* puff pastry sheets * center bread (can be a slice of bread, from a bun, etc) * 1/2 cup ketchup * 1/2 cup mustard * 1/2 cup mayo * 1/4 cup relish * salt & pepper * sesame seeds
​
***INSTRUCTIONS:***
1. Dice your onion, put into a pan at low heat. Caramelize your onions from 1-4 hours, depending on how much time you have. The jammier the onion, the better! 2. Let’s make our sauce. Combine the ketchup, mustard, mayo, relish, salt & pepper, (optionally) some garlic powder, and some of your caramelized onions. Technically Big Mac sauce, as I learned, doesn’t have ketchup in it, but it tastes better that way in my opinion! You can also omit the mustard, and it’ll still be a classic burger sauce. 3. Toast your middle piece of bread. It’s okay if you over-toast it, as it’ll be holding the fort in the center of our big mac wellington. 4. With your ground beef, separate it until you have ¼ lbs beef patties. Roll them into balls, place on parchment paper, then smash into disks. Cook them on medium high, don’t forget to season! Set aside. 5. Once your patties are cooked, lay out a sheet of cling wrap and lay down your blanket of prosciutto. Assemble your “big mac” here, adding onions, sauce, patty, cheese, center bread, patty, cheese, sauce, and wrap it in the prosciutto as tightly as you can. Put in your fridge to rest for 30 minutes. 6. Now, wrap everything in your puff pastry as tight as possible. Place them on your tinfoil lined baking sheet, brushing with egg wash, and topping with sesame seeds. 7. Bake for 15-20 minutes at 400F 8. Serve on a shredded bed of lettuce with a sauce swoosh on the side. Enjoy!
1 Comment
hiya! these were a result of me relaxing with recreational activities after work one night. they came out delicious, highly recommend!
***INGREDIENTS:***
**PRODUCE:**
* Lettuce
* Yellow or white onion
**MEATS, ETC:**
* 1lbs ground beef
* 8oz sliced prosciutto
* 1 egg
**CONDIMENTS, ETC:**
* puff pastry sheets
* center bread (can be a slice of bread, from a bun, etc)
* 1/2 cup ketchup
* 1/2 cup mustard
* 1/2 cup mayo
* 1/4 cup relish
* salt & pepper
* sesame seeds
​
***INSTRUCTIONS:***
1. Dice your onion, put into a pan at low heat. Caramelize your onions from 1-4 hours, depending on how much time you have. The jammier the onion, the better!
2. Let’s make our sauce. Combine the ketchup, mustard, mayo, relish, salt & pepper, (optionally) some garlic powder, and some of your caramelized onions. Technically Big Mac sauce, as I learned, doesn’t have ketchup in it, but it tastes better that way in my opinion! You can also omit the mustard, and it’ll still be a classic burger sauce.
3. Toast your middle piece of bread. It’s okay if you over-toast it, as it’ll be holding the fort in the center of our big mac wellington.
4. With your ground beef, separate it until you have ¼ lbs beef patties. Roll them into balls, place on parchment paper, then smash into disks. Cook them on medium high, don’t forget to season! Set aside.
5. Once your patties are cooked, lay out a sheet of cling wrap and lay down your blanket of prosciutto. Assemble your “big mac” here, adding onions, sauce, patty, cheese, center bread, patty, cheese, sauce, and wrap it in the prosciutto as tightly as you can. Put in your fridge to rest for 30 minutes.
6. Now, wrap everything in your puff pastry as tight as possible. Place them on your tinfoil lined baking sheet, brushing with egg wash, and topping with sesame seeds.
7. Bake for 15-20 minutes at 400F
8. Serve on a shredded bed of lettuce with a sauce swoosh on the side. Enjoy!
​
[Our recipe video here if you are a visual learner :)](https://www.youtube.com/watch?v=tC-tWmc6gsA)