Here’s How To Make This Outta Pocket Big Mac Tartare
Would you eat a raw Big Mac?
Foodbeast culinary mastermind Chris skipped right past that question and went to “What would a 100% raw Big Mac taste like?”
The results are inspired by steak tartare, the optimal way to eat raw meat as gloriously tender cubes are fresh cut from steaks. Add in a custom Big Mac Sauce, some pickles and onions, and cold cheese, because God forbid the cheese be melted on the original.
What you get is, as put into Chris’s own words, “The best Big Mac I’ve ever had.”
Peep the above video for a quick recipe on how to make it, or check out our VOD from the Twitch stream where Chris decided to bring this Big Mac tartare to life. Don’t forget to follow for more culinary shenanigans.
We’ve also got the full recipe down below so you can make this “Forbidden Big Mac” at home. Cheers, friends.
For the Big Mac Sauce:
- 1 whole egg
- 1 egg yolk
- 1 tsp whole grain mustard
- 3 cups vegetable oil
- juice of 1/2 lemon
- 2 dozen cherry tomatoes, on the vine
- 8-10 sliced rounds of pickles (about 3-4 oz)
- Salt and pepper to season
For the Tartare:
- 1 whole hamburger bun, plus 1 extra bottom bun (or a super thicc brioche sliced into three rounds)
- 1 cup Big Mac Sauce (from above)
- 4 ounces top sirloin steak
- 4 ounces tenderloin steak
- 8-10 more sliced rounds of pickles (about 3-4 oz)
- 1/2 cup chopped white onion
- 1/2 cup shredded iceberg lettuce
- 1 slice American cheese
- Salt and pepper to season
- Start by covering your tomatoes with a cup of vegetable oil (or until fully covered) in a shallow baking dish. Season to taste and slow roast at 300 degrees F for about 45 minutes to an hour.
- For this step, a stick immersion blender with a vertical container is optimal. Add a whole egg plus an egg yolk to the container, plus the whole grain mustard, about 2 cups of vegetable oil, and the juice of half a lemon.
- Blend by starting at the base of your container, then slowly move the stick blender up until the whole mixture is emulsified. This should take no more than a minute. Set mayo aside when done.
- Prep your remaining ingredients: slice the burger bun if needed, shred some iceberg lettuce, and thinly chop some white onion.
- When the tomatoes are done, blend about a half dozen of them with a cup of mayo and 5-6 rounds of pickles to have enough sauce for one Raw Big Mac. Make sure to season to taste as well, this is where the salt component of your steak will come into play!
- Chop the steak for your tartare into fine cubes just before you’re ready to serve. Mix in a couple of tablespoons of the Big Mac Sauce you made, which will serve as the main seasoning for the tartare.
- To keep things 100% raw, leave the buns untoasted, but if you want some crunch and texture, feel free to toast them lightly.
- On the bottom bun, you’re going to add a spoonful of Big Mac sauce, a scattering of shredded lettuce, and a slice of American cheese. If you can’t stand the cheese being cold feel free to torch it to melt it.
- Add about a half-inch thick puck of your tartare mix, and a sprinkling of chopped white onion, then stack on the middle bun. On top of that, you want another spoonful of Big Mac sauce, more lettuce, and a few rounds of pickles.
- Place down another half-inch thick puck of tartare, and a final sprinkling of white onion. No sauce on the top bun to stay true to the classic McDonald’s Big Mac build.