Surely, that's how you make a big Mac!

This is the closest "special sauce" copy you'll find anywhere, make it at home & take it with you ready prepared.

Ingredients;

4 oz mayonnaise
2 tablespoons French dressing
4 teaspoons smooth Branston pickle
1 tablespoon very finely grated white onion
1 teaspoon white wine/cider vinegar
1 teaspoon sugar
a sprinkle of salt

1. Combine all of the ingredients in a screw-top jar
and stir well.
2. Refrigerate the night before you go to the show, so that the flavours blend.
3. Stir the sauce a couple of times as it chills.

Ingredients; buns, gerkins, lettuce,
onion, cheese
(I recommend Red Leicester because it melts really nicely) & burgers.

The bottom of the bun,
Special sauce,
Finely sliced lettuce & onion,
Cheese
Burger,
Middle bun, toasted
more Special sauce,
More finely sliced lettuce & onion,
Two Gherkin Slices,
another Burger
And finally the top of the Bun

If you still think that you like Big Macs,
This is the closest "special sauce" copy you'll find anywhere, make it at home & take it with you ready prepared. Ingredients; 4 oz mayonnaise 2 tablespoons French dressing 4 teaspoons smooth Branston pickle 1 tablespoon very finely grated white onion 1 teaspoon white wine/cider vinegar 1 teaspoon sugar a sprinkle of salt 1. Combine all of the ingredients in a screw-top jar and stir well. 2. Refrigerate the night before you go to the show, so that the flavours blend. 3. Stir the sauce a couple of times as it chills.	It's probably because of that tasty "secret" spread that is slopped onto both decks of what is allegedly “the world's most popular double-decker hamburger”. And what's so special about this sauce? After all, it's basically just Thousand Island dressing, right? Pretty much, but this sauce has a bit more sweet pickle relish in it than your average thousand-island concoction. I have found that this copy comes very close to the original with the inclusion of some French dressing. This, along with the sweet & sour flavour that comes from vinegar and sugar, makes this sauce go well on any of your home burger creations, whether they're Big Mac clones or not.
Tools; either the grill that’s in your van or a disposable BBQ & something to stand it on, a chopping board & a sharp knife, a fish slice to turn the burgers, some plates & a spoon for the special sauce.
Ingredients; buns, gerkins, lettuce, onion, cheese (I recommend Red Leicester because it melts really nicely) & burgers.
Now, to do this properly, go down to your local butcher & buy your burgers there. Ask the butcher to tell you what he puts into the burgers that he makes & sells for very slightly more than the rubbish that you’re used to buying from the supermarket. You should pay no more than 50-60p per burger & if you’re used to eating frozen rammel, They will taste like you’re eating steak. Trust me, I wear no shoes!
	Method; Pre-heat the Grill or BBQ (don’t forget to let a disposable BBQ warm up for at least 20 minutes) & then cook the burgers according to the following table; Rare – 3 mins /side Medium – 4 mins/side Well done – 5 mins/side Cut the Bun into three & drop the middle section onto the BBQ (or under the grill) for about 30 seconds a side while you’re cooking the meat. Assemble your big barefoot burger from the bottom to resemble a big Mac as follows;
The bottom of the bun, Special sauce, Finely sliced lettuce & onion, Cheese Burger, Middle bun, toasted more Special sauce, More finely sliced lettuce & onion, Two Gherkin Slices, another Burger And finally the top of the Bun
the big barefoot burger. Is that better or what? back