But, I want y’all to see the difference here. McDonald’s as been in business for a long time and I’ve eaten my fair share of their burgers going up and down the road. Then we add the final patty, pickles on top and let’s do some more of that special sauce to the top bun for final assembly. Now, they don’t call for it but ol’ Kent’s giving you a bonus slice of cheese at this point. Bring on the middle bun, more special sauce, more lettuce. They use American Cheese, but the ol’ cowboy is using cheddar, then we add a patty. If you’re doing your math… that’s three buns total.įirst, we take the special sauce on the bottom bun, next up finely chopped lettuce. Make sure you butter both sides of the cut bun and also the underside of the other top and bottom bun. Now you may be asking, “how do you make that middle bun Kent?” Well, I’ll tell you, you take that good bread knife and you shave the top part of an extra top bun off. When you see clear liquid come out, that’s what you call a just right burger. What I like to do is take the edge of the spatula and just kinda press down slightly in the middle of the patty. Once you start to see that glistening on the top of the patty at about the 3-4 minute mark, and some of those juices start seeping through, you can go ahead and flip it and let it cook for another 3-4 minutes on the other side. There’s a myth in grilling that turning a burger too much is bad- folks it’s not going to hurt it. Please, whatever you do people, do not mash ya’ burger with that spatular ’cause that’s mashing all those good juices and flavors out.įlip the burger as much as you want… it ain’t going to hurt it.
Now, once we throw these patties on here we will grill them about 3-4 minutes per side. Once you have your grill nice and hot, and by nice and hot I mean, if you can hold your hand down close to the grill for more than 5 seconds, it ain’t hot enough. Grilling Time Make sure that grill is clean, make sure it is “awled” (thats okie for Oiled) and make sure its HOT Now you will want to set this aside in the icebox for about two hours to let all those flavors blend together. We have the actual recipe below for amounts we used. Smoked paprika and chipotle peppers in adobo sauce to kick in that added spice. What makes the Big Mac so unique is the sauce and we’re going to be using their main ingredients but we’re adding a little something extra. And of course, we will be using Red River Ranch Original to season as everyone should. If you season it and let it set too long, that’s going to dry out your burger. You always want to wait to season a patty right before you throw it on the grill. We are using 1/2 pound patties of good 80/20 Certified Angus Beef. So, we will actually load this thing up with some beef. Now they are using 1/8 of a pound hamburger patties- thats only 2 ounces folks! Even with 2 of them per burger that’s not even a 1/2lb. One big change we will be making to ours is the meat. What does that mean? First off more beef and we’re throwing it on the grill for more flavor! Where’s the Beef? But we’re going to fix it up cowboy style. Y’all we don’t have a drive-up window here but we’re making an iconic American burger….The Big Mac.
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