To make the burger sauce add all the ingredients into a bowl and mix, refrigerate and allow the flavours to combine for an hour.

As well as this, those patties are THIN, so we found that weighing out 50g of beef mince mixture, and spreading it into a 12cm ring mould creates that nice thin burger. We've also added tomato ketchup to give it that salmon-y pink colour because special sauce doesn't actually contain any ketchup - YEP!įor four burgers, you need eight buns, because the Mac uses two bun bases and one bun top, along with two patties. It consists of store-bought mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic powder, onion powder and paprika. And while many of us thought the sauce was a secret, the recipe has actually been available for years. Of course, the most famous part of the Big Mac, is the special sauce. And trust us, making one yourself is sooooo rewarding and SO worth it. Which is why we decided to recreate our very own Big Mac. From the bun to patty ratio, the perfectly melted cheese, and of course THE BIG MAC SAUCE, we can't get enough of the burger. Serve immediately.It is no secret that here at Delish UK headquarters, we're kinda obsessed with McDonald's, so we're 100% missing our Maccy's fix while the fast-food chain is currently closed.Īnd one of the things we're missing the most is of course the humble Big Mac. Top with the pepperoni.īake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Transfer the wedge to the prepared baking sheet.

Fold the 'crust' end to make it a little thicker. Fold in the edges to make it a perfect wedge. Roll out the dough on a floured surface and form into a large wedge shape. (The dough will last for 3 or 4 days refrigerated.)įor the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. Form a ball and toss to coat the dough ball in the olive oil. Pour in the yeast mixture and mix until combined.Ĭoat a separate mixing bowl with a light drizzle of olive oil and tip in the dough.

With the mixer running on low speed, drizzle in the olive oil and mix until combined. In a mixer with a paddle attachment, combine the flour and salt. For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm-not lukewarm-water.

Giant big mac pizza roll recipe