All-American Home Made Big Mac!

Happy National Hamburger Day! Make yourself a home made Big Mac to celebrate! As a child of the 1990s, McDonald’s was a major pillar in the structure of my life. Because my family was very frugal with their money, my sisters and I often dreamed of dolls and toys from television commercials knowing that they were never coming home with us. Now that I am an adult I realize what a huge waste of money these overpriced toys are. But as a young child, these seemed to be the end-all be-all of life itself. You felt like you had to have a Barbie doll, Furby, and Tomagachi to fit in with the other kids.

Anyway, this was why I looked forward to Happy Meals as a kid. It often came with a toy that otherwise would never have reached my eager hands. As I grew older, I began to appreciate food for its own merits as opposed to its role as a bridge to coveted toys. I realized that the Big Mac tasted so much better than the cheeseburgers in Happy Meals. Back in those days, supersize was the way to go. Of course, at the time we did not realize that this would contribute to an already growing obesity epidemic. I remember the joy and reckless abandon with which I approached each Big Mac combo.

A Healthier Version of the Classic Big Mac

Unhealthy eating habits led to alarming weight gain for me into my early twenties. I realized that I could not eat McDonald’s on a regular basis if I wanted to live a long healthy life so I changed my eating habits and exercise habits. Nowadays my typical lunch and dinner plates are filled with veggies and lean proteins.

But every once in a while, I crave food that transports me back to the simple days. I return to my childhood favorites, and the Big Mac is definitely #1 for me. Something I’ve learned about food is that nothing improves the taste of food more than nostalgia. Well….nothing beside extreme hunger.

So, in attempt to relive fond childhood memories, I made my own home made Big Mac. It is a very easy recipe, and unlike the original Big Mac, it only has 1 slice of cheese, 1 patty, and 2 pieces bun. It satisfies my craving without breaking the calorie bank. My husband was definitely a happy camper when I made this for dinner. Hope you enjoy it too!

What Kind of Ground Beef Should I Buy?

The fattier the ground beef, the more juicy and tender it is. 80% lean beef is even fattier and juicier, but I just used the 85% lean ground beef and it turned out great.

How do I season my burger patty?

I like to season my ground beef and mix it together, then form a patty. It gives the meat better flavor. Some people choose to form the patty and then put the seasoning on top. It depends on personal preference, but I am always in favor of more flavor.

How do I form the perfect burger patty?

Do not smash or press your burgers as they cook. That will release all the juices and result in a dry patty.

I know the classic Big Mac has thin patties, but this home made Big Mac features one big thick, juicy patty. For burger patties, always make the patty a bit larger in circumference than your bun. Burger patties shrink when they are cooked, and if yours is too small it throws off the ratio of your cheeseburger.

When shaping the burger patty, make slight dent in the middle. Big shout out to Rachel Ray for teaching me that one! Burgers plump up as they cook, so making a dent toward the middle will allow it to be flat/even when cooked.

How do I cook my burgers?

I have a tutorial on searing steak that covers the basics of meat searing. The basic principles are simple:

• Hot oil
• Hot pan
• Room temperature meat
• Cast iron skillet
• Do not move the meat around once it is in the pan!
• Flip only once
• The thicker the burger, the more time it needs to cook

Price Comparison

What did I spend to make these burgers? 1 bun ($.33), 1 burger patty ($1.5), lettuce ($.25), thousand island dressing ($.25), onion ($.25).

Restaurant ($3.99-10) vs. Home-made ($2.58)

Let’s be honest: McDonald’s makes some super cheap food, which likely reflects the lower quality of ingredients. So if you buy a Big Mac from McDonald’s, you will not save a lot of money when you do a home-made version. But the quality of burger you can make at home will be far superior to what you can get from any fast food chain. Ordering a gourmet burger like this one will likely cost you $10 at a restaurant. $10 vs. $2.58 is a much bigger price difference. When it comes to gourmet burgers, making them at home is a lot more budget friendly than ordering out.

Happy cooking!

Tag me on instagram @jennskitchendiary to share your version of a gourmet burger!

Ode to the Easy Shrimp Dinner

An easy shrimp dinner is a must for a home cook. Shrimp is so simple to prepare, while also elegant and impressive. Years ago, I started watching “Marco” the series, in which Marco Pierre White, a renowned British Michelin-starred chef, cooked a luxurious meal for his famous mentors and teachers from the past. In one episode, he made a decadent dish of leek and lobster terrine for his former mentor Raymond Blanc. He described how the sweetness of shellfish pairs so nicely with the delicate sweetness of leek. I was instantly convinced that I would have to give this flavor combination a try.

Lobster is a rather luxurious item, and since I make meals for myself and my husband on an everyday basis, I wanted to go with something more attainable or down-to-earth. So, what mimics lobster in both flavor and texture? Of course! Jumbo shrimp! I buy loads of it when it goes on sale at my favorite grocery store Sprouts. This was the perfect way to use jumbo shrimp. I had an easy shrimp dinner that was both delicious and impressive to look at. For other delicious shrimp recipes, check out my Spicy Vietnamese Shrimp.

How do you cook shrimp on the stove?

1. Have a hot pan
2. Use ample fat (e.g., 1 tbsp oil, butter)
3. Pat the shrimp dry on clean towels or paper towels
4. Do not overcrowd the shrimp. Make sure the shrimp have space to cook.
5. Once you place the shrimp in the pan, leave the shrimp alone and do not move it until a golden brown, crusty sear has been created, about 2-3 minutes.
6. This last step is absolutely essential. You may take a peek to check on this process, but do not, I repeat, do not move your meat around until the caramelized brown sear has occurred.
7. Flip your shrimp once.

Do not overcook shellfish because it will turn rubbery. If anything, aim to slightly under-cook, and then finish the cooking of your shrimp in whatever sauce you are preparing for it. You will know that your shrimp are still undercooked because the middle will still be slightly grey and translucent.

How to prepare leeks?

Clean your leeks very thoroughly by cutting them in half length-wise. Then open up all the leaves and soak in a big pot of water, using your hands to work out bits of dirt and soil from the bottoms. Do this 2-3 times to ensure clean leeks.

Seasoning for shrimp

You can season shrimp with a variety of spices and herbs depending on what type of dish/cuisine you are preparing:

For Italian: fresh garlic, oregano, red pepper flake

For French: garlic, parsley, white wine, and butter

For Cajun: seasoned salt, paprika, cayenne pepper, and garlic salt

For Vietnamese: garlic, fish sauce, oyster sauce, green onion, butter, and black pepper

For Chinese: ginger, green, onion, soy sauce, and xiaoxing wine

With dishes that include Parmigiano Reggiano, it is a good idea to add salt to taste at the very end. This cheese is very high in salt, which lowers the need for added salt in a dish. In fact, I did not add salt at all to this recipe when I prepared it and I found that it was the perfect level of saltiness for me. However, everyone’s tastes are different, so I will start on my rant on the importance of tasting everything you cook from the get-go: Taste. Taste. Taste. Always. That is the only way to ensure the quality of dishes you cook.

Price Comparison

For a shrimp dinner at a semi-fancy restaurant, you’d pay $25-$30 per dish. But since this shrimp doesn’t have any sides, I’ll be generous and say this would cost $17 as a tapas/small plates stand-alone dish. How much did it cost me to make my version? I used 1 lb of jumbo shrimp, which cost me $6. I used 1/3 of the organic leek ($1), and the 1/4 cup of white wine cost $1. The heavy cream cost $1 and the Parmigiano Regianno cost $1. All in all, making this shrimp dish at home cost $10 total and made 2 servings.

Restaurant ($17) vs. Home-made ($5)

Savings make this dish even more delicious! You can eat so decadently if you cook more at home instead of eating out. Eating out is fun, but really takes a huge bite out of your wallet. So if you’re wanting to build a stead financial future for yourself without having to pinch pennies, it’s a great idea to dine in most of the week.

Print

Course Main Dish

Cuisine American

Keyword creamy shrimp, easy shrimp dinner, easy shrimp recipe, leek and shrimp

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 tbsp olive oil
• 1 lb jumbo shrimp shelled and patted dry
• 1 tbsp butter
• 1 cup leek finely sliced into 1/2 inch pieces
• 2 cloves garlic finely diced
• 1 pinch red pepper flake
• 1 pinch black pepper
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano Reggianno cheese

Instructions

• Heat skillet on high until you begin to see smoke. Reduce heat to medium. Add olive oil to pan and swirl around to coat it evenly.
• Place shrimp onto skillet and allow to sear on both sides until slightly golden brown, 2-3 minutes each side. Remove from pan and set aside.
• Place butter into skillet, along with leek. Saute for 3-4 minutes, then add garlic, red pepper flake, and black pepper. Saute for another 2 minutes to cook out the rawness of the leek and garlic.
• When leek has softened slightly, add in white wine, heavy cream, and Parmigiano Reggianno cheese to the leek. Add in shrimp and allow shrimp to cook in the sauce for another 2-3 minutes until the middle of the shrimp is pink rather than translucent. Optional: add in pasta to toss with sauce for the last 2-3 minutes of cooking.
• Remove from heat and enjoy with a piece of crusty bread.

Happy cooking!

If you made this recipe, post a picture and tag me @jennskitchendiary! I’d love to see how it turns out!