Such a simple and appetizing "Big Mac"

The history of sandwiches is not new. Few of us have the opportunity to eat properly every day. This requires time, which is so lacking in the ordinary modern man. Therefore, it is the sandwich in all its variations - the only way out when you need a quick and, if possible, a snack. It's no secret that the largest chain of fast food stores in the world is "McDonald's". It is his original novelties that sometimes save us in difficult situations. One of the worthy representatives of this fast food is considered to be "Big Mac".

A successful combination

Nobody will argue that "Big Mac" is, in fact, just a complex sandwich. It is prepared from the most common products, but a highlight in another. All these ingredients are selected in a way that advantageously emphasizes the taste qualities of each other. It is clear that the roll will be softer and tastier if it is soaked with tender sauce, and the juicy cutlet perfectly fits with the fresh vegetable salad. And "Big Mac" successfully combines all these nuances. Particular attention is paid to the sauce. After all, without this, this complex design will be a banal sandwich: either a sandwich, or a hamburger. In shops it is made with special equipment: ovens, plates, frying cupboards. In addition, the cooks prepare in advance the crushed components. All this makes it possible to put the production on a real flow. Still would! And how else to satisfy the requests of hundreds of buyers who line up in the multimeter queues to acquire this miracle of cooking?

Multi-tiered pleasure

Before cooking, you must ensure that all products are in place. For one "super-burger" you will need:

• 2 buns with sesame seeds ;
• 2 beef patties;
• A slice of hard cheese;
• 3 circles of pickled cucumber;
• A couple of tablespoons of sauce (specially prepared);
• 2 teaspoons of chopped onion;
• A quarter of a glass of salad (washed, dried and chopped).

For sauce it is necessary to have:

• Half a glass of any mayonnaise;
• A tablespoon of brine (sweet);
• A couple of tablespoons of French salad dressing;
• 1 teaspoon of sugar and vinegar (white);
• Half a teaspoon of garlic and onion powder, as much mustard and paprika.

Now you can start to prepare "Big Mac":

1. At the very beginning in the blender, you need to mix all the ingredients of the sauce to a homogeneous consistency. Put the mass in the refrigerator for about an hour.
2. Buns cut along into 2 parts and cook from them toast. Top (with sesame) fry only on one side.
3. Leave the lettuce as much as possible, and cut the onions into cubes.
4. Fry 2 cutlets on both sides, flattening them to 0.5-0.8 centimeters.

Now you can start assembling the product. The structure will look like this:

• A bun that is heavily oiled with sauce;
• salad;
• cheese;
• cutlet;
• bow;
• Bun, also smeared with sauce;
• salad;
• cucumber;
• cutlet;
• bow;
• The top of the bun (with sesame).

Mixture for every taste

Usually, cooks in stores do not apply to components and semi-finished products, from which you have to cook. They try to keep secret what is happening in the kitchen. Therefore, curious craftsmen try to unravel the composition of the famous product on their own. What is "Big Mac"? The recipe is one, but there are many varieties. The main ingredients are well known, but some have their own characteristics. So, for example, as a salad, the usual Iceberg is quite suitable. With the same success you can use any other leafy greens. From cheeses it is best to take cheddar, it is ideal to taste. But, by and large, you can take a cut of almost any hard cheese. When choosing cucumbers, it is better to stop at the gherkins. They pleasantly crunch and noticeably refresh. Onions, too, does not cause any problems. The main thing is a bun, a cutlet and a sauce. Bread should be thin, soft, slightly sweet and abundantly sprinkled with sesame seeds. For meatballs, it is better to take meat fatter, so that after frying it is not too dry. A sauce is a special secret of the firm. Even knowing all its components, there is no guarantee that the result will be desired. Some people use a simplified version, mixing ketchup with mayonnaise and chopped onion, but in this case a completely different product is obtained.

As easy as pie

Sometimes, looking at some culinary works, it seems that it is almost impossible to repeat this. But do not be discouraged. The secret of how to make "Big Mac", long been uncovered. Even several variants of its preparation are known. For one of them you will need:

• Half a kilogram of minced beef;
• Packing of buns for hamburgers;
• One onion;
• A pair of fresh tomatoes;
• Two pickled cucumbers ;
• Packing of hard cheese in plates and sauce.

To cook such a product is a complete pleasure:

1. From the prepared forcemeat fry thin cutlets.
2. Buns cut in half and fry in the bottom of the toaster.
3. Lay the products in layers: rolls - lettuce - cutlets - cheese - tomato - cucumber - onion - sauce. It turned out a pyramid, which was left only to cover the top not roasted piece of bread. Everything, the fragrant burger is ready!

He does not differ much from the product from McDonald's. And if you can find all the necessary ingredients for a special sauce, it will even get better.

Master class from a specialist

Experts say that "Big Mac" at home is as easy to do as any other product. For this, it is not necessary to have special adaptations and special knowledge. The main thing is to have at hand the necessary products, and skill and desire will do their thing. Why is everything so fast in McDonald's? Yes, because there is a whole team, and the necessary components are always available. For example, at home for making cutlets first you need to make minced meat, and in the store for this there is a frozen semi-finished product, which can only be heated in the oven. The necessary vegetables and greens are already pre-cut and a piquant sauce is prepared in advance. By the way, according to the representative of the company itself, its composition is quite simple: mayonnaise, mustard, sweet pickled cucumber, onion, garlic in granules and a little paprika for color. In other respects, the standard procedure with layers is repeated exactly. Some are convinced that the home option is better, since it contains fewer food additives and flavors. May be. But the choice is made by the buyer.