The 'Big Mac' Recreated

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I recreated a burger that has been, wether you like it or not, one of the most popular burgers around the world: the Big Mac. But instead of using mediocre ingredients, I put a high-quality spin on this classic recipe. -  3/4 chuck & 1/4 sirloin -  Organic romain lettuce -  Wisconsin aged cheddar (3-4 months) -  Homemade thousand island dressing (special sauce)

After grinding the meat myself with a food processor, I created the patties, salted and peppered them generously, and then cooked them on a hot skillet. I made the thousand island dressing from a Saveur magazine recipe which is an interpretation of the Waldorf-Astoria's recipe. The ingredients are as follows.

-  1 1/2 cup mayonnaise (I use Helman's Olive Oil which is much lower in fat) -  3-4 Heinz chili sauce -  2 tbsp. minced sweet onion -  2 tbsp. minced sweet pickles -  1 tsp. pickling juice from sweet pickles -  1 tbsp. minced, drained, jarred pimientos -  Salt and fresh cracked pepper (to taste)

Put all ingredients in a bowl and then salt and pepper to taste.

I buttered and toasted an onion bun (the freshest bun I could find at the local grocery store) and  topped it with the homemade "special sauce," the burger and melted cheese, and the chopped organic romaine lettuce. When it's all said and done, the flavor of the Big Mac was definitely present, but the increased level of taste quality was undeniable. And hey, there were probably less calories too.

Capocollo Chévre Burger

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Ingredients: -  3/4 chuck & 1/4 brisket -  Chévre cheese -  Chives -  Capocollo or Prosciutto -  Pure maple syrup -  Kaiser buns -  Salt & pepper

I prepared the burger meat just as I did for the last burger by using the food processor. Instead of sirloin, I went with brisket.

Cut the chives finely, mix them into the goat cheese, and then set aside. Fry your prosciutto or capocollo until it starts to caramelize on both sides. Once removed from the heat, the meat will start to harden. After cooling, lightly drizzle or brush the maple syrup on top so that it evenly coats the meat.

Next, butter and toast the buns. Slather on the chévre, place the rested burger patty, top with the maple-coated prosciutto/capocolla, and enjoy.

Sriracha Glazed Burgers

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This burger has to be my favorite to make. The sweet and spicy glaze, saltiness of the meat, and creaminess of the aioli makes great attributes for an even better burger. I started with three quarters chuck and one quarter sirloin, chopped it into half-inch cubes, chilled it, and then pulsed it in the food processor (about 10 to 12 pulses).  You may have to go through the meat to check for and remove any larger chunks. I then proceeded to create the patties, making sure I didn’t over mix the meat. You can either roll that up and fridge it, or you can go right to cooking. For this batch of burgers, I used an iron skillet. I got it considerably hot, salt and peppered both sides of the meat very generously, and placed them in the pan. This is where your cooking experience will come in handy: the first flip of the burger (for if you do it more than once, the burger gods will smite you). After the flip, apply the cheese. I went with havarti but would recommend pepper jack. Cook until you have a good medium and then let rest for a few minutes.  For the bun, melt some butter, brush it on both sides of the bun, and toast them to perfection.

My Sriracha glaze uses the following ingredients, and I just mix to taste (just start in small measurements):

-       Apricot Jam (you could also use peach jam) -       Rice Vinegar -       Sriracha -       Fresh Chives

I started with a quarter cup of jam, followed by a tablespoon of Sriracha , a couple tablespoons of chives, and about a teaspoon of rice vinegar. You may want to add more Sriracha for a bigger kick.

Now for the aioli.  The best thing I can tell you if you’ve never made an aioli is: Google it, and follow the directions closely or just use Mayo. I used egg yolks, a splash of lemon juice, good olive oil, a couple of garlic cloves, and salt and pepper to taste. I’m giving these directions loosely because I feel that certain recipes are meant to be bent and broken.

Apply the sirarcha glaze to one side of the bun and the garlic aioli to the other. Place the rested meat on the bun and top with sweet pickles. Then, enjoy.