the subtle burger sauce. It’s incredible Malcom, try it.
Russell
Russell, I hear your words, and will heed your advice, on my next attempt. Thanks for stopping by and checking out the site!
Love making our own Big Mac’s can’t remember the last time we actually have had a real one.
Classic commercial.
I love this. My little brother works at McDonald’s, which is sort of a sad state of affairs. But, he has some great stories. My favorite is when he knocked over an entire bucket of “rehydrating onions” and then had to spend 30 minutes mopping up tiny onion bits. He also has to store his work shoes outside so the pug doesn’t lick / hump them to pieces.
I love that…both that onions are rehydrated in massive buckets, and that the pug is equal parts licking and humping.
Nice big mac. Is that really what the secret sauce is? Ketchup, Mayo and relish?
Some of the knockoff recipes I’ve seen online have a few more ingredients, and use French dressing instead of ketchup…but this has always been my quick ‘n’ dirty version. It works pretty well. For a TRUE copycat recipe for special sauce, check this out:
http://recipes.calputer.com/mcdonalds-big-mac-special-sauce-recipe.html
Thanks for reading!
Wow, like the other commenters – I stand in awe, you’re my hero! I’m totally trying this over thanksgiving, who needs dry turkey when a Big Mac is waiting?
Hahahaha! Good thinking, Astrid!
Well, looks like I’m late on the ‘I’ll take two of them, please’ bandwagon, but I don’t care. That is inspired genius.
Thanks Rich. When I took a bite, the top bun was seriously above eye level.
Haha that is one hella gigantic burger!
This is officially my new favorite comment on this website. Thanks, Cindy!