American · United States
Big Mac with Fermented Dough Buns
A homemade Big Mac with a twist, featuring buns made from a fermented dough for enhanced flavor and texture.
Ingredients
Method
- Prepare fermented dough by mixing 500g all-purpose flour, 300ml water, 7g yeast, and 10g salt. Let it ferment for 48 hours at 20°C.
- Shape the dough into 4 equal portions and let them rest for 1 hour at room temperature.
- Cook beef patties to desired doneness.
- Assemble buns by toasting the fermented dough buns.
- Add a layer of lettuce, tomato, and pickles to the bottom bun.
- Place a slice of cheese and a beef patty on top.
- Spread special sauce on the top bun.
- Top with avocado slices and bacon.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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