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
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