Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of
the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs.
Cooking your BIG MAC
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac is basically the same as the regular burgers, only the bun toasting method is slightly
different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup
shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the
lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put
the crown on top.
For proper "aging", or "Q-ing", ...wrap the finished Big Mac in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld".
4...Microwave, still wrapped, 15 seconds on high.
....Enjoy an AWESOME Big Mac Sandwich!
Arch Deluxe
THE SECRET SAUCE:
1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard
Ingredients:
1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion
McDonald's hamburger seasoning
COOKING:
1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce. 2. Toast the face of each of the buns on a griddle as described in all
other recipes.
3. Follow Quarter-Pounder cooking instuctions for the beef patty.
4. Dress your BUN in the following order: On the crown (top bun)
special sauce
ketchup
onions
lettuce
tomato
cheese
5. Add the cooked beef patty then the toasted heel.
Makes 1 Arch Deluxe
If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before
adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)
Big X-Tra
INGREDIENTS:
1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry's seasoned salt
McDonald's hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ
Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones
COOKING your BIG X-TRA:
1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)
4. Dress the crown (top bun) in the following order:
ketchup
mayonnaise
onion
pickle
lettuce
tomato
*cheese (optional)
5. Add the cooked patty then the toasted heel (bottom bun)
6. Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.
Makes 1 Big X-tra.
"OLD-SCHOOL" CHEESEBURGER
Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don't use Kraft
singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY! Please Note****Most slices of
American cheese are too big for cheeseburgers. So take about 1/4" off two edges to make a smaller square.
Bacon Double-Cheeseburger
Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer Ready~Made bacon
Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.
Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.
Enjoy a classic bacon double cheeseburger!
McD.L.T.
INGREDIENTS:
1 -TOPPS 1/4 lb frozen beef patty, or alternative*
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
Hamburger Seasoning
Ketchup, mustard, mayonnaise
Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It should toast quickly and will have an even light-brown color when done. After
DRESS YOUR BUN: On the crown half, apply mustard, ketchup, and onions as described in the Quarter-Pounder recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon
When the toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a Quarter-Pounder (see cooking instructions for the Quarter Pounder.) of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done 10-15 minutes before the beef is cooked.) Place in the refrigerator. beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the two together, and WACK! A no longer available McD.L.T!
Big X-Tra
INGREDIENTS:
1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry's seasoned salt
McDonald's hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ
Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones
COOKING your BIG X-TRA:
1. Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
2. Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
3. Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)
4. Dress the crown (top bun) in the following order:
ketchup
mayonnaise
onion
pickle
lettuce
tomato
*cheese (optional)
5. Add the cooked patty then the toasted heel (bottom bun)
6. Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.
Makes 1 Big X-tra.
"OLD-SCHOOL" CHEESEBURGER
Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don't use Kraft
singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY! Please Note****Most slices of
American cheese are too big for cheeseburgers. So take about 1/4" off two edges to make a smaller square.
Bacon Double-Cheeseburger
Ingredients:
2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer Ready~Made bacon
Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.
Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions)
Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.
Enjoy a classic bacon double cheeseburger!
McD.L.T.
INGREDIENTS:
1 -TOPPS 1/4 lb frozen beef patty, or alternative*
1 -sesame seed bun
1 -slice real American cheese
1/4 -cup chopped iceberg lettuce
1 -fresh tomato slice (2 if small)
1 -tablespoon fresh chopped white onion
3 -dill pickle slices
Hamburger Seasoning
Ketchup, mustard, mayonnaise
Pre-heat an electric griddle to 400 degrees, and toast both halves of the bun face down on the griddle. It should toast quickly and will have an even light-brown color when done. After
DRESS YOUR BUN: On the crown half, apply mustard, ketchup, and onions as described in the Quarter-Pounder recipe. Then add 3 pickle slices, the lettuce, followed by 1 tablespoon
When the toasting, set the toasted bun aside. On the same grill surface, cook the beef patty the same way as a Quarter-Pounder (see cooking instructions for the Quarter Pounder.) of mayonnaise. Top that with the tomato, then the slice of cheese. (This can be done, and should be done 10-15 minutes before the beef is cooked.) Place in the refrigerator. beef is done, put it on the heel side of the bun. Then get the dressed crown side out of the fridge, slap the two together, and WACK! A no longer available McD.L.T!
Regular Hamburger salt and pepper.) Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
Do this on waxed paper.
Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em)
Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
The Onions:
Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over the top of the onions. (better to have too
Cover again and refrigerate until 'burger time".
The Pickles:
Pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ
Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-tel
"dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're not "kosher" dills. Wal-Mart
carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small, so slice at an angle....you'll get bigger dill
chips.) USE THESE PICKLES ON ALL HAMBURGERS!
The Buns:
Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8.
(You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be connected slightly on one edge.)
When it's "burger time", you'll be toasting the buns. Those instructions are coming up.
WalMart sells a great product for regular buns---Great Value brand "jumbo" hamburger buns. They're almost exactly like buns and a little bigger than the other hamburger buns available at your supermarket.
ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed paper. You'll need them to wrap the burgers.
Cooking your
Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles . One to grill the meat, the other to toast the
(this recipe has you cooking four at a time)
***note***before starting, make sure to have all of your condiments READY! (because this all happens very fast)
#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put a dutch oven (pot) bottom side down directly
#2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure with the back of a metal spatula, and
#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the "bun toasting" process
#4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared. Add another dash of Seasoning and about a
#5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil evenly spaced in a circle about a half inch
Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice. Place the pickle in the middle.
#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess fat to
#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It should
#8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em in there about 8-10 minutes.**** Hey!
That's enough time to cook another batch. (if you do cook another batch while these are "aging properly", scrape the black stuff and burnt onions to
****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem dry, next time wrap them tightly and let them
#9 -ENJOY!! This is how they used to be. This is how they were MEANT to be.
(You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.
McRib Sandwich
Ingredients:
1 JTM Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 Tablespoons Barbecue sauce (see recipe under McNuggets)
1 Tablespoon chopped white onion
3 sour dill pickle slices
Note** J-T-M is the only brand of these pressed and formed pork patties that I've seen. They are shaped like a rack of ribs, just like at McDonald's. I get
Cooking Your McRib
1. Preheat your griddle to 400. Cook the pork patty just like a quarter pound beef patty. (consult the package directions for cooking times and other cooking
2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site.
3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle slices, spread out evenly.
4. Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom)
5. Wrap this masterpiece in a 12x16 sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped.
6. Enjoy a wonderful McRib Sandwich!
Important Notes:
This is how we did it "back then". However, back then we also just used Bullseye® brand barbecue sauce. (original flavor) You might consider this option.
Also---this having never been an "official" McDonald's® sandwich, different franchise operators may have prepared it a little differently. Like putting the onions on the crown side, or not putting pickles on it. Maybe they put sauce on both sides....etc...etc...Just customize it to the way YOU remember it.
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