1) With a serrated knife, cut the top off the extra bun, leaving about a 3/4" thick slice. This will be middle bun in your sandwich. 2) Place 3 buns face down on hot griddle or pan and toast to lt. brown. Set aside, but keep pan hot. 3) Divide ground beef in half and form 2 thin patties (use hamburger press if you have one-it works best) slightly larger than bun. 4) Cook patties in hot pan over med heat for 2 to 3 min. a side. Salt lightly. 5) Build the burger in the following stacking order from the bottom up: bottom bun--half of dressing--half of onion--half of lettuce--Amer. cheese beef patty--middle bun--rest of dressing--rest of onion--rest of lettuce-- pickle slices--beef patty--top bun. Yield: 1 sandwich To build a Big Mac Jr. (it is sold on a "limited time only" basis), follow this stacking order from the bottom up: bottom bun--beef patty--Amer. cheese--2 pickle slices--1/4 cup chopped lettuce--1/2 tsp. finely diced onion--1/2 tb. Kraft Thous. Isl. Dressing--top bun
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 1|
|Calories from Fat: 592 (75%)|
|Amt Per Serving||% DV|
|Total Fat 65.7g||88 %|
|Saturated Fat 27.1g||136 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 196.7mg||61 %|
|Sodium 1260.2mg||43 %|
|Potassium 737.1mg||19 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.5g|
|Protein 43g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 787
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