Big Mac
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Incorporate softened butter into the enriched bun dough gradually during kneading to ensure a smooth dough texture that yields a rich, buttery finish.
The special sauce combines mayonnaise, ketchup, yellow mustard, finely diced bread and butter pickles with a splash of pickle juice, onion powder, brunoise sweet onion, and grated garlic.
Rinse the razor-thin sliced sweet onions under cold water after cutting to remove harsh bite and bitterness while enhancing their fresh crunch.
Use fatty ground beef (around 80 percent lean or higher) and press the patties firmly onto a screaming hot skillet to achieve a deeply browned, caramelised crust.
Assemble the burger using a classic three-tier sesame seed bun setup, dividing the patties, melted cheese, shredded lettuce, pickles, onions, and special sauce across both layers.
Make Tangzhong
Whisk all-purpose flour, whole milk, and water together in a saucepan over medium heat until thickened into a smooth roux, then set aside.
Make Bun Dough
Warm milk and water, mix in sugar and instant yeast until frothy, then combine with bread flour, salt, the prepared tangzhong, whole egg, and egg yolk in a stand mixer before gradually kneading in softened butter until smooth.
Proof and Shape
Let the dough rise in a greased bowl for one hour until doubled, degas gently, divide into even pieces, roll into smooth balls, and place on a parchment-lined baking sheet to proof for 30 minutes.
Bake Buns
Brush the proofed buns with an egg wash, sprinkle generously with sesame seeds, and bake at 190°C for 17 minutes until golden brown, then brush immediately with melted butter.
Make Special Sauce
Whisk together mayonnaise, ketchup, yellow mustard, diced bread and butter pickle, pickle juice, onion powder, brunoise sweet onion, grated garlic, salt, and pepper until thoroughly combined.
Prepare Toppings
Shred the iceberg lettuce finely, toss with a little chopped parsley and lemon zest if desired, and slice sweet onions paper-thin before rinsing under cold water.
Cook Patties
Divide fatty ground beef into even balls, place onto a screaming-hot oiled skillet, press flat with a spatula, season with salt and pepper, and sear for 1 to 2 minutes per side until deeply crusty.
Assemble and Serve
Toast buttered bun halves (including the custom middle tier) in a pan, melt cheese slices on the bottom and middle buns under a broiler, layer with sauce, lettuce, onions, pickles, and smashed patties, crown with the top bun, and serve immediately.
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Ingredients
| All-purpose Flour | 18 g |
| Whole Milk | 60 ml |
| Water | 30 ml |
| Whole Milk | 120 ml |
| Water | 150 ml |
| Sugar | 21 g |
| Instant Yeast | 8 g |
| Bread Flour | 525 g |
| Salt | 7 g |
| Egg | 1 |
| Egg Yolk | 1 |
| Butter | 42 g |
| Egg | 1 |
| Water | 1 splash |
| Sesame Seeds | 1 tbsp |
| Butter | 15 g |
| Mayonnaise | 120 g |
| Ketchup | 42 g |
| Yellow Mustard | 42 g |
| Bread and Butter Pickles | 1 |
| Pickle Juice | 1 splash |
| Onion Powder | ⅛ tsp |
| Sweet Onion | 42 g |
| Garlic | 1 clove |
| Salt | To taste |
| Black Pepper | To taste |
| Iceberg Lettuce | ½ head |
| Sweet Onion | 1 |
| Ground Beef | 900 g |
| Oil | 1 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Cheddar Cheese | 2 slices |
| American Cheese | 2 slices |
