Jordon loves Big Macs but since he started chemotherapy, he can’t keep down a lot of breads. So this easy to make salad means he can enjoy a Big Mac again and I can premake it and have some ready when he is.
- 1 pound ground beef
- 2 teaspoons Montreal steak seasoning
- 6 cups torn iceberg lettuce
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup salad croutons
- 1 medium tomato, chopped
- 1 small onion, halved and thinly sliced
- 1/2 cup dill pickle slices
- Thousand Island salad dressing
- In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
- In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.
Chatelaine has the recipe. Here is an even better one. It’s a DIY Big Mac.
- ½ cup mayonnaise
- 1 tsp. yellow mustard
- 1 Tbsp. relish
- 1 tsp. white vinegar
- ⅛ tsp. salt
- ½ tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 6 brioche buns
- 2 lbs. ground beef (preferably organic, from a local butcher)
- Salt and pepper
- 2 Tbsp. butter, separated
- ½ cup finely diced onion
- 1 cup shredded iceberg lettuce
- 16 thin slices dill pickles
- 8 slices aged cheddar cheese
- In a small bowl, combine the mayo, mustard, relish vinegar, salt and spices. You can serve the sauce right away, but refrigerating it overnight is best, as it allows the flavors to marry.
- Preheat a large skillet over medium heat.
- Split 4 of the buns in the middle, and set aside. Split the remaining 2 buns twice, creating 2 bases and a small top from each bun. (Tip: Keep the 2 small tops for later use, they make amazing croutons.)
- Melt 1 tablespoon of butter in the skillet and, working in batches, toast the buns in the pan until golden brown and set aside.
- Use a kitchen scale to divide the ground beef into eight ¼-pound pieces. Shape the meat into thin patties just larger than the buns, and indent a thumbprint in the center of each patty to prevent shrinking. Season both sides with salt and pepper.
- In the large pan on medium-high heat, melt 1 tablespoon of butter. Working in batches, fry the patties 2½ minutes per side.
- Spread 1 tablespoon of sauce on the bottom bun, then top with—in order—1 tablespoon of onion, 2 tablespoons of lettuce, 2 pickle slices, 1 slice of cheese and 1 patty. Top with one of the center buns, and repeat the condiment, cheese and burger stack, and add the top bun.
- Repeat with the remaining patties, buns and toppings.