As a child of the 1990s McDonald’s was a major pillar in the structure of my life. Because my family was very frugal with their money, my sisters and I often dreamed of dolls and toys from television commercials knowing that they were never coming home with us. Now that I am an adult I realize what a huge waste of money these overpriced toys are. But as a young child, these seemed to be the end-all be-all of life itself. You felt like you had to have a Barbie doll, Furby, and Tomagachi to fit in with the other kids. Anyway, this was why I looked forward to Happy Meals as a kid. It often came with a toy that otherwise would never have reached my eager hands. As I grew older, I began to appreciate food for its own merits as opposed to its role as a bridge to coveted toys. I realized that the Big Mac tasted so much better than the cheeseburgers in Happy Meals. Back in those days, supersize was the way to go. Of course, at the time we did not realize that this would contribute to an already growing obesity epidemic. I remember the joy and reckless abandon with which I approached each Big Mac combo.
Unfortunately these eating habits led to alarming weight gain into my early twenties. I realized that I could not eat McDonald’s on a regular basis if I wanted to live a long healthy life so I changed my eating habits and exercise habits. Nowadays my typical lunch and dinner plates are filled with veggies and lean proteins. But every once in a while, I crave food that transports me back to the simple days. I return to my childhood favorites, and the Big Mac is definitely #1 for me. Something I’ve learned about food is that nothing improves the taste of food more than nostalgia. Well….nothing beside extreme hunger. So, in attempt to relive fond childhood memories, I made my own Junior Mac. It is a very easy recipe, and unlike the original Big Mac, it only has 1 slice of cheese, 1 patty, and 1 bun. It satisfied my craving without breaking the calorie bank. My husband was definitely a happy camper when I made this for dinner. Hope you enjoy it too!
The fattier the ground beef, the more juicy and tender it is. 85% lean ground beef would probably yield a juicier burger, but for health reasons, I usually choose 90-95% lean. The choice is yours.
Do not smash or press your burgers as they cook. That will release all the juices and result in a dry patty.
I like to season my ground beef and mix it together, then form a patty. It gives the meat better flavor. Some people choose to form the patty and then put the seasoning on top. It depends on personal preference, but I am always in favor of more flavor.
For burger patties, always make the patty the same size or a bit larger in circumference than your bun. Burger patties shrink when they are cooked, and if yours is too small it throws off the ratio of your cheeseburger.
Prep Time: 5 minutes
Cook Time: 5 minutes
1 lb ground beef, 90% lean
1 tbsp seasoned salt (I used the Trader Joe’s brand) or to taste
ground pepper to taste
4 burger buns
4 leaves of lettuce
4 slices sharp cheddar or American’s singles
½ cup onion, diced
8 tbsp Thousand Island dressing
Optional: sliced pickles
Place buns in toaster oven and set to light to medium darkness.
Season ground beef with seasoned salt and pepper, then form into 4 equal patties. Use the burger bun as a reference point for the size of your patties. Make your burger the same size or a bit larger than your bun.
Heat large skillet and spray with a bit of cooking oil. When pan is hot place burger patties on skillet. Fry on each side for 3-5 minutes depending on desired level of doneness.
After flipping burger patties, place a slice of cheese on top of each patty and cover pan with a lid to allow cheese to melt.
(Optional step: sear some additional cheese directly on the pan for 1 minute for a gooey burnt cheese addition to your burger. )
When burger patties are done, spread Thousand Island dressing on both sides of buns.
Place burger patty on bottom bun. Layer lettuce, onion, and pickles on top. Then top with the top bun.