The Bigger Mac Recipe

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp onion powder, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth and refrigerated flavors meld. Chill at least 15 minutes (or up to 24 hours) before assembling burgers.

Divide 1 lb ground beef into four even portions (~4 oz each) and gently form into thin patties about 4 inches across. Do not overwork the meat — patties should be slightly larger than the bun to account for shrinkage.

Season both sides of each patty with a total of 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, distributing evenly.

Heat a cast-iron skillet or heavy griddle over medium-high heat until very hot. If desired, brush the pan lightly with a neutral oil with a high smoke point (not required with 80/20 beef).

Add patties to the hot pan (work in a single layer). Cook undisturbed for 2 to 3 minutes until the underside is well browned. Flip and immediately place an American cheese slice on each patty. Cook another 1.5 to 2 minutes until cheese is melted and patties reach a safe internal temperature (160°F/71°C) or are cooked to your liking.

While the patties finish, split the 2 sesame buns and lightly butter the cut sides with 1 tbsp softened butter. Toast the buns buttered-side down in a separate skillet or on the griddle for 1 to 2 minutes until golden and crisp. Remove from heat.

Arrange assembly components: shredded lettuce (1.5 cups), thinly sliced onion (1/2 onion), and 8 pickle slices within reach.

Build each burger

Spread about 2 tbsp of the prepared 1000 Island dressing on the bottom half of each toasted bun. Place two cheese-topped patties on each bottom bun (stacked). Sprinkle each stack with roughly 3/4 cup shredded lettuce, divide the thin onion slices between the two burgers, and top with 4 pickle slices per burger. Spread 1 tbsp dressing on each top bun and close burgers.

Serve immediately while patties are hot and cheese is melty.