Corry’s “Big Mac” Burger



It’s big, it’s delicious, and until this very moment, it’s what you didn’t know was missing from your life! Nothing crushes cravings and hunger quite as much as a juicy burger- the bigger, the better- and Corry’s Big Mac Burger is the real deal.

It’s all the layers that set this bad-boy apart. Of course we must start with a bun to rival all buns- And of course with CorEats, there are absolutely ZERO reasons to skip the amazing bread that lovingly hugs all the yums. And let’s not skip the veggies that pair so perfectly with a cheese smothered hamburger patty, either- Crispy lettuce, snappy and tangy pickles, and a fresh tomato slice.

After the CorEats Hamburger Buns, our next star of the show may just be the Special Big Mac Sauce; wonderfully creamy, tangy, and sweet. This flavor combination cuts through the richness of a fatty cheeseburger, making it the perfect burger topping and tasting very similar to a Thousand Island dressing… But BETTER!

Like ‘em big, juicy, and piled high n’ deep? Let’s get cooking!



Big Mac Burger
Makes 4 burgers

4 CorEats Hamburger Buns, with sesame seeds. Recipe here

1 lb. grass fed beef 80/20, divided into 8- 2o.z balls

Salt and pepper, for seasoning beef

4 Cheddar Cheese slices

White onion, finely chopped

Green leaf lettuce, chopped into thin ribbons

Pickle slices



Special Sauce:
Try it on fries, salad, a chicken sandwich, or in your potato salad for a yummy twist

1 cup Mayo

¼ cup Sweet Pickle Relish

1 ½ tablespoons Prepared Yellow Mustard

1 teaspoon White Wine Vinegar

½ teaspoon Paprika

¼ teaspoon Garlic Powder

¼ teaspoon Onion Powder





1. Start by making CorEats Hamburger Buns. These can be made 1-day in advance.

2. Prepare special sauce by placing all ingredients together in a small bowl and whisk to combine. Store in an air-tight container.

3. Can be enjoyed immediately, but is best made 1-day in advance for the best flavor, allowing it to sit in the refrigerator overnight.

4. Divide raw ground beef into 8 equal portions, forming into balls and then flattening as thin as possible on a parchment or wax paper-lined baking sheet.

5. Heat a cast iron skillet or griddle/grill up to full heat. 
You don’t want to use a non-stick here, the cast iron/griddle will give your burger a nice crispy edge!

6. Place patties onto a fully heated skillet/griddle. Sprinkle it with pepper and salt. Cook for 2 minutes. Flip and “smash” to flatten.

7. Add a slice of cheese to each burger patty and cook an additional 2 minutes

8. Remove from heat and assemble burgers.


Assembling burgers
1. Assemble burgers by placing the first hamburger patty with melted cheese, and lettuce, on the bottom bun. 

2. Follow by placing your middle bun layer (a bun bottom works great here) and spread with special sauce. Top with your second hamburger patty with melted cheese, lettuce, onion, and 3 pickle slices. 

3. Finish with the bun top, spread with more special sauce. 

4. Serve and enjoy!

Alternatively, the middle layer can be skipped by stacking burgers without the middle bun layer:  Assemble burgers by spreading special sauce on top and bottom halves of bun. Stack 2 burger patties with melted cheese on bottom bun, followed by lettuce, onion, and pickles. Finish with the final top bun. Serve and enjoy!




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