The reality is unfortunately a bit of a let down. The bun is smaller, cheese is hanging off everywhere and its usually just thrown together haphazardly. The main reason being that the burger you buy is assembled in a few minutes, whereas the burgers on the commercials are painstakingly put together over the course of hours to ensure it looks its mouth watering best. Gizmodo has a neat little video that demonstrates the process of photographing a quarter pounder.
Why not just skip the disappointment all together and create your own delicious "Big Mac" at home. As seen in SFI October 2012 issue. These burgers were delicious. Although they took a bit of logistic thinking to eat.
Serves: 4 Pre time: 30 mins (plus 20 mins refrigeration time) Cook time: 15 minsIngredients:
500gm kangaroo mince*
1 brown onion, finely diced
1 tbl spoon tomato sauce
1/3 cup dijonnaise
2 tbl spoons fat free natural yoghurt
2 tbl spoons fresh dill, chopped
4 wholemeal bread rolls
1/4 cup plain flour
Olive oil cooking spray
6 large ice berg lettuce leaves, shredded
4 slices reduced fat cheddar cheese
4 gherkins, sliced length ways
*You can use premium beef mince instead.
1. Place the mince, onion and sauce in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Divide evenly into 8 portions. Roll each portion into a ball, flatten between the palm of your hands and then on a flat working surface until you have a 9cm diameter patty. Transfer to a large tray, lined with baking paper. Refrigerate for 20 mins.
2. Meanwhile, combine the dijonnaise, yoghurt and dill in a small bowl. Season with salt and pepper. Pre heat the grill on medium. Use a serrated bread knife to slice each bread roll into 3 horizontal slices. Place the slices on a tray. Grill the cut side of the rolls for 1-2 minutes or until slightly golden.
3. Place the flour on a large plate. Press patties into the flour to lightly coat. Heat a non stick frying pan over medium heat. Spray lightly with oil. Add half the patties and cook, flipping carefully, for 2-3 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.
4. Place the bases on plates. Spread with one-third of the yoghurt mixture. Top with half the lettuce, the cheese and a meat patty. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top.