McDonald's Big Mac Reduced-Fat
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.
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
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.
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There's no better way to clone the great pizzas from this creative chain than to start with dough made from scratch. Since the best way to re-create commercial-style pizza dough at home is to use the same slow-rising technique the pros use, you're going to have to plan ahead at least 24 hours. This is the length of time it will take for the gluten in the flour to work its magic while resting comfortably in your refrigerator. And, if you've got the patience, 48 hours is even better.
Once the dough is ready to go, you should bake your pizzas—my CPK California Club Pizza recipe makes two—on a pre-heated pizza stone in your oven. If you don't already have one, you can find one of the round or rectangular stones in just about any housewares store. This cooking method is the absolute best way to produce an evenly baked finished product with a texture and taste that mirrors the amazing pies CPK whips out of rocket-hot brick pizza ovens.
Source Top Secret Restaurant Recipes 2 by Todd Wilbur.
This is the spicy sauce that comes on your Gordita or Chalupa at Taco Bell. But the only way to get a significant amount of the delicious creamy sauce to use at home on tacos, fajitas, and burritos is by making some yourself. With this original TSR clone you will make enough to hold you over for a while. You need a food processor to puree the vegetables, but don't expect to use all the puree. I've made the measurements for the puree larger than required so that your food processor will have something to grab on to. This is a mayo-based sauce, so if you want to eliminate some fat, use light mayonnaise in the recipe and make low-fat homemade Baja Sauce. You can't get that at Taco Bell.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part about this copycat Panera spinach souffle recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.
Find more of your favorite recipes from Panera Bread here.
Source: Top Secret Recipes Unlocked by Todd Wilbur.TRANSLATE with xEnglishTRANSLATE with
The packet of Taco Bell spices you buy in grocery stores makes delicious spicy beef for tacos, but don't expect it to taste exactly the same as the beef at the giant Mexican food chain. For a better clone, use this recipe. Once the meat is prepped, it's simple to build soft tacos the Taco Bell way using these steps. If you want crispy tacos, replace the soft flour tortillas with crunchy corn shells.
Source: More Top Secret Recipes by Todd Wilbur.
For over 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.