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The Big Jac The Big Jac
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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Seeded brioche bun
  • 200 g 30% fat beef mince
  • Salt
  • Pepper
  • 2 Iceberg lettuce leafs shredded
  • 4 Slices American cheese
  • 1 /4 Diced white onion
  • 1 tbsp Mayonnaise
  • 1 tsp Ketchup
  • 1 tsp Pickle juice
  • 1 tsp paprika
  • 4 rashers Smoked streaky bacon
  • 1 Beef tomato cut into thin slices
The Big Jac
My take on a classic Big Mac.
  1. Start by making the burger sauce, to do this place the mayonnaise, ketchup, white onion, paprika, pickle juice and a pinch of salt and pepper into a bowl and mix together then place to the side. 
  2. Season your beef mince with salt and pepper then divide your beef mince into two 100g balls. The reason we are using 30% fat beef mince is because it has a high amount of fat in it to add flavour to the burger and to make it succulent and juicy but not too fatty that it’ll fall apart. 
  3. When making these burgers it is all about getting everything ready as they don’t take long to make at all. Toast your burger bun, place your tomatoes on the bottom followed by the shredded lettuce. 
  4. Place a large frying pan on a high heat and placed in the streaky bacon, you won’t need any oil in the pan as streaky bacon is fatty enough. Cook on both sides until crispy and place to the side. 
  5. Add 1 tbsp of olive oil in the same frying pan and place the beef mince into a pan pressing down with the back of a spatula to form your smashed patty’s. 
  6. You want to cook them for 2 minutes caramelising the beef patty’s, flip over and fry for a further minute. Then place the 2 American cheese slices on each patty followed by the bacon, place one patty on top of the other and put a large bowl over them. 
  7. This will help melt the cheese but not dry the meat out. 
  8. Place the patty’s on top of the lettuce followed by the burger sauce. Place the lid on and enjoy, I like to eat mine with some skinny fries. 
The Big Jac The Big Jac
favorite
print
rate
The Big Jac
My take on a classic Big Mac.
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 Seeded brioche bun
  • 200 g 30% fat beef mince
  • Salt
  • Pepper
  • 2 Iceberg lettuce leafs shredded
  • 4 Slices American cheese
  • 1 /4 Diced white onion
  • 1 tbsp Mayonnaise
  • 1 tsp Ketchup
  • 1 tsp Pickle juice
  • 1 tsp paprika
  • 4 rashers Smoked streaky bacon
  • 1 Beef tomato cut into thin slices
  1. Start by making the burger sauce, to do this place the mayonnaise, ketchup, white onion, paprika, pickle juice and a pinch of salt and pepper into a bowl and mix together then place to the side. 
  2. Season your beef mince with salt and pepper then divide your beef mince into two 100g balls. The reason we are using 30% fat beef mince is because it has a high amount of fat in it to add flavour to the burger and to make it succulent and juicy but not too fatty that it’ll fall apart. 
  3. When making these burgers it is all about getting everything ready as they don’t take long to make at all. Toast your burger bun, place your tomatoes on the bottom followed by the shredded lettuce. 
  4. Place a large frying pan on a high heat and placed in the streaky bacon, you won’t need any oil in the pan as streaky bacon is fatty enough. Cook on both sides until crispy and place to the side. 
  5. Add 1 tbsp of olive oil in the same frying pan and place the beef mince into a pan pressing down with the back of a spatula to form your smashed patty’s. 
  6. You want to cook them for 2 minutes caramelising the beef patty’s, flip over and fry for a further minute. Then place the 2 American cheese slices on each patty followed by the bacon, place one patty on top of the other and put a large bowl over them. 
  7. This will help melt the cheese but not dry the meat out. 
  8. Place the patty’s on top of the lettuce followed by the burger sauce. Place the lid on and enjoy, I like to eat mine with some skinny fries. 
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