00:00Alright guys, today we're gonna tackle an American institution. We're gonna visit
00:05what is probably the most famous and most popular burger in the history of
00:12all American hamburgers. If you live here and probably if you've lived anywhere
00:18with any sort of semblance...
00:29Semblance of modern society, you have heard of the Big Mac. Now here we have both the
00:37Little Mac and the Big Mac. First off, you notice the sesame seed bun. It's an
00:43absolute must-have for the Big Mac. You absolutely cannot have a Big Mac without
00:49a sesame seed bun. Looking under the hood here, we have just enough lettuce to be
00:53insulting. I mean, look at this. Here is the burger patty. I believe these weigh in at
01:01roughly two ounces and under the patty crumbling under its own dryness, we have
01:06a smidge of Big Mac sauce, two very sad-looking pickles, the other six pieces
01:11of shared lettuce, and the center glob of sauce. Next, you have the toasted bun, which
01:17is an earmark of the Big Mac. The bottom is basically the same thing. It's
01:21disproportionately loaded and a piece of American cheese. This sandwich is oozing
01:27with the pride of craftsmanship. I can't imagine anyone being more proud of the
01:32work they put into this particular sandwich. And also, you can't have a Big
01:37Mac without having fries. And if there's anything McDonald's does right, it is their
01:44french fries. Now, the first thing you're gonna do is probably the most crucial
01:48thing. Wash your friggin' potatoes, dude. Seriously, dirty food has gotten us in
01:53enough trouble. Clean your s***. Next thing we're gonna do is square up these
01:57potatoes. Leaving a hint of skin is cool, but McDonald's fries rarely have any. So if
02:03we're gonna go for perfect matches, clean it up, square it up. Now, there are
02:07definitely safer ways to do this, but I've been quarantined for like a month and a
02:12half and I'm feeling adventurous. For real though, don't be a dumbass. Safety first.
02:17Now, after you have a good rectangle to work off of, you want to slice them as
02:22evenly as possible into fries. You want the shapes to be as close to uniform as
02:27possible, which may require some extra trimming. My rectangle here is a little
02:31wonky, so I'm definitely gonna have to put that extra work in. And this, my friends, is
02:37where you should end up. You can tell that they're really starting to come
02:40together. They're starting to look like McDonald's fries. And there's a couple of
02:44things that McDonald's does now, secrets if you will, that are gonna take their
02:48fries to that next level. So what you're gonna want to do next, is you're going to
02:52want to soak them in a cold water bath. You're gonna want to do that for about
02:5610 minutes or so. It gives the starch time to come all the way off the potatoes,
03:01and it's gonna really improve the crunchiness of that outside later. You'll
03:05notice the water gets super cloudy. That's just that starch. It's nothing to
03:08worry about. But you do want to make sure that your fries are fully submerged here.
03:12Now after soaking them, you're gonna want to put them on a paper towel lined
03:15baking sheet to dry off. And go ahead and pat them dry too. You really want to get
03:19as much moisture off here as possible at this point. Set them off to the side and
03:24let's hop over to our Big Mac sauce. Now get yourself a mixing bowl and you're
03:29gonna want to toss in about a cup of mayo. Roughly half a cup of sweet pickle
03:35relish. And about one fourth cup yellow mustard. From here we're gonna jump into
03:40the aromatics with about two tablespoons of onion powder, granulated garlic, and
03:47smoked paprika. Now from here we're gonna go ahead and mix this together until we
03:52get a uniform color. You just want it to be a solid color that looks like Big Mac
03:56sauce. You're also gonna need to make sure that you're tasting this and adjust your
04:00ingredients to your liking. This recipe should get you pretty close, but
04:04depending on your brands and such, you might need to adjust a little bit. Speaking
04:08of adjustments, I decided to take my Ghetto Fabulous Sugar Bowl and drop a
04:12tablespoon of sugar in as well. Now this step is extremely important. It's
04:17absolutely necessary. You're gonna want to hop back to your fries where you want to
04:21boil some water. Toss in a half a cup of sugar and then we're gonna drop in a half a
04:25cup of corn syrup. I know it seems weird, but trust me here. Stick with me. Get that
04:30corn syrup in that water. Bring it up to a boil. Once your water is boiling, you want
04:35to shut off your burner. You want to reach over and grab a handful of those
04:39sultry looking fries and drop them down in your hot water, sugar, corn syrup
04:43mixture. Once you get all of them in, go ahead and throw a lid on top and let it
04:47soak for about 10 minutes in the water mixture. Again, this step is imperative. If
04:52you want your fries to match McDonald's and flavors and crispiness, you have to do
04:56this. Do not skip it. Next, we're gonna get to our buns. Now I'm not gonna go into
05:01detail on these in this video. These are basically the buns for my best buns ever
05:06video. I'll have it linked below. The only difference is we went ahead and
05:09butter washed them and hit them with the most necessary sesame seed. You absolutely
05:14cannot have an MF Big Mac without those little morsels dropped on top. These mostly
05:19look fantastic except with the middle front one. It got a little too saucy at the
05:23party and let a little too much hang out, but we're gonna go ahead and throw it in it
05:26over and make sure it gets home safe. Now that we have our buns prepped, it's
05:31time to hop back over to the fries. Again, you'll want to put them on a paper
05:35towel lined baking sheet and pat them dry. Yes, I know it's gonna cost you some
05:39paper towels in tumultuous times, but this is really easy and it's very important.
05:46You don't want to drop a mega wet fry into your grease unless you think first
05:50degree burns and maybe losing your house is pretty dope. Now it's time to blanch your
05:54fries. If you've never made fries before, this is the most important part of an
05:57even cook. You want to drop your fries into oil heated to about 350 degrees
06:02Fahrenheit. We're not going to do a full cook here. We're only cooking them about
06:06three minutes. This will allow the fry to cook more evenly when we do the full cook
06:10in a few minutes and make that crispy outside of the fry come into fruition
06:14and welcome you to a world of satisfaction and deep fried wonder. You could skip
06:18this step, but if you do, I don't want to be your friend. And now that we've
06:21sufficiently blanched our fries, we're gonna set them on a cooling rack, hit them
06:27with a generous portion of kosher salt, and let them hang out for a bit. Yes, we're
06:32gonna use more paper towels here. By the way, this video is sponsored by Brownie.
06:37Brownie? Brownie? The quicker picker-upper. JK, I got these at Costco, but let's hop
06:45over to our buns. This is pretty self-explanatory. We shouldn't need to go
06:49into a whole lot of detail on this. Be careful not to burn them. Don't forget
06:52to get one of your buns so that you have that double heel in the middle. And once
06:57you have them toasted, pull them on off and finally we'll get to the burger. Now
07:03we're gonna upgrade our beef quality from that sawdust McDonald's uses to
07:07Australian Wagyu. And we're gonna jump from a two ounce patty to a four ounce
07:12patty. Get your grill, cast iron, flat top, or whatever you're using piping hot and get to
07:19the business. We're gonna smash these burgers pretty thin and try to get that
07:23smashed burger crust on them.
07:35Now make sure that you're seasoning your burgers. I'm gonna use my AP seasoning, but
07:41if you can't get your hands on that, salt and pepper are never a bad option with
07:45beef. When you cook your burgers how we're doing it, you want to make sure that
07:49you get the seasoning on before the crust forms. Once there's a crust, there will be
07:54no seasoning that gets into the meat. So make sure you get it while it's still
07:59malleable on the outside. Now here is where we actually cook our fries. You want to
08:07get your grease up to about 350 degrees and drop your fries back down for about seven
08:13minutes. Now this is a perfect illustration of why you never overfill your
08:19grease. If you do that, all that moisture locked in those potatoes, it's gonna spill
08:25right over the top. You can have a burns, fire, whatever. Don't overfill it. Now at
08:31the end of your seven minutes, your french fries should come out looking like the
08:36most pristine batch of fries you've ever seen in your life. Let them drip, then
08:42transfer them to a cooling rack, where again, we're gonna allow them to drain on
08:46a paper towel.
08:53Now the most important step of these french fries is to salt them. For real,
08:58knock all this health crap off. You're about to stuff your face with deep-fried
09:02starch sugar sticks that you've already soaked in sugar and corn syrup water.
09:06Don't be bashful with the salt. Now while you let your fries cook, you might as
09:11well dress this burger. Hit it with the sexy little dollop of your Big Mac sauce.
09:16Some chopped lettuce. Some chopped onion. And because we want to taste it, some of
09:21those big boy pickles. The first of two Wagyu burgers. A slice of American cheese. Now
09:29I know that they don't melt it at all, but I want a little bit of melt on mine, so
09:33I'm
09:33gonna go ahead and work it over with my torch. Just enough to really get that cheese
09:36to kind of droop and settle down into the meat. Now we're gonna drop that middle
09:41bun. And when you get to the middle bun, you know you gotta have some more sauce.
09:47With more sauce comes a little more MF lettuce. Some more MF onion. A saucy knuckle
09:53for the homies who know what's up. And two more of those double D pickles. Don't
09:58think we forgot. Of course, you need to drop one more burger on top. We're gonna hit it
10:06with one more piece of American cheese, which I'm also gonna work over with this
10:10torch. And then last, but not least, it's time to top it off with that bun. And if
10:19you look at this burger and don't think it looks like a beauty, I do not know what to
10:22tell you. Guys, this is my Big Mac. This is the actual Big Mac. You tell me which one
10:35you think is more visually appealing. Of course, I'm gonna start off with a couple
10:39fries.
10:44Yeah, these are, taste exactly like McDonald's fries. What you get is the best
10:49thing on the whole menu. They, when they nail the fries, they nail the freaking fries.
10:56It's good. Now, I gotta figure out how to get a bite of this bad boy.
11:10You gotta bite it off in session.
11:25Man, guys, it's actually too big. It's too big of a sandwich, but it tastes wonderful.
11:34It's, uh, first off, the pickles are a huge upgrade. The sauce is pretty close. The burgers
11:43are phenomenal. And of course, the bun is a much better high-quality bun. It really is.
11:49Um, it's a great burger. If you're a Big Mac fan, you're probably gonna love this. If
11:55you're not a Big Mac fan, you might still love it. It's not really that hard to make.
11:59You might as well give it a shot. And if you liked this video, if you were partially entertained,
12:05uh, if you want to see me win at more challenges that I give myself in the future, uh, go
12:10ahead.
12:10Like, subscribe, leave a comment, a little something. It all goes a long way.
12:16See ya next week.
