At the start of the New Year, when everyone is starting their New Year’s Resolution to become healthy… I throw a monkey wrench in the works…
About two weeks ago, I wanted a Big Mac.
Yes. It’s true.
I wanted a Big Mac.
I’d say about every five years or so, this craving pokes its nagging head in the door, and doesn’t let up until I give in. Usually, a trip to the fast food joint, and a few bites of the burger ends my craving, and I’m good for a few years. It’s been a long time since I last visited a fast food restaurant; I have to say, while I wasn’t completely shocked, I was disappointed in the quality of the food. I swear that the burgers were two inches in diameter, and I know this because the roll stuck out about an inch all around the burger. They forgot the cheese and onions. And there was a sprinkling of lettuce, and a couple of pickles. They did, however, remember the special sauce. Boy, did they remember the sauce. It was laden.
Okay, okay, in that particular restaurant’s defense…they are a fast food chain. I think I paid $1.99 for it. And it was probably a 16 year old kid who prepared the burger on an assembly line, and who really didn’t want to be there in the first place.
Needless to say, the burger ended up in the trash.
And, needless to say, my craving was not quelled that day.
So today, while I was sitting at work, that darn craving crept up behind me and shouted in my ear for the whole afternoon. I knew exactly what I’d be making for dinner tonight.
And make them, I did.
I totally changed them up.
And I’m good for another five years. Maybe.
I’m making my own again next time.
In case you’re wondering… No, I don’t eat like this all the time. No, I didn’t eat the whole thing. It was huge!! I made it through MAYBE a third of the burger, and will have the leftovers for my lunch tomorrow!
Here’s what you’ll need:
There really isn’t a recipe for making a burger. You really don’t need a fancy burger. A couple of beef patties formed out of 95/5 sirloin, seasoned with a little salt and pepper are perfect. They don’t need to be really thick, because you’ll be putting two of them on the bun. The beauty is, is that you’ll only need to cook them for about three to four minutes on each side, and they’re done! Melt your favorite cheese on top of the burger right before you’re ready to take it out of the pan, or off the grill. Since it’s a -12F wind chill outside, I thought it would be a great idea to cook the burgers inside! Not a bit of grease came out of the burgers as they cooked.
Rolls (Fresh from the bakery). I used Asiago rolls from my beloved Wegmans.
A few slices of bacon fried until they’re crispy.
Pepper jack cheese slices. Or sharp cheddar slices. (Whichever tickles your fancy)
Thick pickle slices. I found these Farmer’s Garden Dill Chips by Vlasic.
1 small onion, sliced thin. Dredged in ½ cup of flour that has been mixed with 1 tsp black pepper, 1/2 tsp salt, ½ tsp garlic powder, and ¼ tsp cayenne. Fry in about an inch of vegetable oil in a heavy frying pan until they’re golden brown. Drain on a paper towel.
3 tbsp mayonnaise
2 tbsp sweet pickle relish
1 tbsp minced pickled jalapeno
1 tbsp minced fresh onion
2 tbsp ketchup
Mix the mayonnaise, relish, onion, jalapenos and ketchup in a small bowl. Set aside.
Assemble the Burger:
You can assemble the burger anyway you’d like…here is what I did:
Slice two rolls in half. I used the bottom of the second roll for the middle roll. Place one burger with cheese on one of the bottom rolls. Add lettuce, and a spoonful of special sauce, and cover with the bottom of the second roll (which is now the middle roll). Place the second burger on top of the middle roll. Add some bacon. Add three pickles on top of the bacon. Add some shredded lettuce on top of the pickles. Add a dollop of special sauce on top of the lettuce. Generously top with fried onions. Top with the remaining roll top. Enjoy!