Homemade Big Mac

Instructions

1. Make tang zong: In a small saucepan, whisk together 18g all-purpose flour, 60ml whole milk, and 30ml water until smooth
2. Cook the tang zong over medium heat while stirring occasionally for 30-60 seconds until thickened, then set aside
3. Heat 120ml whole milk and 150ml water to 95°F
4. Mix in 21g granulated sugar and 8g instant yeast, let sit until fruity
5. In a stand mixer bowl, combine 525g bread flour and 7g fine sea salt
6. Turn mixer to medium-low and add the yeasty milk mixture, tang zong, 1 whole egg, and 1 egg yolk
7. Mix for 2-3 minutes until smooth dough forms
8. Add 42g softened unsalted butter one tablespoon at a time until fully incorporated
9. Mix until dough is smooth, then form into a ball and place in greased bowl
10. Cover with plastic wrap and let rise at room temperature for 1 hour until doubled
11. Degas dough and divide into 8-9 equal pieces on unfloured counter
12. Roll each piece into a tight ball and place on parchment-lined baking sheets with space between
13. Cover with inverted baking sheet and proof at room temperature for 30 minutes
14. Brush each bun with egg wash (1 beaten egg with water) and top with sesame seeds
15. Bake at 375°F with convection for 17 minutes until deep golden brown
16. Immediately brush with melted butter and cool on wire rack
17. Make Big Mac sauce: Mix 120g mayonnaise, 42g ketchup, 42g yellow mustard, 1 finely diced bread and butter pickle with juice, 0.125 tsp onion powder, 3 tbsp brunoise sweet onion, 1 grated garlic clove, salt, and pepper
18. Prepare lettuce: Combine shaved iceberg lettuce with optional finely chopped parsley and lemon zest
19. Slice onion razor thin and rinse under cold water to reduce bite
20. Form 2 lbs ground beef into 8 evenly sized balls
21. Heat lightly oiled pan over medium-high heat until screaming hot
22. Place beef ball in center and immediately press down with spatula back to quarter-inch thick, slightly wider than buns
23. Season generously with salt and pepper, sear 1-2 minutes until rich brown crust forms
24. Flip, season other side, sear 1 more minute
25. Toast all cut bun sides in butter in a pan until roasty toasty
26. Add cheese slice to bottom and middle bun halves, melt under broiler or with kitchen torch
27. To bottom bun: add lettuce, sweet onion, generous dollop of sauce, crispy fatty patty
28. Add middle bun section on top
29. Repeat layering: lettuce, onion, sauce, second patty
30. Top with final bun section and serve immediately