Those famous golden arches have one of the most purchased burgers in the world with a reported 550 million sold every year. Making it at home is not so hard to do and tastes just as good. The bread molds are the only item that takes a bit of time to set up. The rest is quite easy allowing you to enjoy this copycat double-layered burger whenever you feel like it.
Ingredients – Burger
1 kg ground beef
1 onion, minced
1 tablespoon oil
1 teaspoon Kosher salt
1 teaspoon mustard powder
Slice American cheese
Ingredients – Special Sauce
1/2 cup mayonnaise
2 tablespoons dill pickles, finely chopped
1 1/2 tablespoons mustard
1/2 tablespoon A1 sauce
1 1/2 tablespoons apple cidar vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
Ingredients – Buns
1 1/2 tablespoons dry yeast
3 tablespoons sugar
1 1/4 cup warm water
2 1/2 teaspoons oil
3 tablespoons egg (lightly beaten)
3/4 teaspoon salt
3 cups flour
1/4 cup flour for dusting surface
(Remaining egg to brush surface)
Butter to toast bread
Make the buns first so they have time to cool. Begin by preparing the bread molds (if you have forms already, you can use those). Turn over the parchment paper so that the curled side faces down. Mark six pieces of parchment paper into a 4 cm x 36 cm size (metric is more accurate). Fold using your marks and cut along the fold using scissors (don’t worry if the line is not completely straight). Allow the parchment to naturally curl into a circle and staple the ends with a 2 cm overlap. Line a baking sheet with parchment paper and place your molds onto the parchment paper lined tray.
In a mixing bowl add the dry yeast and sugar and mix together. Add the water and oil and allow the mixture to rest for 10 minutes until it becomes frothy. Once it has foamed up, add the 3 cups of flour, the egg and the salt. With a dough hook on the mixer, mix on low speed for 8 minutes. Remove the dough from the mixer and transfer onto a dusted surface. Knead the dough for an additional 4 minutes. Using a pastry cutter, cut into six equal pieces. To form the buns, pull the dough from the top and place under the bun. Place the prepared buns into the molds and cover them with plastic wrap and a towel. Allow the dough to rise for 2 hours (the dough will fill the mold even if it does not when they are placed inside).
While the dough is rising, you can prepare the sauce by mixing together all the ingredients. Refrigerate until you are ready to assemble the burgers. Next, prepare the burgers. Heat the oil in a pan and caramelize the onions. In a large bowl, mix together the ground beef, caramelized onions with the oil and spices. Divide the dough into 12 even round balls. Place the balls on a sheet of parchment or wax paper and using a second sheet, press them down with the bottom of a flat glass to form 1/4” patties. Continue until you have pressed all the patties. Cover and refrigerate the patties.
Heat the oven to 400°F. Brush the dough with the remainder of the beaten egg and sprinkle with sesame seeds. Place the buns into the preheated oven and bake for 15 minutes. Remove the buns and transfer them to a rack to cool completely. Remove the parchment molds and discard. Once the buns have fully cooled, slice them into thirds (score the bread first so you have even widths). Butter the flat surfaces and, on a hot grill or pan, toast the buns. Set the buns aside until you are ready to assemble your burger.
Spray a cooktop grill and, once heated, cook the patties for 2 minutes each side on medium heat. Remove from the heat and set them aside as well.
To prepare your copycat “Big Mac”, spread a teaspoon of sauce along the bottom bun. Add some chopped onion, the cooked beef patty, lettuce, pickles and cheese. Spread a teaspoon of sauce on the middle bun and place it on top of the first layer. Add additional onion, a second patty, lettuce, and pickles. Spread sauce on the top of the bun and cover the first and second layer.