Some things in life should be messy. Admittedly, most of those things are food-type-things. But one of the most indisputable messy pleasures in the entire spectrum of untidy things that just shouldn’t be messed with are burgers. There’s a reason Rosie of The Londoner refers to the very best she encounters as “filthy”. Aside from the obvious innuendo: a truly good burger is often signified by a trail of sweet burger juices worn down to the elbow.
But the same is sadly not as true of veggie burgers. I’m not shitting on veggie burgers. I love ’em and have countless times opted for them over meat, but I don’t know if I could have called any of them “filthy” while summoning the mixture of primal desire and guilty pleasure that Rosie does when encountering an impressive tower of beef. Sure, it’s not exactly the mess that makes the burger good, but when the burger is good and you’re left with a plate swimming in the bloody remains of your enemy/meal it’s all the more satisfying.
Lucky thing is, I don’t think it’s the meat that makes a burger (shhh, I know). It’s all about condiments. Condiments and cheese.
When I came across Baking = Love’s version of a homemade Big Mac I was intrigued, but didn’t think much of it until eating a not-really-worth-$19 burger the other night. There was nothing inherently wrong with it, but I was just a little meh about the whole thing. Poor condiment execution probably. And then, it struck me: what knowing the recipe for special sauce really means is that we are free to make Big Macs to suit our dietary needs/desires! It’s all about the condiments anyway.
It’s been years since I ate McDonalds and I’ve never eaten it very often. When I was a kid I remember a cousin asking if we were “gonna get Maccas” on the way home and just looking at him blankly, blinking like an imbecile. Er, what you say? Meccers?
I found out years later when a McDonalds actually opened in my home town, but still, aside from those birthday parties back in primary school I’ve never been a very frequent customer. That said, everyone should have the pleasure of a truly trashy, fucking WRECK of a burger, and this, my friends surely is.
Oh, sure, anybody can get a mushroom to weep into a bun, but this thing has the classic messy burger gratification, plastic cheese for that true junk food feel, and you know what? The thing that makes it taste most like a fast food burger: teeny little pieces of onion. What? What what?
This thing is filthy. It’s sloppy. It’s a beast (to use one of Rosie’s other favourites). But the awesome thing? It’s only metaphorically.
[My special sauce recipe won’t be a close to the original as the one here, because I couldn’t get the real american brand ingredients, but it’s close, and like I said, the cheese and onion really pull it together in terms of Big Mac taste. You can see the original here.]
Special Sauce (makes enough for about 4):
1/2 cup mayonnaise
3 tbsp French dressing
1 tbsp + 2 tsp mustard pickles
1 tbsp finely minced onion
1 tsp white sugar
1 tsp white vinegar
four large mushrooms
2tbsp soy sauce
2tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic
salt & pepper
nice round buns 😉
lettuce (I only had baby spinach, but iceberg is probably more authentic)
gherkins, finely sliced
packaged cheese slices
finely minced onion
Combine ingredients for special sauce. Store in fridge for flavours to develop (you can not do this if you didn’t realise this was a thing). Combine ingredients for mushroom marinade – olive oil, soy sauce, balsamic, salt and pepper, garlic – coat stemmed mushrooms in marinade and let sit for two hours.
Put marinated mushrooms on oven tray and bake for 15-20 minutes until cooked through. Remove from oven and top half of them with a slice of cheese each. Return to oven for 30 sec or until cheese is melted. Cut buns into three parts. When mushrooms are done layer ingredients on bun in this order: bottom bun, sauce, lettuce, sprinkle of onion, mushroom, cheese, middle bun, sauce, lettuce, sprinkle of onion, sliced gherkins, mushroom, top bun.