Happy Fourth of July! For those celebrating, I hope you are enjoying this holiday and celebrating with something delicious! This summer, I've been on a burger kick. I bought a charcoal grill not too long ago and with the hot weather, grilling has been my default way to get dinner on the table. Burgers are always a favorite but this time, I wanted to recreate the ever popular McDonald's Big Mac. You know the one - two all beef patties, special sauce, lettuce, cheese, pickles, onions, all on a sesame seed bun. But rather than making an exact clone, I opted for a simplified version...
For the recent Dirty Dancing movie party I hosted with family and friends this past weekend, I wanted to include some foods reminiscent of the 1960's - the decade in which the movie takes place. Did you know the McDonald's Big Mac was introduced to the masses in 1967? With that in mind, I knew it would be the perfect dish to include in my party menu. Besides, who can resist a cheeseburger? Speaking of cheeseburgers, did you know...
- Nine in ten (92 percent) burger-eaters like cheese on their
- 82% of Americans agree that cheese makes a burger taste better.
- More than three in four Americans can’t imagine eating a burger without cheese!
- Forty-four percent of Americans list Cheddar as their favorite natural cheese for burgers.
- More than half of burger-lovers would forgo French fries to top their burger with cheese.
Big Mac Burgers
recipe adapted from Grilling 24x7
recipe adapted from Grilling 24x7
Ingredients for the special sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing
1 T sugar
1 tsp pepper
1 tsp fresh minced onion
2 lbs ground chuck (90% lean)
1 1/2 tablespoons canola oil
6 hamburger buns, split, toasted if desired
1 1/4 cups finely shredded iceberg lettuce
6-12 slices of American cheese
Prepare the special sauce first to allow the flavors to meld. Combine all the sauce ingredients in a medium bowl, mixing well until fully incorporated. Cover with plastic wrap and chill in the fridge until ready to assemble burgers.
Divide the meat into 6 equal portions (or 8 equal portions if making sliders). Form each portion loosely into a 3/4 in thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Cook the burgers over the grill to your preference and top each one with cheese during the last minute of cooking.
Place the burgers on the bun bottoms. Top each with a couple slices of pickles and shredded lettuce. Spread the special sauce on the top bun and cover each burger with the bun tops. Serve immediately.
To celebrate America’s love affair with this summertime classic, Sargento has challenged chefs at iconic burger joints from coast to coast to create “America’s Ultimate Cheeseburger”. Cities and burger joints they challenged include:
- Brooklyn, NY: 67 Burger “Pastrami Spiced Swiss Burger”
- Miami, FL: The Filling Station “The Filling Station Cheeseburger”
- Chicago, IL: Butcher & the Burger “Drill Sargento Burger”
- Milwaukee, WI: Sobelman’s “Bacon Double Cheeseburger”
- San Diego, CA: Crazee Burger “Crazee Cheeseburger”
For the contest, each restaurant drew on local culinary flair to create their city or regions ultimate cheeseburger recipe featuring at least one variety of Sargento all natural, never processed cheese. The grilling gurus now leave it up to America’s discerning palate to crown the nation’s preeminent juicy cookout creation!
Support your local restaurant by visiting the “America’s Ultimate Cheeseburger” tab on the Sargento Facebook page to cast your vote! Fans can also join in on the cheeseburger love by submitting their own cheeseburger recipe!