Baguette Big Mac

8.5community · 4 votes9.1BM score

8.5

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About

This version turns the Big Mac into a full sandwich using a crispy French baguette. It keeps all the classic flavors, sauce, lettuce, pickles, onion, cheese, but with one long patty instead of two. It looks incredible, tastes great, but it’s a bit messy and harder to eat because everything wants to slide out. You get a long sandwich with a crispy outside and soft inside, packed with beef and sauce. It should look overstuffed and slightly messy. Cut it in half so it’s easier to handle. Eat immediately, it falls apart if it sits. It scored 9.1 out of 10 here, and readers have voted on it 4 times since. The full method runs to 8 steps below. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

0 / 15

patty

Ground beef500g ground beef, 80/20
Salt1 tsp salt
Black pepper1/2 tsp black pepper

big mac-style sauce

Mayonnaise1/2 cup mayo
Yellow mustard1/2 tbsp yellow mustard
White vinegar1/2 tbsp white vinegar
Dill pickle2 tbsp pickle juice
Dill pickle2 tbsp finely chopped pickles
Garlic1 clove garlic, very finely minced
Paprika1 tsp paprika (add more for color)

toppings

Iceberg lettuceshredded iceberg lettuce
White onionfinely diced onion
Dill picklesliced pickles

assembly

Baguette1 fresh baguette
American cheese3 slices american cheese

Recipe

1
Start with the sauce so it has time to develop. Mix mayo, mustard, vinegar, pickle juice, chopped pickles, garlic, and paprika until smooth and slightly orange. No ketchup, the color comes from paprika.
2
Shape the beef into one long patty matching the length of your baguette. Keep it about 2 cm thick. Don’t pack it too tight or it turns dense.
3
Heat a pan or griddle to medium-high. Cook the patty for 4–5 minutes on the first side until a deep brown crust forms. Season with salt and pepper.
4
Flip, add all 3 slices of cheese across the length, and cook another 3–4 minutes until melted and the inside is juicy. If it’s too thick, give it a bit more time so it cooks through.
5
Slice the baguette lengthwise. Toast it cut-side down in a pan over medium heat for 1–2 minutes until golden and slightly crisp.
6
Spread sauce on both sides of the baguette. Add shredded lettuce, diced onion, and pickles evenly along the length.
7
Place the long cheesy patty into the baguette, pressing it in slightly so it sits flat.
8
Close the sandwich, press gently, and cut in half. Be careful, it’s easy for everything to slide out while eating.