Makes 2
Burger
8 ounces of ground beef, 80/20
3 hamburger buns 1
Salt
Pepper
Big Mac Sauce
1/3 cup Mayo
1 1/2 t Dill pickle relish
2 t ketchup
2 t Yellow mustard
2 t Sugar
1 ½ T minced white onions
Pinch of salt
For the bun slice off a thin layer of its top and a thin layer of the crusty part of the bottom. Lightly toast all buns. You should in end up with 2 complete buns and 2 bread pieces. Make four patties about 2 ounces each of the size of a golf ball, and shape in to thin burger shapes.
Around 4 ½ to 5 inch. Freeze for ½ hour on a baking sheet lined with wax paper or parchment. This step is optional but recommended. Oven medium low heat, in a frying pan cook patties for 1 ½ to 2 minutes per side.
For the sauce, mix all sauce ingredients in a small bowl and whisk to combine. Follow directions for construction of your burgers below. Save extra sauce for quick burger making at a later date. The sauce keeps in the refrigerator for up to 2 weeks. Serve hot. Enjoy.
Construction
From bottom up, Bottom bun, Sauce, Onions, Lettuce, cheese, beef, middle bun, sauce, onions, lettuce, pickles, beef, top bun
Peace,
CK