Tina’s Big Mac

by Tina Miller


  • 8 oz. freshly ground beef
  • Special Sauce
  • lettuce (shredded romaine is recommended)
  • 2 cheddar cheese slices
  • sesame seed buns (2 tops and 4 bottoms)
  • white onion
  • dill pickles
Tina’s Big Mac

Katie Eberts

For Each Big Mac

Brush two bun bottoms and two tops with butter or oil, and grill until golden. Meanwhile, gently shape two thin patties, about 4 ounces each.

Season with salt and pepper and cook to desired doneness in cast iron pan.


Bottom bun: 1 tablespoon Special Sauce, shredded lettuce, and one slice of cheese (I chose orange Vermont Cheddar over American). Stack a beef patty on the cheese.

Middle Bun (use a bottom): 1 tablespoon Special Sauce, diced onion, shredded lettuce and second beef patty.

Top with dill pickles and top bun.

Yield: 2 burgers