Big Max burger recipe
The hardest thing here is the sauce (inspired by Big Mac sauce) and that is a cinch, so you’re in for an easy ride.
Ingredients
For the burger- 150 g minced (ground) beef
- 1 tbsp olive oil
- 1 sesame seed burger bun
- 0.2 onion, very finely chopped
- 0.2 head iceberg lettuce, finely shredded
- 2 cheese slices (ideally American burger cheese)
- 1 large dill pickle, thinly sliced
- 1 pinch each salt and freshly ground black pepper
- 100 g mayonnaise (we like Hellmann’s)
- 50 g sweet pickle relish (If you can’t buy this, grate a big dill pickle and mix it with ½ tsp of caster (superfine) sugar)
- 1 tsp white wine vinegar
- 2 tbsp French’s mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika (not smoked)
Details
- Cuisine: American
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 1
Step-by-step
- Start by combining all the sauce ingredients in a bowl and mixing well. Leave to one side while you make the burger.
- Season the meat with salt and pepper and form into two balls of equal size.
- Heat the oil in a frying pan over a high heat. Place the patties in the pan and immediately smash them flat with the back of a spatula – be firm. Leave the patties to cook without moving them for 2 minutes each side, or until nice and dark and crispy.
- Meanwhile, slice each burger bun into three sections. These are known in the trade as the heel (base), the club (middle) and the crown (top). Lightly toast the club on both sides and the heel and crown on the inside only.
- To assemble the burgers, spread a little sauce over the heel and the club, then top with some chopped onion and lettuce. Lay the cheese slices on the heel and some pickles on the club, followed by a patty on each. Lift the club onto the heel, then top with the crown.
- Admire your genius and take a big bite.
This recipe is from Max’s Picnic Book by Max Halley & Ben Benton (Hardie Grant, £16.99). Photography: Louise Hagger.
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