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Makes 1 serving
Many will say the “special sauce” on a Big Mac is simply Thousand Island dressing. Not true. Alexander re-created the exact taste of the sauce through trial and error—and surprising secret ingredients include mustard and a little sugar. You can also save calories by omitting the second bun bottom and simply making 1 patty instead of 2 with the 3 ounces of beef. This way, you’ll need only 1-½Tbs. of sauce, and you’ll have a more nutritionally balanced burger.
3 ounces 96% lean, organic grass-fed ground beef (about 1⁄3 cup)
2 pinches salt
1 sesame seed hamburger bun + 1 bun bottom
1 slice (½ ounce) organic 2% milk American cheese (such as Organic Valley American Singles)
1 Tbs. + 1 Tbs. + 1 Tbs. “McDonald’s Big Mac” Sauce (see below)
1 tsp. finely chopped white onion
1⁄3 cup shredded iceberg lettuce
2 rounds dill pickle
1. 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 freezer for 5 minutes.
2. Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place patties in pan.
3. Cook for 1–2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in pan. Cook for about 1 minute, or until toasted. (If pan is not large enough to hold the patties and buns, first cook 1 patty with the bottom bun and then start assembling the sandwich while the others cook.) Just before the patties are cooked, place cheese on 1 patty.
4. Place 1 bun bottom on a plate. Spread on 1 Tbs. sauce. Place cheeseburger, cheese-side down, on bun. Spread 1 Tbs. sauce on second bun bottom and place, sauce-side down, on cheeseburger. Top with the remaining 1 Tbs. sauce, onion, lettuce, pickles, remaining burger, and bun top.
PER SERVING: 386 CAL; 26 G PROT; 11 G FAT (3 G SAT FAT); 44 G CARB; 2 G FIBER
Original McDonald’s Big Mac: 560 CAL; 25 G PROT; 30 G FAT (10 G SAT FAT); 47 G CARB; 3 G FIBER (You save 174 calories, 19 g fat, and 7 g sat fat.)
Makes about 2⁄3 cup, enough for 4 servings
1⁄3 cup low-fat mayonnaise
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbs. + 1 tsp. finely chopped white onion
In a small bowl, combine mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month. Stir in the onion just before serving.
PER SERVING: 49 CAL; 0 G PROT; 3 G FAT (0 G SAT FAT); 6 G CARB; TRACE FIBER
Reprinted with permission from Fast Food Fix by Devin Alexander.