For so many people all over the world the big mac is the quintessential fast-food burger. Although the McDonald’s has so many delicious burgers on its menu but the big mac stands out as fans favorite. Its popularity all over the world has spanned generations and also an American icon.

From other burgers big mac has an outstanding taste and very much different in how its prepared. The first big mac was created by a man called Jim delligatti in 1967. Although looking at other burgers inspired him to make something bigger and better and it’s the world most favorite burger.

But what makes it so special? Some people usually say it’s the way the beef, cheese and pickles are perfectly balanced by the sweet and tangy flavor of the special sauce, but the answer to “what” just lies in its secret ingredients in which why this blog is all about and also big mac has a lot of health benefits which also makes it interestingly awesome.

Ingredients And Processes Of Making Big Mac

Check out the Ingredients And Processes Of Making Big Mac;

1. Beef

Ingredients:

• 2 pounds of fattier ground beef
• A pinch of pepper
• A pinch of salt

How to make:

• Sperate your beef into 8 evenly sized balls, make sure it’s nice and round.
• Grease your pan with oil over medium high heat and place your meat balls into the center. Get a spatula and press it down so it’s nice and flat.
• Sprinkle pepper and salt and sear for one or two minutes or until its crispy brown. Do that to all your meat balls and set it aside.

2. Sesame Seed Buns

Ingredients:

• 2 tablespoon or 18 grams of all-purpose four
• 1 quarter cup or 60 millimeters whole milk
• 2 tablespoon or 30 millimeters water
• ½ cup or 120 millimeters of whole milk
• 150 millimeters of water
• 1 ½ tablespoon granulated sugar
• 2 ½ teaspoon instant yeast
• 3 ½ cup of bread flour
• 2 teaspoons of sea salt
• 1 whole egg
• 1 egg yoke
• 3 tablespoons of unsalted butter
• Sesame seeds

How to make:

• In a small sauce pan we are going to make our tang zong add (2 tablespoon of all-purpose flour, 1 quarter cup whole milk and 2 tablespoons of water) and stir. Put on a stove over medium heat and let it cook until it thickens, which will only take fir about 30-60 seconds, scoop it out into a bowl and set aside.
• Next, into a container or more like a small glass bowl add (½ cup of whole milk and 150 millimeters of water), then you stir.
• heat that so it’s about 95dg Fahrenheit.
• Once done add your sugar and yeast then you stir. Let it sit until it gets nice and fruity then you set aside.
• Get a stand mixer and add your 3 ½ cups of bread flour and sea salt, give it a little toss. Turn your mixture on a medium low.
• Add all of your yeasty milky mixture, tang zong, whole egg and egg yoke and let it mix for about 3-4 minutes or until it starts to form a smooth dough. Add your butter one tablespoon at a time and mix until everything softens, get that out and roll, put into a bowl and cover for 1 hour or until it rises.
• Once that is done place your dough onto a board or a counter with no flour on it and divide to 8 equal parts.
• Roll each piece of dough into a nice Toit ball and those evenly spaced apart on a baking sheet lined with parchment paper. Cover them with another rim baking sheet and let that proof at room temperature for 30 minutes.
• Brush each of your buns with one beaten egg and then sprinkle on top with sesame seeds.
• Bake for 375 Fahrenheit for 17 minutes or until deep golden brown, pull them out and brush immediately with melted butter and let them cool.
• Get two buns and cut one into half, and the other you’re just going to cut a round slice at the middle.
• Toast into a butter until toasty, brown and lovely at all sides.

3. Toppings

Ingredients:

• ½ a head iceberg lettuce, shredded.
• A small handful of fresh Italian parsley, finely chopped.
• 1 lemon zest
• ½ white onion

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How to make:

• In a bowl soak your onion in cold water and set it aside.
• Get a separate bowl and add your lettuce, parsley and lemon zest then you mix it evenly.
• Get your onion out and add into your mixture giving it another mix.

4. 2 slices tasty cheese

5. 2 large dill pickles, tiny sliced

6. Big Mac Sauce:

You can also buy your big mac sauce in a McDonald restaurant any food store or of your choice. for my opinion it is not a good idea for buying a big mac sauce when you can make your own perfect big mac sauce.

If you don’t know how to prepare a big mac sauce you shouldn’t worry because I’ve got you covered, to prepare big mac sauce you can go to my page and you can find the recipe of McDonald’s big mac sauce, make sure you follow the instructions so you can finish up your hamburger and I promise you it will taste even better. Without the sauce you can make your big mac.

Assembling Of Big Mac

• Set your bun on a board and add a slice cheese on the bottom bun and the middle bun. Give it a nice melt under the kitchen torch.
• At the bottom bun add your topping and your pickles, also your mac sauce and then on top add your fine crispy beef. Do the same for your middle bun.
• After doing that place your middle bun over the bottom bun.
• Add more big mac sauce over it and finally add your last bun over it and finally you are done

Conclusion

Now its time for you to bite through that amazing big mac. To check if there is difference in your big mac and the main big mac big mac from any McDonald’s restaurants you can feel free. But you will that yours is a bit bigger and even more tasty.

Also, don’t forget to share this content on your social media handles you don’t know who may need it, you can be saving someone the stress and below is a comment section, tell us you think about this article.