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McDonald’s Big Mac

Chef Devin Alexander's healthy alternative to this fast-food classic.

One serving: 386 calories, 26 g protein, 44 g carbohydrates, 11 g fat, 3 g sat. fat, 2 g fiber. You Save: 174 calories, 19 g fat, 7 g sat. fat
McDonald’s Big Mac Photo
Yield: Serves 1

Ingredients

Save time and calories by omitting the second bun bottom and simply making 1 patty instead of 2 with the 3 ounces of beef. This way, you’ll need only 1 1/2 tablespoons of sauce. You’ll be left with a more nutritionally balanced burger. Plus, you’ll still have room for some fries or a side salad, all the while still enjoying that great Big Mac flavor . . . in minutes. - Chef Devin

  • 3 ounces 96% lean ground beef (about 1⁄3 cup)
  • 2 pinches of salt
  • 1 sesame seed hamburger bun + 1 bun bottom
  • 1 slice (1⁄2 ounce) 2% milk yellow American cheese
  • 1 tablespoon + 1 teaspoon + 1 tablespoon McDonald's Big Mac Sauce
  • 1 teaspoon finely chopped white onion
  • 1⁄3 cup shredded iceberg lettuce
  • 2 rounds dill pickle

Instructions

  1. Divide the beef in half. On a sheet of waxed paper, shape each half into a 4" patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.

  2. Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. (If the pan is not large enough to hold the patties and the buns, first cook 1 patty with the bottom bun and then start assembling the sandwich while the others cook.) Just before the patties are cooked, place the cheese on 1 patty.

  3. Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with the remaining 1 tablespoon sauce, the onion, lettuce, pickles, the remaining burger, and the bun top.

Reprinted from Fast Food Fix by Devin Alexander (c) 2006 by Devin Alexander. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735. www.devinalexander.com



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