Forget the golden arches, Jack's mac is bigger and better
400 grams beef mince
2 tablespoons extra virgin olive oil
3 sesame seed burger buns
1 white onion, finely chopped
1 iceberg lettuce, finely shredded
2 slices burger cheese
2 large pickles, thinly sliced
Big Mac sauce:
300 grams mayonnaise
2 teaspoons white vinegar
Pinch of white pepper
2 teaspoons American burger mustard
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoons sweet smoked paprika
Mix all of the big mac sauce ingredients with a whisk and set aside.
Take the minced beef, mould into a ball and press out into burgers.
Slice the burger buns to leave a top, a bottom and a middle piece and toast until golden brown.
Fry the burgers until just cooked.
Assemble the Big Mac by placing the sauce on the bottom bun, topped with diced onion, lettuce, 1 patty, a slice of cheese and diced gherkin. Place the middle bun on top of the patty, repeat the process and top with the bun.
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