Big Mac sandwich

It is built with two thin beef patties, a sesame-seed bun with an extra middle layer, cheese, shredded lettuce, pickles, chopped onion and a creamy, tangy sauce. The middle layer helps hold the fillings in place.

Use two thin beef patties and a three-part sesame bun; toast the cut sides, then stack the patties with cheese, shredded lettuce, sliced pickles, finely chopped onion and a tangy mayonnaise-and-relish sauce. Thin patties cook quickly in a hot frying pan, usually about 2–3 minutes per side.

Refrigerate it within 2 hours, wrapped or in a covered container, and eat it within 2 days. The bun and lettuce soften, so it is best freshly assembled.

For a better texture, take out the lettuce and pickles, then warm the patty and bun separately in a covered frying pan over low heat until hot throughout. Add the cold fillings back afterwards; microwaving can make the bun soggy.

Crisps or chips and a sharp, crunchy side such as coleslaw or a green salad balance its rich sauce and beef. Pickles or extra sliced onion add more tang and crunch.

A hamburger has more: about 29 g per 100 g, compared with 19 g in a Big Mac. The hamburger’s simpler bun-and-patty filling contributes to the difference.