- 1 lb ground beef
- 4 tsp mustard
- salt to taste
Big Mac Sauce
- ½ cup mayonnaise
- 4 tbsp french dressing
- 3 tsp relish
- 1 tsp apple cider vinegar
- 1 tbsp onion minced
- 1 tsp white sugar
- ⅛ tsp salt
- 4 brioche buns
- 1 beefsteak tomato
- ½ head iceberg lettuce
- ¼ white onion sliced
- 4 slices American cheese
- 12 slices dill pickles
Ingredient Prep and Mise en Place
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 tsp 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.
Calories: 890kcal | Carbohydrates: 60g | Protein: 38g | Fat: 64g | Saturated Fat: 26g | Cholesterol: 251mg | Sodium: 5197mg | Potassium: 1068mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2994IU | Vitamin C: 18mg | Calcium: 507mg | Iron: 6mg