Equipment
Ingredients
Special Sauce
- 45 g plain non-fat greek yogurt
- 15 g light mayonnaise
- 15 g sweet pickle relish
- 5 g yellow mustard
- 5 ml white vinegar
- 1 g paprika
- 1 g garlic powder
- 1 g onion powder
Produce and Dairy
- 50 g iceberg lettuce, finely shredded
- 30 g white onion, finely minced
- 40 g dill pickles, sliced
- 2 american cheese, slices
Meat and Buns
- 200 g 93 percent lean ground beef
- 3 whole wheat sesame seed burger buns
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 463 kcal
- Protein
- 21 g
- Carbohydrates
- 63 g
- Fat
- 16 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 1720 mg
- Saturated Fat
- 5 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 33 mg
- Potassium
- 452 mg
- Calcium
- 336 mg
- Iron
- 9.6 mg
- Magnesium
- 42 mg
- Phosphorus
- 251 mg
- Zinc
- 2.3 mg
- Vitamin A
- 31 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.37 mg
- Niacin
- 4.5 mg
- Folate
- 75 mcg
- Water
- 79 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the greek yogurt, light mayonnaise, sweet pickle relish, yellow mustard, white vinegar, paprika, garlic powder, and onion powder. Mix well and set aside to let flavors meld for at least 10 minutes.
Using a chef knife and cutting board, finely mince the white onion and shred the iceberg lettuce as thinly as possible. Slice the dill pickles if they are not pre-sliced.
Divide the ground beef into four equal 50g portions. Shape into very thin patties, pressing them slightly larger than the diameter of the buns to account for shrinkage during cooking. Season both sides with salt and black pepper.
Slice the three buns. You will need two bottoms, two tops, and the remaining two bottoms will serve as the middle club layers. Toast the bun halves cut-side down in a dry frying pan over medium heat until golden brown, about 2 minutes. Set aside.
Heat the frying pan over medium-high heat. Add the patties and sear for 2 to 3 minutes per side, pressing down firmly with a spatula during the first 30 seconds. Cook until browned and reaching a safe internal temperature of 74°C/165°F. Remove from heat.
Build the burgers in this exact order: bottom bun, sauce, onions, lettuce, cheese slice, beef patty, middle bun, sauce, onions, lettuce, pickles, beef patty, top bun. Serve immediately.
Chef's Notes
- Using Greek yogurt significantly cuts the calorie and fat content of the special sauce while providing a tangy flavor profile that perfectly mimics the original fast-food classic.
- For the most authentic texture, ensure the iceberg lettuce is shredded as finely as possible and the onions are minced into tiny pieces to distribute the flavor evenly.
- A third bun bottom is traditionally used as the middle club layer. To save even more calories, you can carefully slice a thick center section out of a single large bun instead of using a completely separate half.
- Handling the 93 percent lean beef gently prevents it from becoming tough. Mix it as little as possible before forming the patties.
Storage
Refrigerator: 3 days — Store patties and sauce separately. Assembled burgers do not keep well.
Freezer: 2 months — Raw formed beef patties can be frozen between layers of parchment paper.
Reheating: Reheat cooked patties gently in a pan or microwave before assembling.
Troubleshooting
Patties shrink to half the size of the bun
Cause: Patties were formed too thick initially and puffed up during cooking
Fix: Cannot be fixed once cooked, but can gently flatten with spatula immediately after placing in the pan
Prevention: Press patties out very thinly, about 20 percent wider than the bun, and press a slight dimple into the center before cooking
Sauce is overly tangy or sharp
Cause: Greek yogurt base is inherently more tart than traditional mayonnaise
Fix: Stir in a tiny pinch of sugar or an extra teaspoon of sweet relish
Prevention: Measure the yogurt accurately and ensure equal parts relish and mayonnaise to balance the acidity
Cultural Context
The original Big Mac was created in 1967 by McDonald's franchisee Jim Delligatti in Pennsylvania. This healthier homage captures the iconic flavor profile of the double-decker sandwich, utilizing lean beef and a yogurt-based sauce to replicate the fast-food classic with a better nutritional footprint.
