How to Make Fast Food Burgers at Home

Combine all ingredients for Big Mac sauce. Let sit in the frige for a few hours, up to overnight. While chilling, stir once every few hours.

Remove lettuce and wash in ice cold water. Dry and set aside.
Cut the tomato into ½ inch slices.
Cut onion into thin slices. Place in an ice bath for 5-10 minutes to remove bite. Drain and set aside.
In a dry cast iron pan, toast the buns cut side down. Set aside and keep under a plate to keep warm while cooking the burger buns.

If grinding own meat, take ¾lb of beef chuck and ¼lb of bacon and grind together. Mix until combined and set aside. Form into patties about 1 inch wider than the diameter of burger buns and line with parchment paper. Place in the fridge for 30 minutes.
When ready to cook, heat a cast iron skillet over high heat with either oil or bacon fat. Season the patties with salt and cook for 4 minutes on the first side. Before flipping, add 1 teaspoon of mustard on the raw side, and then flip. Place a slice of cheese on the burger to melt while the second side cooks - for an additional 2-3 minutes or until an instant read thermemoter reads 160 degrees.

Take the bottom of the burger bun and line with a spoonful of Big Mac Sauce. Next, place the lettuce, tomato, onions followed by the burger and cheese. Top with pickles. Top the upper bun with a bit more sauce and serve with sides of choice.

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