The Big Carl™ Recipe
Make The Big Carl™ Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Patties & Seasoning
Buns & Cheese
Sauce (Big Carl-style)
Veg & Finish
Method
Beef Patties & Seasoning
- 1
Form and season patties
Divide the ground chuck into two equal portions (about 8 oz each). Lightly form each portion into a thin patty roughly the diameter of the buns — press gently so patties are slightly wider than the bun anticipating shrinkage. Do not overwork the meat. Season both sides with kosher salt, black pepper, garlic powder and onion powder.
- 2
- 3
Cook patties
Place patties on the hot surface. Cook undisturbed for 2–3 minutes until a brown crust forms. Flip and cook 1.5–2 minutes on the other side. For best melt and authentic style, after flipping place one slice of American cheese on each patty during the last 60–90 seconds and cover briefly with a lid or a metal bowl to melt the cheese evenly.
Buns & Cheese
- 4
Sauce (Big Carl-style)
- 5
Make the sauce
In a small bowl combine mayonnaise, ketchup, mustard, dill pickle relish, apple cider vinegar, sugar, onion powder, smoked paprika, salt and pepper. Whisk until smooth and taste; adjust salt, sugar or vinegar to balance sweetness and tang. Refrigerate if not using immediately.
Veg & Finish
- 6
Assemble the sandwich
Spread approximately 1–2 tablespoons of the prepared sauce on the bottom bun. Place one cheese-topped patty on the sauce, add a handful (about 1/2 cup) of shredded iceberg lettuce, then stack the second cheese-topped patty on top. Add remaining shredded lettuce (about 1/2 cup), 3 pickle slices, and a few rings of thinly sliced onion if using. Spread a little sauce on the top bun and close the sandwich.
- 7
Serve
Press gently to compact the sandwich slightly, slice in half if desired, and serve hot with fries or your preferred side. Estimated to serve 1–2 people depending on appetite (recipe yields 2 patties in one sandwich).