Making The McDonald's Big Mac At Home | But Better

Burger Buns:

1. Lightly grease a large bowl with vegetable oil. Set aside. 
2. To make the tangzhong: in a small saucepan, add the all-purpose flour, ¼ cup (60ml) whole milk and 2 tablespoons (30ml) of water. Whisk until smooth and heat over medium, stirring until the flour is fully hydrated and forms a thick paste, similar to a roux. Scrape the tangzhong into a small bowl and set aside. 
3. To make the dough: combine the remaining milk and water and heat to 95℉ (35℃). Add the sugar and yeast and stir to combine. Set aside at room temperature for 5 minutes until frothy.
4. In the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and whisk to combine. With the mixer running at medium speed, pour in the yeast mixture and then add the tangzhong, egg and yolk. Mix for 2-3 minutes until a smooth dough starts to form. Add the butter, one tablespoon at a time, mixing to fully incorporate. Knead until the dough is smooth and pulls away from the sides of the bowl.
5. Turn the dough out onto a work surface, roll into a ball and place into the prepared, greased bowl. Cover with plastic wrap and set aside at room temperature to rise for 1 hour or until doubled in size. 
6. Line two baking sheets with parchment paper. Set aside. 
7. Punch down the dough to release the gasses and then turn out onto a work surface. 
8. Divide the dough into 8-9 equal-sized pieces (depending on how big you want the buns).
9. Shape each piece into a ball by turning the dough in a circular motion between the palms of your hands, keeping the dough in constant contact with the work surface to create a taut, round shape.
10. Place the balls of dough evenly-spaced apart onto the 2 prepared baking sheets. Cover each with an inverted baking sheet and set aside at room temperature to proof for 30 minutes. 
11. Preheat the oven to 375℉ (190℃). (If you have a convection capability, then set to convection.)
12. Brush each bun with prepared egg wash (1 egg whisked with a splash of water) and then sprinkle each with sesame seeds. 
13. Bake in the oven for 17 minutes until puffed and golden brown.
14. Remove from the oven and immediately brush with melted butter. 
15. Place the buns on a cooling rack to cool completely. 
16. Once cooled, sliced each bun crosswise into thirds so that you have 3 rounds of similar thickness. 
17. Toast each third of the bun on both sides in melted butter until golden brown and crispy. Set aside to build the burger. 

Big Mac Sauce:

1. Combine all ingredients into a small bowl and whisk to combine.
2. Set aside to use immediately or pour the sauce into an airtight container and store in the refrigerator until ready to use. 

Toppings:

1. In a medium bowl, add the lettuce, parsley and lemon zest. Toss to combine and set aside.
2. Place the onions in a medium bowl. Rinse under cold water to remove some of their raw pungency and then drain thoroughly. Set aside. 

The Burger:

1. Divide the beef into 8 (4oz) portions and then roll each portion into a ball. 
2. Grease a medium stainless steel skillet with cooking spray and heat over medium-high. 
3. Add the ball of beef into the hot pan and, using the back of a large spatula, press down to smash the beef into a flat patty about ¼” thick (6mm). Season with salt and pepper and sear for 1-2 minutes. Flip and season the patty on the other side with salt and pepper. Sear for another 1-2 minutes. Remove to a plate. 
4. Repeat with the remaining patties.
5. To build the burger, on the bottom half of the toasted bun, add a slice of cheddar cheese. To the middle bun, add the American cheese. Melt under the broiler or with a torch. 
6. To the bottom bun, add a handful of lettuce followed by a thin layer of sliced onion. 
7. Add a generous dollop of Big Mac sauce and then top with a burger patty. 
8. Onto the middle bun, add a handful of lettuce and a thin layer of sliced onion. Arrange pickles on top, if using then top with the second burger patty. Place this entire middle section on top of the bottom burger patty. Add a generous dollop of sauce.
9. Crown the burger with the top bun.