McDonald's Big Mac Reduced-Fat
By Todd Wilbur
When the first Big Mac was served by a McDonald's franchisee in 1968, it was a time when all food in America was prepared with little attention to the amount of fat. Some low-calorie products had been developed, but they were not hugely popular, and most Americans ate and prepared food using whatever ingredients made it taste the best. Around 27 years later, McDonald's responded to the public's rapidly changing, health-conscious eating habits with the McLean Deluxe, a burger with a significantly reduced amount of fat. But the McLean Deluxe was not a commercial success; it never even came close to selling as fast as the other McDonald's burgers. Soon, the McLean Deluxe was history. And today, as reduced-fat products in supermarkets are selling faster than ever, McDonald's has not replaced the McLean Deluxe on its menu. The Big Mac is still king, with its 31 grams of fat. Here's a clone to make a version of the Big Mac at home with less than half the fat of the original.
Serving size–1 burger
Calories per serving–500 (Original–560)
Fat per serving–13g (Original–31g)
Source: Top Secret Restaurant Recipes Lite by Todd Wilbur.
This recipe is available in
Fat-free special sauce hack
- 1/4 cup fat-free mayonnaise
- 1 tablespoon fat-free French dressing
- 2 teaspoons sweet pickle relish
- 1 1/2 teaspoons finely minced white onion
- 1/2 teaspoon white vinegar
- 1/2 teaspoon granulated sugar
- 2 sesame seed hamburger buns
- 2 additional top buns
- 1 1/2 pounds super-lean ground beef (7% fat)
- Pinch salt
- Pinch ground black pepper
- 2 teaspoons finely diced white onion
- 1 cup chopped iceberg lettuce
- 2 slices fat-free American cheese
- Dill pickle slices
- Do This
1. Prepare the sauce by combining all of the sauce ingredients in a small bowl and mix well. Cover and chill until needed.
2. With a serrated knife, cut the top (the rounded part) off both of the extra top buns. This will create two double-faced middle buns for your double-decker hamburgers. The part you cut off—the part with the sesame seeds—can be tossed.
3. Brown the faces of all the buns—including both sides of the two middle buns—in a saute pan or griddle that has been preheated to medium heat. Keep the pan hot.
4. Divide the meat into four 1/8-pound portions. Roll each one into a ball and press it down onto wax paper to approximately the same diameter as the bun. Peel the beef patties from the wax paper and cook them in the hot pan or on the griddle. Lightly salt and pepper each patty and cook them for 2 to 3 minutes per side.
5. While the meat cooks, prepare the rest of the sandwich by spreading about a tablespoon of the sauce onto the face of the bottom bun, and the same amount onto the top face of the middle bun.
6. Sprinkle about 1/2 teaspoon of white onion onto the sauce on each of the four buns.
7. Divide the lettuce into four even portions and spread it on the onions on each of the sauce-covered buns.
8. Place a slice of American cheese on the lettuce on each of the two bottom buns.
9. Place two dill pickle slices on the lettuce on each of the two middle buns.
10. When the meat is done, place the patties on each of the bottom and middle buns on top of the other ingredients, then assemble the burger by stacking the middle buns onto the bottom buns, and finish it off with the top bun. Microwave the burger for 10 to 15 seconds, if you would like it to have that just-out-of-the-box experience.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.