Prep 29 mins
Cook 16 mins
Entered for safe-keeping. By Kenji López-Alt, Chief Creative Officer of Serious Eats, who sought to make a higher quality Big Mac, keeping the balance of tastes and small bun size, while omitting the long list of preservatives and thickeners. This is my kind of copycat - make it better, not the same! More at: http://aht.seriouseats.com/archives/2011/05/the-burger-lab-building-a-better-big-mac.html. Kenji uses the Wonderbread or Sunbeam bread for the small diameter and the squishiness. It may not be clear in the ingredients list but you need 1 1/2 buns: 1 top and 2 bottoms. This recipe calls for a meat grinder, a microwave, a refrigerator, a toaster oven or broiler and a stove-top.
- 3 1⁄4 ounces boneless beef short ribs, well-chilled
- 1⁄4 cup onion, finely minced
- 1 teaspoon onion, grated on a Microplane grater
- 1 1⁄2 tablespoons mayonnaise
- 1 1⁄2 teaspoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon sugar
- 1⁄4 teaspoon marmite or 1⁄4 teaspoon vegemite or 1⁄4 teaspoon maggi seasoning
- 1⁄4 teaspoon ground turmeric
- 1 egg white
- 1 whole hamburger bun (Wonderbread or Sunbeam)
- 1 bottom-half hamburger bun (Wonderbread or Sunbeam)
- 2 tablespoons sesame seeds
BEGIN ASSEMBLY AND COOK PATTIES
- 1⁄4 cup iceberg lettuce, shredded
- 4 dill pickle slices
- kosher salt, to taste
- fresh ground black pepper
- 1 slice top-quality American cheese (such as Boar's Head or Land O' Lakes)
- Pass beef through meat grinder fitted with 1/4-inch plate twice. Form into 2 even balls and flatten into 4-inch patties using wet hands against a cutting board.
- Scrape patties up with thin spatula and place on a sheet of parchment paper. Refrigerate until ready to use.
- Place the 1/4 cup minced onion on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on LOW power (setting 1 or 2) until mostly dehydrated, but not browned. Set aside.
- While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, marmite and turmeric. Stir to combine and refrigerate until ready to use.
- Preheat toaster oven or broiler to high.
- Use one finger to spread a very thin layer of egg white over the top of the top bun. Sprinkle with sesame seeds and place under the broiler for 30 seconds until set. Set aside.
- Use a sharp, thin knife to cut off the very bottom of the bottom bun half, creating a single circular piece of bread with cut surfaces on both sides.
- Toast cut side of top bun and bottom bun, and one side of center bun piece under broiler until light golden brown.
- BEGIN ASSEMBLY AND COOK PATTIES.
- Place bottom bun and center bun on cutting board toasted-side up.
- Spread half of sauce on each.
- Divide dehydrated onions evenly between bottom and center buns and top with lettuce. Place 2 pickle slices on each.
- Season burger patties with salt and pepper, to taste.
- Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking.
- Add patties and cook WITHOUT MOVING until first side is crusty and browned, about 1 minute.
- Scrape up patties with a stiff spatula and flip.
- Top 1 patty with 1 slice cheese.
- Continue cooking until cooked through, about 1 minute longer.
- Transfer cheese-topped patty to bottom bun and cheeseless patty to middle bun.
- Place top bun on top of center, then stack center bun on top of bottom.
- Serve immediately.
I made these for lunch a couple of days ago. I will write a full review when I get back on-line. Loved the burger. (Made for PRMR)