Ingredients:
Burgers:
1 pound ground beef (80/20)
1/3 cup finely chopped onion
2 Tablespoons butter
1 teaspoon salt
1 teaspoon pepper
4 slices American cheese
Big Mac Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
3 tablespoons sweet pickle relish
2 tablespoons sour cream
Bowl Ingredients:
1 large head iceberg lettuce, chopped in bite sized pieces
1 cup chopped dill pickles
1 pint cherry tomatoes, cut in half
1 cup thinly sliced red onion
1 cup shredded sharp cheddar cheese
Directions:
For the burgers, combine the ground beef, onion, salt and pepper. Form the mixture into 4 burgers. (I made 3)
Heat a cast iron skillet or large sauté pan over medium high heat. Add the butter. When it has melted, add the burgers. Cook for 4-5 minutes per side or until your desired burger doneness. During the last minute of cooking, top each burger with a slice of American cheese. Remove the cooked burgers to a cutting board. Cool slightly and cut into bite sized pieces.
While the burgers are cooking, make the Big Mac special sauce. In a small bowl, add the mayonnaise, ketchup, sweet pickle relish and sour cream. Stir to combine. Set aside.
To assemble each Big Mac Bowl, place some chopped lettuce into the bottom of the bowls. Add 1/4 of the pickles, tomatoes, red onion, and cheddar cheese. Top with the bite size hamburger pieces. (1 burger per bowl) Drizzle with some of the big mac sauce. Go sparingly. You can always add more if you’d like.
