Kenjis Better Big Mac Recipes

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.

Steps:

• With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice.
• That will be the middle bun of your sandwich.
• Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown.
• Set aside, but keep the pan hot.
• Divide the ground beef in half and press into two thin patties slightly larger than the bun.
• Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side.
• Salt lightly.
• build the burger in the following stacking order from the bottom up: bottom bun, half of dressing, half of onion, half of lettuce, American cheese, beef patty, middle bun, remainder of dressing, remainder of onion, remainder of lettuce, pickle slices, beef patty, top bun.

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.