Big Mac

1. For the Big Mac sauce, combine all the sauce ingredients in a bowl, season with salt, and chill until needed.
2. For the patties, season the mince with salt and pepper and shape into 4 balls using about a third of a cup each. Sit each on a square of baking paper and flatten into 15cm circles.
3. Heat the oil in a large frying pan over high heat and cook the patties in 2 batches for 1 to 2 minutes each side, until lightly charred and cooked through, then keep warm.
4. Carefully slice each bun into three across, then lightly toast.
5. To assemble, spread a little sauce over the bottom bun, then layer on chopped onion, shredded lettuce, a slice of cheese, a beef patty and some pickles. Add the middle bun layer, spread on more sauce, and repeat the onion, lettuce, pickles and patty, finishing with another spread of sauce. Top with the bun lid and serve.

Tips from the ZestyPlate Kitchen

• Press the patties thin and wide. They shrink as they cook, and you want them spilling to the edge of the bun.
• Handle the mince lightly when shaping. Working it too much packs the patties tight and makes them tough.
• Mix the special sauce ahead and chill it. The flavours settle and round out the longer it sits.
• Toast the bun layers so they stand up to the sauce and hold the stack together.