The secret to making a (healthier) Big Mac replica is all in the sauce. Gotta get that special sauce just right. Local Lemon does a somewhat gourmet spin on the classic fast food burger, ultimately aiming for true authenticity.
"To mimic the sauce, I made an olive oil aioli and combined it with homemade French dressing and organic shallots from La Tercera Farms. My thinly sliced pickles were from Happy Girl Farms, and the ground chuck was Niman Ranch. The cheese was a difficult match, but mild cheddar proved to be a shoo-in for American, and Clover's organic was a perfect match."
Homemade Big Macs:
2 pounds Niman Ranch ground chuck or other high-quality beef. (Or, go all the way and grind your own meat. Try using Brisket.)
1 head romaine lettuce, shredded
3 fresh pickles, sliced thin
8 hamburger buns
5 ounces organic mild cheddar, sliced thin
Special Sauce:
1 large shallot, minced
1 1/4 cups extra virgin olive oil, divided into 3/4 cup and 1/2 cup portions
2 tablespoons Champagne vinegar, separated
1/2 cup organic ketchup (Happy Girl, if you can find it)
1/2 cup organic cane sugar
1 egg yolk
2 tablespoons sweet relish
2 teaspoons lemon juice
Seat salt
1 tablespoon Paprika
Click through to learn how to make them.
1 Comment
That looks about 10,000 times better than a big mac...
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