“Little Dev” Aka: Mcdonald’S: Big Mac - lean ground beef

Method

• Divide the beef in half. On a sheet of waxed paper, shape each half into a 4" patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.
• To make the Big Mac Sauce, in a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Makes about 2/3 cup, enough for 4 servings of sauce. Cover and refrigerate for up to 1 month.
• Stir the onion into the sauce just before serving.
• Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. (If the pan is not large enough to hold the patties and the 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 the cheese on 1 patty.
• Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with the remaining 1 tablespoon sauce, the onion, lettuce, pickles, the remaining burger, and the bun top.
• Each serving of sauce has: 49 calories, trace protein, 6 g carbohydrates, 3 g fat, trace sat. fat, trace fiber Each Big Mac Serving with sauce has: 386 calories, 26 g protein, 44 g carbohydrates, 11 g fat, 3 g sat. fat, 2 g fiber Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com Photo Credit: Lisa Cohen