From Newsday.com:

Homemade “Big Mac”

3 ounces (96 percent lean) ground beef (about 1/3 cup)
2 pinches salt
1 sesame seed hamburger bun and 1 bun bottom
1 slice (1/2 ounce) 2 percent milk yellow American cheese
2 tablespoons plus 1 teaspoon sauce (see next recipe), divided
1 teaspoon finely chopped white onion
1/3 cup shredded iceberg lettuce
2 rounds dill pickle

Divide the beef in half. On a sheet of waxed paper, shape each half into a 4-inch patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.

Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place patties in pan. Cook for 1 to 2 minutes on each side, or until no longer pink. Meanwhile, place bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. (If the pan is not large enough to hold the patties and the buns, first cook 1 patty with the bottom bun and then start assembling the sandwich while the rest of the buns cook.) Just before the patties are cooked, place cheese on 1 patty.

Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with remaining 1 tablespoon sauce, onion, lettuce, pickles, the remaining burger and the bun top.

Makes 1 serving.

Nutritional analysis for the revised “Big Mac”: 386 calories, 26 grams protein, 44 grams carbohydrates, 11 grams fat, 3 grams saturated fat, 2 grams fiber.

Original Big Mac: 560 calories, 25 grams protein, 47 grams carbohydrates, 30 grams fat, 10 grams saturated fat, 3 grams fiber

Sauce

1/3 cup low-fat mayonnaise
2 teaspoons dill pickle relish
2 teaspoons ketchup
2 teaspoons sugar
2 teaspoons yellow mustard
1 tablespoon plus 1 teaspoon finely chopped white onion

In a small bowl, combine mayonnaise, dill pickle relish, ketchup, sugar and yellow mustard. Stir to blend well. Cover and refrigerate for up to 1 month.

Stir in the chopped onion just before serving. Makes about 4 servings.

This entry was posted on Monday, May 1st, 2006 at 9:48 pm and is filed under Beef, Restaurant Recipes, Sauces and Seasonings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.