This is my boyfriend’s attempt at a homemade Mcdonald’s big mac and OMG, it tasted exactly like it! Well, a higher quality version of it. 😉 And the burger buns tasted so good and were so soft that I had to retrieve the packaging from the recycling bin, mid-way through our meal, in order to double check that they really were gluten free. ?
Where have these been all my (gluten free) life? According to the internet, this brand has been around for a while, but I had never personally seen it in any supermarkets before. I highly recommend these if you can get your hands on them. They’re by far the best gluten free buns I’ve tried!
In the “where to find our products” section on their website, Whole Foods is the only supermarket listed (along with a couple of locations in Scotland), but I actually got mine from Waitrose. I regularly shop there for free from products and had never seen these before so I think they’re pretty new. Alternatively, you can also order directly from their website, which I’m very tempted to do. They have a selection of other buns and bread loaves and if the taste of these brioche buns is anything to go by, I have a good feeling about the rest of their products!
As a bonus for those concerned, these are not only gluten and wheat free, but also made without dairy and eggs.
Now onto the recipe! To get that distinctive Big Mac flavour and feel, you need double 100% beef patties (and they have to be thin; it really does make all the difference), cheese melted on top of each, shredded lettuce between each layer and last, but not least, you need a burger sauce that contains gherkins. It’s all about gherkins!
- Burger buns (Just: Gluten Free Bakery brioche buns)
- 2 beef patties per burger
- Burger sauce
- Iceberg lettuce
- Cheese (I used extra mature cheddar)
- Olive oil (or your choice of cooking oil)
For the patties:
- Lean minced beef
For the burger sauce:
- 1 heaped Tbsp finely chopped onion / half of a small onion
- 1 heaped Tbsp finely chopped gherkin
- 4 heaped Tbsp mayonnaise
- 1 tsp dijon mustard
- 1 Tbsp ketchup
- Black pepper
Make the burger patties:
- Add a generous amount of salt to the minced beef and mash together with your hands for a minute or two.
- For each patty, take a small handful of beef and roll it out using a rolling pin (in between two sheets of parchment paper to prevent it from sticking). The patties should be very thin (about half of a cm) and large as they will compress and lift during the cooking process.
- Round up the edges and make a small hole in the middle of each patty with your thumb. This will prevent them from bulging up in the middle.
- For better results, put the patties in the fridge for a while (20 minutes or more; ideally at least an hour), stacked in a plate and separated with sheets of parchment paper. This helps the patties keep their shape.
Make the burger sauce:
- Finely chops the onion and gherkins.
- Mix with all remaining ingredients.
- Fry the beef patties in olive oil on medium/high heat. As they’re so thin, this only took us a couple of minutes on each side.
- Melt thin slices of cheese on top of each patty.
- Slice the buns in half and lightly toast on the frying pan you used for the burger patties.
- Make the burger with burger sauce on each side of the bread, 2 patties and lettuce separating each layer.