Equipment
Ingredients
Lighter Secret Sauce
- 60 g plain non-fat greek yogurt
- 15 g low-sugar ketchup
- 15 g sweet pickle relish
- 10 g yellow mustard
- 5 ml white vinegar
- 1 g garlic powder
- 1 g onion powder
- 1 g sweet paprika
Patties
- 225 g extra lean ground beef, 95 percent lean
- 3 g kosher salt
- 2 g black pepper, freshly ground
- cooking spray
Assembly
- 3 whole wheat sesame seed hamburger buns
- 50 g iceberg lettuce, finely shredded
- 30 g white onion, finely minced
- 40 g dill pickles, thinly sliced
- 2 reduced-fat american cheese
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 593 kcal
- Protein
- 26 g
- Carbohydrates
- 87 g
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 14 g
- Sodium
- 2146 mg
- Saturated Fat
- 6 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 38 mg
- Potassium
- 499 mg
- Calcium
- 435 mg
- Iron
- 10.8 mg
- Magnesium
- 47 mg
- Phosphorus
- 278 mg
- Zinc
- 2.6 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.48 mg
- Niacin
- 4.9 mg
- Folate
- 82 mcg
- Water
- 91 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the Greek yogurt, low-sugar ketchup, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, and sweet paprika in a small mixing bowl. Mix thoroughly and set aside in the refrigerator to allow flavors to meld.
Divide the ground beef evenly into four equal portions, about 56g each. Press each portion into a very thin patty, slightly wider than your burger buns, as they will shrink during cooking. Season both sides evenly with salt and black pepper.
Preheat a cast iron skillet over medium-high heat. Spray lightly with cooking spray and toast the interior sides of all bun pieces until lightly browned. Remove and set aside.
In the same hot skillet at 200C (400F), sear the beef patties for 2 to 3 minutes per side. Cook until a dark crust forms and the internal temperature reaches 74C (165F) for safety. Remove from heat.
Begin building the bottom tier of each burger. Spread a generous layer of the secret sauce on the bottom buns. Sprinkle with minced white onion and shredded iceberg lettuce. Place a slice of reduced-fat cheese on top of the lettuce, followed by a hot beef patty.
Build the top tier. Place the middle bun layer on top of the first beef patty. Spread with more sauce, then add minced onion, shredded lettuce, and pickle slices. Top with the second beef patty, then finish by placing the sesame seed top bun.
Chef's Notes
- To achieve the authentic three-part bun, buy three standard buns. Use the top and bottom of two buns normally. Take the bottom half of the third bun and carefully slice the rounded crust off the bottom to create a flat, crustless middle bun, often called the 'club' layer.
- Using Greek yogurt instead of mayonnaise cuts down significantly on saturated fat and calories while providing a probiotic protein boost. Ensure it is plain and unsweetened to maintain the savory, tangy flavor profile.
- Finely mincing the onions and lightly rehydrating them in a splash of water mimics the fast food texture perfectly. Drain them well before assembling.
Storage
Refrigerator: 3 days — Store unassembled components in airtight containers.
Freezer: 3 months — Freeze raw patties separated by parchment paper.
Troubleshooting
Burger patties shrink to be significantly smaller than the bun
Cause: Meat fibers contract heavily when exposed to high heat
Fix: Cannot be fixed once cooked, but still edible and delicious.
Prevention: Press patties very thin and at least 2cm wider than the diameter of the bun before cooking. Pressing a small dimple into the center also prevents them from puffing up.
Secret sauce is too thin and watery
Cause: Greek yogurt contained too much whey or relish was not drained
Fix: Stir in a pinch of cornstarch or let sit uncovered in the refrigerator to thicken slightly.
Prevention: Use thick, strained Greek yogurt and lightly pat the pickle relish dry before mixing.
Cultural Context
The original Big Mac was created in 1967 by Jim Delligatti, an early McDonald's franchisee in Pennsylvania. It was designed to compete with the Big Boy restaurant's double-decker burger. This modern adaptation preserves the distinct architectural layers and sweet-tangy flavor profile while adjusting the macronutrients to better align with contemporary dietary goals.
