She Strengthens

The Iconic Big Mac: A Recipe for Perfection

Since its introduction in 1968, the Big Mac has revolutionized the way Americans think about hamburgers. Today, we consume an astonishing 550 million Big Macs every year. In tribute to this beloved classic, we’ve recreated the essential elements that make it so iconic.

A Burger Fit for a King

Our Big CHOW recipe boasts two juicy beef patties, American cheese, and a special sauce that’s sure to satisfy your cravings. With just 15 minutes of active cooking time, you can indulge in this mouthwatering burger from the comfort of your own home.

The Perfect Patty

To create the perfect patty, mix 2 tablespoons of Thousand Island Dressing with 1 teaspoon of sweet pickle relish. Shape 3 ounces of lean ground beef into two thin patties, seasoning with salt and freshly ground black pepper.

Grilling to Perfection

Heat a griddle or large nonstick skillet over medium heat. Add the patties and press down with a metal spatula to flatten. Cook for 4 minutes, until they’re almost done through and most of the red has turned to brown. Flip and cook for an additional minute, until the second sides are browned.

Assembling the Masterpiece

Spread 1 tablespoon of the dressing mixture on a toasted bun half, followed by 1/2 of the shredded iceberg lettuce and a slice of American cheese. Add a burger patty, then top with the remaining lettuce, minced sweet onion, and dill pickle slices. Finish with the remaining burger patty and the top half of the toasted bun.

The Final Touches

With its signature special sauce, melted American cheese, and crispy sesame seed buns, our Big CHOW recipe is sure to satisfy your cravings. So go ahead, treat yourself to a taste of Americana – without leaving your kitchen!

Ingredients:

• 2 tablespoons Thousand Island Dressing
• 1 teaspoon sweet pickle relish
• 3 ounces lean ground beef
• 2 (4-inch) bottom halves of 2 sesame seed buns
• 1 (4-inch) top half of 1 sesame seed bun
• 1/4 cup shredded iceberg lettuce
• 1 slice American cheese
• 1 tablespoon minced sweet onion
• 4 (1/8-inch-thick) dill pickle slices