Ingredients
For the patty: Makes approx 12 patties which equals to 6 double decker burgers.
- 1.2 kgs 100% lean beef mince
- Salt & pepper (to be added when cooking)
To assemble:
- Seeded burger buns
- 1 finely chopped onion (reserve other half for sauce)
- Shredded Iceberg Lettuce
- Burger Cheese
- Sliced pickles
Big Mac Sauce
Make this in advance, taste better & texture will improve!
- 1 cup good quality whole egg mayonnaise
- 2 tablespoons tomato sauce
- 1 tablespoon mustard
- 1 tablespoon pickle juice
- 1/2 small finely chopped onion (optional)
- 3 dill pickles
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt & Pepper
Method
- In a mini blender or by hand chop your onion & gherkins finely, combine with the rest of the sauce ingredients. Set aside in the fridge.
- For the patties divide into 12 balls weighing approx 95g each, ideally you want your pattie’s between 95g-100g - it’s ok if they’re off by a few grams. Flatten using 2 lined plates making sure they’re a little bigger than your buns as they’ll shrink slightly.
- To cook beef, on med/high heat add oil & a knob of butter in a pan, make sure to season both sides of the patty generously with salt & cracked pepper.
- Press down when you first place the patties in the pan to help them not shrink too much. Once you flip add your cheese & cover until cheese melts.
To assemble:
- Toast your buns on the cut side. Dollop/spread Mac sauce, too with onions then lettuce. Follow by a meat/cheese patty. Repeat finishing with sauce & top bun.
