Found another recipe printed up that I want to save but don’t want the paper laying around.
Taken from Devin Alexander from the Discovery Healthy Channel:
3oz lean ground beef (1/3c)
2 pinches of salt
1 sesame seed hamburger bun
1 bottom bun
1 slice yellow American cheese
Big Mac sauce (see below)
1 tsp finely chopped white onion
shredded iceberg lettuce
2 rounds dill pickle
———————-
Divide the beef in half. On a sheet of waxed paper, shape each half into a 4″ patty. Season both sides with salt. Transfer the waxed paper to a plate. Place uncovered, in the freezer for 5 minutes.
Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1-2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut sides down, in the pan. Cook for about 1 minute, or until toasted. Just before the patties are cooked, place the cheese on 1 patty.
Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with 1 tablespoon sauce, the onion, lettuce, pickles and the remaining burger and the top bun.
————————–
McDonald’s Big Mac Sauce
Ingredients:
1/3c low-fat mayonnaise
2 tsps dill pickle relish
2 tsps ketchup
2 tsps sugar
2 tsps yellow mustard
1 tbsp + 1 tsp finely chopped white onion
In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month.
Stir in the onion just before serving.
Makes about 2/3 cup, enough for 4 servings
