Kenjis Better Big Mac Recipes

BIG MAC® CLONE

Steps:

• Shape ground beef into 4 flat patties that will fit the hamburger buns. Place them on a tray lined with waxed paper; transfer to the freezer.
• Mix mayonnaise, mustard, pickle relish, white wine vinegar, onion powder, garlic powder, and paprika in a bowl to make sauce. Refrigerate for 10 minutes.
• Preheat a large skillet over medium heat. Toast buns in batches until lightly golden, 1 to 2 minutes.
• Layer some of the sauce, 1 tablespoon minced onion, 2 tablespoons lettuce, and pickles on 2 bottom buns. Layer some of the sauce and remaining 1 tablespoon minced onion, 2 tablespoons lettuce, and American cheese on the other bottom buns.
• Season patties with salt and pepper. Cook in the hot skillet 2 at a time until browned, 3 to 4 minutes per side. Place 1 patty over each bottom bun; stack and cover with top buns.

KENJI'S BETTER BIG MAC

Steps:

• PATTIES.
• 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.
• SAUCE.
• While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, marmite and turmeric. Stir to combine and refrigerate until ready to use.
• BUNS.
• 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.

BIG MAC SALAD (LOW CARB, KETO)

Steps:

• Cook beef: Add the beef to a large pan and brown over medium-high heat for 3-4 minutes, smashing the beef to crumble. Add the onion, salt & pepper and cook for another 4-5 minutes or until the onion is softened and the beef is browned, cooked through and slightly crispy.
• Make a big mac sauce: whisk all the ingredients in a medium bowl.
• Assemble: Divide the lettuce into 4 bowls, top each bowl with ¼ the browned beef, onion, cheese, tomato and pickled. Drizzle with big mac sauce and serve immediately.

BIG MAC SAUCE (COPYCAT)

Steps:

• Place all of the ingredients in bowl and stir to combine. Cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks. Makes approximately 3/4 cup of sauce.