As I noted in my last post, I am Mi’qmak l’nu and as a chef, I love to take classic dishes that we have all grown up with and make them with wild foods. Moose meat has to be my favourite meat in the world, and growing up, the Big Mac and fries was my go-to if I was grabbing takeout. These days, I tend to avoid the big burger chains, its just not my thing anymore. Too much salt, too little value, it just doesn’t appeal to me. I much prefer to cook at home, but I sure do miss Big Macs sometimes.
Well, if you are anything like me, you might want to make some of the classics at home yourself. We all have far too much time on our hands these days, and it seems that a great many people are looking for new cooking challenges. Well, this one is pretty low. And you can easily make this with any kind of meat that you like. To make a homemade Big Mac you will need for each person you are feeding:
200g ground meat (I used moose, but if you prefer beef, I suggest regular grind, not lean or medium)
1.5 sesame seed hamburger bun
30ml/2tbsp ketchup
30ml/2tbsp mayonnaise
30ml/2tbsp sweet relish
15ml/1tbsp onion, small dice
15ml/2tbsp lettuce, shredded
2 cheese slices
2-3 pickle slices
1. Divide the meat into two 100g balls and shape into patties.
2. Sear at medium high temperature. Season only with salt and pepper. Wait until droplets of blood forming on top of the patty until you flip it over.
3. Mix ketchup, mayonnaise, and relish to make the Big Mac sauce. Set aside.
4. Take one half of a hamburger bun, and carefully trim to remove the outside of the crust, which will become the centre bun for the burger. Toast lightly.
5. When the patties are nearly completed, spread some of the Big Mac sauce on the bottom bun and top with diced onion.
6. Place a patty on the bun and top with a cheese slice.
7. Place centre bun on top and spread some Big Mac Sauce. Top with second patty with cheese.
8. Place 2-3 pickle slices (or many more if you are like me) on top of the cheese, then top with shredded lettuce, and finally the top of the bun which of course has more of the Big Mac Sauce.
9. Serve with french fries and enjoy.
To make the french fries you will need:
1-2 russet potatoes (or any potatoes labeled as baking potatoes)
1. Scrub, and if you prefer, peel the potatoes.
2. Begin by taking one slice off of the potato so that the thickest part of the slice is the same size you want your fries to be. Place to the side.
3. Lay potato of the flat side and cut into slices the same thickness you want your fries to be.
4. Cut your slices into fries. Place in cold water and rinse once or twice.
5. Place cut fries into the fridge for an hour (or a day or two if need be) so that some of the excess starch can dissolve away. This will give you a better looking french fry.
6. Drain fries and pat dry.
7. Cook fries in a deep-fat fryer at 250F until they are floating on the top. The fries will not have a lot of colour nor texture at this time. They should resemble frozen fries that have defrosted.
8. Place on a pan that will allow them to drain and cool. Let cool for at least 20-30 minutes (less if you place them in the fridge or freezer). The fries can also be frozen at this time or kept in the fridge for 2-3 days.
9. To finish cooking your fries, heat your deep fryer to 350F and cook until golden brown and crispy.