Homemade Big Mac
When we decided to re-create this iconic burger at home, we had no idea how amazingly delicious it would turn out. Make this burger and you will be in awe. The hamburger buns and Russian dressing can be made 24 hours in advance. The burgers come together very quickly.
Griddle (or skillet, such as cast-iron)
One or two large spatulas, and preferably a meat press
- 2 hamburger buns Cut into thirds (click link for recipe)
- 2 tbsp unsalted butter
- ½ lb top sirloin cut into 1 to 2-inch pieces
- ½ lb brisket cut into 1 to 2-inch pieces
- 1 tbsp vegetable oil
- Salt and pepper
- 4 slices American cheese
- ¼ cup Russian dressing click link for recipe
- ½ cup Iceberg lettuce shredded
- ¼ cup hamburger pickles
Heat your griddle to medium-high heat (or if using a skillet, heat over medium-high heat)
Butter the cut side of all buns.
Toast the cut sides of all the buns until lightly browned. Set aside.
Run the sirloin and brisket through the meat grinder with the large hole disc. After the meat has been completely ground, run it through again.
Use a spatula to spread the oil around on the griddle. Make the bottom of the spatula is oiled (this will help to keep the meat from sticking to it).
Form four 3 oz. balls of meat in your hand. Carefully flatten one ball on the hot griddle. Use a spatula and meat press to completely flatten the meat. Repeat with the remaining balls of meat. Cook for 3 to 4 minutes, continuing to press down with the spatula and press.
Use the spatula to gently separate the patties from the griddle or skillet. Flip each patty and top with each one with a slice of cheese. Let cook for 1 minute and then remove the patties from the griddle or skillet.
Build the Big Mac by adding a thick layer of Russian dressing on the bottom bun and middle bun. Add a layer of shredded lettuce and then pickles. Top with each prepared bun with a cheese smash burger. Top with the top bun and serve at once.
Be sure to check out the video of us making this amazing hamburger. You will find it near the top of the blog post. And, if you liked the video, be sure to subscribe to our YouTube Channel!
See the blog post for links to all the tools we used to create this burger.
The buns and Russian dressing can be made up to 24 hours in advance. Gently wrap the buns in foil when making in advance. If you place them in a storage container with a tight lid, it will cause the buns to get a little soggy.
Calories: 758kcal | Carbohydrates: 24g | Protein: 61g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 1073mg | Potassium: 918mg | Fiber: 1g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 551mg | Iron: 6mg