The Big Mac is a double-deck variant of Cheeseburgers & was introduced to the American market 1968th.
In today’s post I will show you how to make a delicious Big Mac at home. Have fun!
Homemade: Homemade Hollandaise Sauce
Difficulty: Medium
Preparation Time: 3 hours & 30 minutes
Our Recipe rating:
Ingredients for 4 servings:
…for the buns:
- 300 grams of flour
- 125 milliliters of lukewarm water
- 25 milliliters of milk
- 25 room tempered butter
- 1 teaspoon of salt
- 1 teaspoon of sugar
- ¼ cube of yeast
- 1 egg
- Sesame seeds to sprinkle the buns
- Flour for the countertop
…for the Sweet Relish:
- ½ cucumber
- ½ green bell pepper
- ½ onion
- 1 small piece of celery (about 30 grams)
- 1 – 2 teaspoons of salt
- 125 grmas of sugar
- 90 milliliters of apple vinegar
- 1 teaspoon of grainy mustard
…for the Big Mac Sauce:
- 4 heaping tablespoons of mayonnaise
- 2 tablespoons of orange French Salad Dressing
- 2 heaping tablespoons of Sweet Relish (either bought or make your own with the above list of ingredients your own)
- 1 taspoon of ketchup
- 1 teaspoon of onion powder
- 1 teaspoon of sugar
- A pinch of salt
- A dash of white vine vinegar
…for the Burger Patties:
- 1 kilogram of ground beef
- Pepper
…other ingredients:
- ½ head of iceberg salad
- ½ onion
- 12 slices of Danish/Norwegian cucumber salad
- 4 – 8 slices of Chester Cheese
Required kitchen gadgets, helper & preparations:
- Deep plate
- High vessel to stir the yeast-water-mixture
- Whisk
- Mixing bowl
- Cup
- Mixer/Food processor
- Kitchen towel
- 4 sheets of aluminum foil (about 40cm)
- Stapler
- Baking sheet + parchment paper
- Sieve
- Small pot
- Blender
- Kitchen balance
- Burgerpress
- Brush
Instructions for the homemade Big Macs:
For the Sweet Relish halve the cucumber lengthwise and remove seeds with a spoon.
Then cut cucumber, green bell pepper, onion and celery in very small cubes, give on a deep plate & sprinkle with 1 – 2 teaspoons of salt.
Stir in salt and set aside the vegetables for about 1 hour.
For the burger buns crumble ¼ cube of yeast into a high vessel…
…also add 125 milliliters of lukewarm water…
…25 milliliters of lukewarm milk…
…& 1 teaspoon of sugar…
…then stir using a small whisk or fork until sugar and yeast have completely dissolved.
Give 300 grams of flour into a mixing bowl…
…pour in the yeast-water-mixture…
…also add 25 grams of butter at room temperature…
…whisk up 1 egg in a cup…
…give half of the whisked up egg into the mixing bowl…
…finally add 1 teaspoon of salt…
…and knead all ingredients with a food processor or a mixer with dough hook to a smooth and sticky dough.
Give the sticky dough onto a floured working top…
…and knead pulling from the outside inwards & then form into a ball.
Give the dough ball back to the mixing bowl…
…and let rest covered with a kitchen towel for about 1 hour in a warm place.
In succession fold 4 sheets of aluminum foil from the longitudinal side into about 5 centimeters thick strips…
…then fold into small circles with a diameter of about 10.5 centimeters…
…and fix it with a staple gun. Set aside the aluminum foil circles.
The dough should doubled in volume after 1 hour of resting time…
…on a floured work surface knead the dough again pulling from the outside inwards …
…and cut into 4 equal sized pieces using a knife.
Form each piece of dough into small balls…
…and place them on a lined baking tray.
…place the previous formed aluminum foil circles around the dough balls…
…and let rest for another 60 minutes covered with a kitchen towel in a warm place.
Give the vegetables for the sweet relish through a sieve and allow to drain…
…and press with a spoon in order to get the last of the liquid out of the vegetables.
Heat up a small saucepan adding 90 milliliters of apple vinegar, 125 grams of sugar & 1 teaspoon of grained mustard. Give the ingredients a quick stir and bring to a boil…
add the vegetables once the mixture starts to boil…
…and simmer over low to medium heat for about 10 minutes.
Give the done relish into a high vessel…
…and briefly mix with a hand blender until the liquid is completely bound. Then set aside the relish and allow to cool.
Generously season the ground beef with pepper…
…and mix using your hands…
…and then weigh out portions of 125 grams.
Again briefly knead the meat portions successively with your hands…
…and then form patties using a burger press or your hands…
…until the patties have a diameter of about 10.5 centimeters.
Next cut iceberg lettuce with a knife into thin strips…
…and finely chop the onion.
Stir together all sauce ingredients (incl. cooled relish) and set aside.
Brush the risen Burger Buns with the remaining beaten egg…
…sprinkle them with some sesame seeds…
…and then bake for about 15 minutes in a preheated oven at 200°C (top/bottom heat) until golden brown. Then get the buns out of the oven and allow to cool.
Remove the aluminum foil by driving along the ring with a knife.
Carefully cut off the lower third of the burger bun with a long knife…
…then cut the remaining top half again with a knife in two equal parts.
Roast the 3 bun parts until golden brown in a lightly oiled pan. Roast the centerpiece bun from both sides.
Also fry the burger patties in a lightly oiled pan from both sides.
Completely coat the bottom and centerpiece bun with 1 heaping tablespoon of sauce…
…cover with some iceberg lettuce…
…now give the burger patties on the salad…
…cover the beef with chester cheese…
…and lift the centerpiece bun carefully onto the bottom bun…
…finally garnish with 3 slices of Danish cucumber salad…
…and some chopped onions…
…top the homemade Big Mac with the remaining top bun. Enjoy your meal!
I wish you lots of fun cooking 😉
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):