Making some in advance, freezing for future use.)Ģ. Freeze this patty for a couple hours before cooking. Make it approximately 5 1/2 to 6 inches in diameter. Form the ground chuck into a large, thin patty on wax paper. Wrap snug, but don’t squish it like the regular burgers.ģ…Let sit 5-8 minutes, allowing the flavors to “meld”.Ĥ…Microwave, still wrapped, 15 seconds on high.ġ large sesame seed bun (4 3/4-inch diameter)ġ. (It will resemble a tube with the burger in the center.)Ģ…Fold the two remaining ends underneath. Fold the “long” ends of the paper up over the top. Stack the middle bun on top of the bottom bun, and putįor proper “aging”, or “Q-ing”, …wrap the finished Big Mac® in a 12″x18″ sheet of waxed paper as follows:ġ…Center the burger, right side up, on the waxed paper. When the meat patties are done, place them one at a time on both prepared buns. On the extra “heel”, the middle bun, place two pickle slices on top of the Shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. After the bun parts are toasted, put 1 tablespoon of “Mac sauce” on each of the heels.(toasted side.) Then add 1/8 cup (this will be your middle bun.)Ĭook the two-all-beef-patties just like the regular burgers. In the Big Mac’s case you toast the bottom (heel) first. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightlyĭifferent. ) Makes nearly 1 cup…enough for about 8 Big Macs™.Ģ -previously frozen regular beef pattiesĭiscard the crown half of the regular bun, retaining the heel. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of There better be no streaks! Microwave 25 seconds, and stir well again. Mix everything very well in a small container. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)Ģ Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)Ģ teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) Lay the halves side by side on top of the cheese beforeĪdding the meat. If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Add the cooked beef patty then the toasted heel.
Dress your BUN in the following order: On the crown (top bun)ĥ. Follow Quarter-Pounder cooking instuctions for the beef patty.Ĥ. Toast the face of each of the buns on a griddle as described in allģ.
In a small bowl, mix together the mayonnaise and the Dijon mustard. They’re good,īut not nearly as accurate in taste and texture as the fresh recipe.ġ/2 teaspoon Grey Poupon Specialty peppercorn mustardġ sesame seed hamburger bun (potato roll style with split crown)ĬOOKING: 1. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. Just cook them in the same combo ofĬrisco® and lard, skipping the “blanching” process. Note³***** For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes.
“blanching” step required for that great taste. Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that’s because it is. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 Note¹***** If you want more fries, double the recipe-but DON’T double the cooking oil. Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries. ( I suggest about 1 teaspoon of salt, maybe slightly more) Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. This time for 5-7 minutes until golden brown. It will blend in.Īfter the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. Stir in the lard as it melts into the oil. While they’re cooling, add the lard or beef drippings to the hot Crisco®. Let them cool 8 to 10 minutes in the refrigerator. (be careful, it will be ferocious)Īfter 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. The shortening has to pre-heat for a very long time.
While they’re soaking, pack the shortening into the deep fryer. Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. (You can do this with a knife, but it is alot of work) The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long. Using a french fry slicer, cut the peeled In a large mixing bowl, combine sugar, corn syrup, and hot water. 1/4 cup beef lard (or save the fat from previously cooked burgers)
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