We have the actual recipe below for amounts we used. Smoked paprika and chipotle peppers in adobo sauce to kick in that added spice. What makes the Big Mac so unique is the sauce and we’re going to be using their main ingredients but we’re adding a little something extra. And of course, we will be using Red River Ranch Original to season as everyone should. If you season it and let it set too long, that’s going to dry out your burger. You always want to wait to season a patty right before you throw it on the grill. We are using 1/2 pound patties of good 80/20 Certified Angus Beef. So, we will actually load this thing up with some beef. Now they are using 1/8 of a pound hamburger patties- thats only 2 ounces folks! Even with 2 of them per burger that’s not even a 1/2lb. One big change we will be making to ours is the meat. What does that mean? First off more beef and we’re throwing it on the grill for more flavor! Where’s the Beef? But we’re going to fix it up cowboy style. Y’all we don’t have a drive-up window here but we’re making an iconic American burger….The Big Mac.
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