Big Mac
Two patties, special sauce, and yes the middle bun matters. I tested it. I made this burger with and without the middle bun and the difference is real — it changes the ratio of bread to meat to sauce
Ingredients
For the sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- pinch of salt
For the burgers
- 1 pound ground beef (80/20)
- kosher salt
- black pepper
- 8 slices American cheese
- 3-bun sesame seed hamburger buns (or use regular buns sliced into thirds)
- shredded iceberg lettuce
- diced white onion
- dill pickle slices
Method
Step 1: Make the sauce
- Mix all sauce ingredients in a small bowl. Cover and refrigerate for at least 30 minutes. This step is easy to forget and important not to skip.
Step 2: Prep the bun
- If you can find sesame seed buns with a middle slice, use those. If not, take a regular sesame bun, slice off the top dome, then slice the remaining bottom piece in half horizontally. You'll have three pieces: a top, a middle, and a bottom. Toast all three cut-sides in a buttered skillet until golden.
Step 3: Smash the patties
- Divide the beef into 8 equal balls (about 2 ounces each). Using the smash burger technique, cook thin patties on a ripping hot cast iron skillet — 2 minutes per side. Season with salt and pepper. Add a slice of American cheese to each patty after flipping.
Step 4: Assemble
- Bottom bun: spread sauce, add shredded lettuce, diced onion, pickle slices, and one cheese-covered patty. Middle bun: spread sauce on both sides, add shredded lettuce, diced onion, and another cheese-covered patty. Top bun: place on top. Press gently. Eat immediately.